One recipe that I attempted during my more strict Paleo phase was a recipe for Paleo-nola. Yes, it is exactly what it sounds like - Paleo granola! It seemed promising, but I found it to be a bit too heavy for my taste buds. So, together with my roommate Katie Smith (a fellow ND), we created a granola recipe using rolled oats (read my post about Medicinal Properties of Oats). We made it a lot less grain-heavy than most granola recipes, while being much richer in nuts & seeds. If you do the math, it might almost be an 80/20 ratio! But I'll leave the number crunching for you... I'll crunch the granola. Here's my new favourite breakfast recipe!
Scarlett & Katie's Amazing Maple Granola
1 cup old-fashioned rolled oats
1 cup unsweetened shredded coconut
3/4 cups hazelnuts, chopped
3/4 cups almonds, chopped
3/4 cup sunflower seeds
1/4 cup cashews, chopped
1/2 cup dried cranberries (optional)
2 teaspoons cinnamon
1 teaspoon ginger
¼ teaspoon sea salt
1/4 cup coconut oil
1/4 cup maple syrup
3/8 cup Nuts to You almond cashew butter (almond butter is also great!)
1/2 tablespoon pure vanilla extract
Combine all dry ingredients except cranberries in a large mixing bowl. Melt coconut oil over low heat in a small pot and mix in rest of wet ingredients. Pour wet ingredients over dry ingredients and mix to combine.
Spread on a large baking sheet and bake in the oven at 250F for 15 minutes; remove and stir, then bake for another 10-20 minutes, or until golden brown. If adding cranberries, add them in toward the end and allow to bake for only 5 minutes.
Sprinkle generously on a bowl of fresh fruit and serve with almond milk or yogurt. Store leftovers (if there are any!) in an airtight glass jar and enjoy as a healthy breakfast or snack anytime!
This recipe was featured as a guest post on the blog of Dinutrition & Fitness Consulting on February 12th, 2014. Check it out!