Jennuine Granola

This granola is a Jennuine game changer.

See what I did there? I’ve been experimenting with granola recipes since high school and I finally nailed this one. My mission is complete.

Having readily available breakfast and snack options stocked in my kitchen is an absolute must. Between busy mornings and a husband who can eat a lot more than me, this granola is an amazing high protein, high flavour option to enjoy with nut milk and fresh fruit, coconut kefir, yogurt, or even just on its own.

This granola is free of any artificial sweeteners, it is dairy free, and It’s packed-full of nutrient dense foods.

I’ll have to let it speak for itself…

This is the image caption.

Ingredients

  • 3 cups rolled oats

  • 1/2 cup raw cashews

  • 1/2 cup raw almonds

  • 1 tbsp. chia seeds

  • 1 tbsp. hemp hearts

  • 1/2 cup pumpkin seeds

  • 1/4 cup sunflower seeds

  • 1/2 cup flaked coconut (unsweetened)

  • 1 tbsp. cinnamon

  • 1 tsp vanilla extract

  • 1 tbsp. buckwheat groats

  • 1/2 cup coconut oil (melted)

  • 1/2 cup maple syrup

  • Pinch of Himalayan sea salt

Directions:

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine all dry ingredients and mix well. Gently heat the coconut oil in a pot on the stove until melted and add to mixture. Stir well.

Line a baking sheet with parchment paper and spread granola onto cookie sheet in an evenly distributed layer.

Bake for 10 minutes and stir. Bake for another 10 minutes, remove from the oven, and let cool.

Once cooled, store granola in a glass jar in the pantry or in the fridge.

Jess