Breakfast, Dairy Free, Food, RECIPES, Recipes, Snacks, Vegan, VegetarianMlle Julesnuts, almonds, cashews, pistachios, granola, homemade, roasted, seeds, sunflower seeds, goji berries, antioxidants, dried fr, dried fruits, coconut oil, olive oil, macadamia nut oil, baked, crunch, healthy, breakfast, snack, yogurt, chia pudding, smoothie bowl, smoothiesComment

Mlle Jules' Homemade Granola

Breakfast, Dairy Free, Food, RECIPES, Recipes, Snacks, Vegan, VegetarianMlle Julesnuts, almonds, cashews, pistachios, granola, homemade, roasted, seeds, sunflower seeds, goji berries, antioxidants, dried fr, dried fruits, coconut oil, olive oil, macadamia nut oil, baked, crunch, healthy, breakfast, snack, yogurt, chia pudding, smoothie bowl, smoothiesComment
Mlle Jules' Homemade Granola

This homemade granola recipe makes the perfect snack or topping for your smoothie bowls, chia puddings, or yogurt parfaits.

I love making my own homemade granola because I get to personalize it and add extra nutritious value without all the added sugars and unknown ingredients that some store-bought granolas have. 

I make my granola with all my favourite ingredients, but don’t be shy to personalize it yourself! I’m always throwing in new ingredients that I find in the pantry- and my kids love it every time! 

Mlle Jules' Homemade Granola

INGREDIENTS:

  • 3 cups rolled oats 

  • 1/4 cup almond slices 

  • 1/2 cup pumpkin seeds 

  • 1/4 cup pecans

  • 2/3  cup sunflower seeds 

  • 1/4 cup coconut oil 

  • 1/2 cup maple syrup or honey

  • 1/2 tsp. salt 

  • 2 tsp. cinnamon 

OPTIONAL ADD-INS: 

  • Dried cranberries

  • Dried goji berries (packed with antioxidants!)

  • Coconut flakes 

  • Quinoa

  • Pepitas

ALTERNATIVES:

  • Sweeteners: Instead of maple syrup you can use honey or agave syrup, whichever you have available to you! 

  • Oils: Instead of coconut oil, feel free to use olive oil, avocado oil, or macadamia nut oil. I prefer the coconut oil because I find it adds a nice flavour! 

  • Spices: Instead of (or in addition to) cinnamon, feel free to add nutmeg, cardamom, ginger etc. for added benefits. 

This recipe makes 2 trays and should last up to 2 weeks in an air-tight container. 

INSTRUCTIONS:

  1. Preheat oven to 350° and line two baking sheets with parchment paper (or spray with an even coat of nonstick cooking spray)

  2. In a large bowl, add in the rolled oats, almonds, pumpkin seeds, pecans and sunflower seeds. Stir in the maple syrup and coconut oil until evenly coated. Add salt, cinnamon and stir until well combined. 

  3. Spread the mixture evenly across the 2 baking sheets and bake for 20 minutes, stirring halfway through, until golden brown. Be careful! Once you reach the 15 minute mark, be sure to check the granola every few minutes so it doesn’t burn.

  4. Remove from the oven and let cool for 15 minutes. Add in any additional toppings (i.e. dried fruits) and stir to combine.

TIP:

If you’re finding it difficult to mix the wet and dry ingredients together, add water to the mixture, 1 tsp. at a time. Just be careful not to add too much! In this case, a little goes a long way. 

BON APPETIT!

Photography by: Patricia Brochu