Part of regular Sunday morning ritual is to make this granola and pop it into the oven first thing in the morning. I sit down with a cup of tea, watch the news, and take in the mouthwatering aroma that’s reminiscent of oatmeal cookies. The timer dings, I salivate like I’m in a Pavlovian experiment, and then I enjoy a nice, warm bowl of granola. Store-bought granola is often loaded with sugar, but this homemade granola recipe uses low-glycemic sweeteners and is high in protein. If you’re a cereal lover, you can feel good about starting your day with this power packed granola.
- 4 cups rolled oats can use certified gluten-free oats
- 3 tablespoons chia seeds I use the Qia blend of chia, buckwheat and hemp seeds
- 1/4 cup coconut palm sugar
- 1/4 cup agave nectar
- 1/4 cup coconut oil
- 2 tablespoons almond butter
- ½ cup dried currants
- Chopped pecans
- Unsweetened coconut flakes
- Dried cherries
Preheat oven to 300° F. In a large bowl, combine all ingredients except for the currants and mix thoroughly. Spread mixture evenly onto a large baking sheet lined with parchment paper. Bake for 40 minutes, stirring the mixture after 20 minutes. Remove from the oven and add currants.
Allow the granola to cool completely before transferring it to an airtight container.