Nuts for Fall Granola Recipe

I have to admit it: I’m not usually a granola person.

Something about the texture of something crunchy in yogurt just never appealed to me. Coupled with my skepticism of the tons of ingredients listed on the backs of supposedly “natural” granolas that I wouldn’t even know how to pronounce. On the off chance I can read them, the added sugar is typically through the roof. With school starting up again, I needed to find a way to incorporate a quick breakfast that both fills me up and doesn’t give me a sugar high as soon as I wake up. It wasn’t until recently that I discovered that making your own granola is actually so easy. Better yet, you can personalize your batch to have all your favorite ingredients while making sure that no element will catch you by surprise. This granola recipe is high in protein and healthy fats, providing you with the nutrition and energy you need to go about your day.

Recipe (six servings):

• 2 cups rolled oats

  • Make sure they are rolled (not quick) so you can get nice crunchy clusters and that they won’t burn when cooking!

• 1 cup raw whole pecan nuts (or raw whole walnuts)

• 1/2 cup raw sunflower seeds

• 1/2 raw whole almonds

• 1/2 cup flaxseeds

• 1/3 cup maple syrup (or honey)

• Scoop whey vanilla protein powder (any brand)

• 1/2 cup almond butter (or peanut butter)

• 1/3 cup coconut oil

• 2 teaspoons ground cinnamon

Instructions:

1. Preheat oven to 390 degrees F.

2. Combine rolled oats, nuts, sunflower seeds, syrup, protein powder, nut butter, coconut oil, and cinnamon in a large bowl.

3. Combine using your hands. Make sure that all ingredients are well-incorporated (a mouthful of protein powder is never fun).

4. Once combined, use a large spoon to spread evenly onto a baking tray. Pat down with the back of the spoon until flat.

5. Bake at 390 degrees F on the middle shelf for eight minutes.

6. Remove from oven and toss, then place back inside oven for another eight minutes (or until desired golden-brown color).

7. Remove from oven and allow to cool. Store in air-tight jars (I prefer mason) for up to 3 weeks. Enjoy with any kind of milk or yogurt!