One of my favorite breakfasts, hands down, is granola with yogurt and berries. There are SO many granola options out in the stores these days, but I find it's so easy to make on my own. I am always looking for new recipes to try, and recently came across a variation that included some warmer spices and figs - which I also love. This variation is also gluten and nut free. Seeds boost your magnesium intake - which is key for healthy bones and energy production.
One of the things I love about granola is that it's so easy to customize to your tastes. I have figs in this one, but feel free to substitute your own favorite dried fruit or even...chocolate chips for a more decadent breakfast treat!
Yield: 5 Cups
- 1/4 cup almond or sunflower seed butter
- 1/4 cup coconut oil
- 1/2 cup pure maple syrup
- 1 tablespoon molasses
- 1 teaspoon pure vanilla extract
- 3 cups rolled, gluten free oats
- 1 cup sunflower seeds
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon sea salt
- 1 cup dried figs (or dried fruit of your choice, but figs are REALLY great with this)
- Preheat oven to 325 degrees Fahrenheit, and line a baking sheet with parchment paper.
- Heat almond butter and coconut oil in a small saucepan over low heat.
- Remove mixture from heat once it has liquified.
- Once slightly cooled, add maple syrup and vanilla extract to the coconut oil mixture.
- Mix all the dry ingredients except of the figs, in a large bowl.
- Add the wet ingredients to the dry ingredients and stir to coat evenly.
- Spread the granola out in a single layer on the baking sheet, and back for 25 minutes, checking every 10 minutes and giving it a quick stir.
- Remove from oven once slightly browned.
- Once cooled, add figs or your choice of dried fruit.