June 27, 2016

This is seriously our go-to granola. Crunchy, salty, sweet, it is so good with yogurt, on top of smoothies, or do as B does and grab it by the handful.

There was a stretch of time when we would always have this on deck. “On deck” basically means meal-prepped. We say this a lot. I don’t know how it started but whenever we make something really good, I mean really good, we say “we should always have this on deck.” This recipe couldn’t be simpler and it is so much healthier than anything you can find in the grocery store. And did I mention cheaper?! All you need to do is combine the ingredients in a bowl, dump onto a sheet pan, and bake until golden brown and you have breakfast made all week. Done.

It’s honestly so good I considered making a huge batch and giving it away as Christmas gifts. No but seriously, I may do that this year. For breakfast I served this over plain greek yogurt with stewed berries and a drizzle of honey. Boom.

Notes: Don’t have walnuts? Try almonds, cashews or any nut you have on hand! Feel free to swap out the pumpkin seeds too. I’ve made this with almonds + flax and cashews + sunflower seeds, but walnuts + pepitas are our favorite combination.


4 cups oats
1 cup walnuts
1/2 cup pepitas
1/2 cup coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar
1 tsp salt
1/2 tsp cinnamon
1 tsp hazelnut extract

Preheat oven to 350 degrees and line a sheet pan with parchment paper. Combine all ingredients in a large mixing bowl and stir until completely coated. Spread mixture evenly onto prepared pan and pack down with the back of a spatula or your hands. Bake for 13 minutes. Stir and pack down once more. Bake for an addition 12 minutes or until golden brown.

Serves 6-8


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