VANILLA COCONUT GRANOLA

4 cups, 30 minutes

INGREDIENTS

• 2 cups rolled oats 

• ½ cup unsweetened shredded coconut

• ¼ cup hemp seeds

• ¼ cup sunflower seeds (raw, unsalted)

• ¼ tsp salt

• 1 tsp ground cinnamon 

•  ½ tsp cardamom, freshly ground

• 2 tbsp coconut oil, melted

• 3 tbsp maple syrup (or honey, but only use honey after baking)

• 1 ½ tsp vanilla extract

• 2 tbsp water
  

DIRECTIONS

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment.

2. In a large bowl, combine oats, shredded coconut, hemp seeds, sunflower seeds, salt, and cinnamon/cardamom.

3. In a small bowl, whisk together melted coconut oil, maple syrup, vanilla, and water.

4. Pour the wet mixture over the dry and stir well to coat evenly.

5. Spread the granola in an even layer on the prepared baking sheet.

6. Bake for 25-30 minutes, stirring halfway through for even toasting. Watch carefully toward the end so the coconut doesn’t burn.

7. Let cool completely (it crisps up as it cools).

#spring #summer #pitta #kapha #kidfriendly #breakfast

Notes

• Finally, a satiating granola without all the sugar (but still sweet and tasty).

• Sure, you can have your granola with plant-based milk to be cereal-esc, the only problem is, milk is usually cold from the fridge. The better way to do this would be to gently warm the milk, then pour it over the granola. We all know that cold liquids are not good for digestion.

• Granola can be vata-aggravating because it is drying. If vata, definitely serve it with warm milk or have a warm porridge/ oatmeal instead.