This almond, chia seed and pumpkin seed granola is perfect for adding crunch and flavor to your yogurt, smoothies or fruit salads. You can also customize the recipe by adding dried fruit or other nuts to suit your preferences.
I "pimped" the recipe by adding MCT oil for its benefits, described below. However, you could use regular coconut oil.
Ingredients :
- 2 cups rolled oats (I buy them gluten-free)
- 1 cup chopped raw almonds
- 1/2 cup pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup coconut oil (I'm using PVL MCT oil)*
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- A pinch of salt
Instructions:
- Preheat your oven to 300°F.
- In a large bowl, mix the rolled oats, almonds, pumpkin seeds and chia seeds.
- In a small bowl, mix the coconut oil, maple syrup, ground cinnamon and a pinch of salt.
- Pour the coconut oil mixture over the oat mixture and mix well.
- Spread the mixture on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes, stirring occasionally, until the granola is golden and crunchy.
- Let cool completely on the baking sheet, then transfer the granola to an airtight jar.
- ENJOY!!!
- PVL's MCT oil is an oil made from medium-chain triglycerides, which are saturated fats found in coconut oil. MCTs are easily digestible and can provide the body with quick energy. They may also help boost metabolism and support weight loss by increasing satiety and reducing the number of calories consumed. In addition, MCT oil may also help improve cognition and focus, and may be beneficial for people with neurological disorders such as Alzheimer's disease or dementia.