Simple Granola

Granola is one of those things that I feel people get ripped off for, both economically and nutritionally. It's so fast and easy to make at home, and by doing so you get to control exactly what goes in it. I usually make a big batch to enjoy for breakfasts and snacks throughout the week! As the title suggests, this granola is a simple recipe with a nice short list of ingredients that you probably have in your cupboard right now. Don't have something listed? No problem - just substitute another chopped nut or seed, or a different type of oil or sweetener! I will say that the combination of coconut and sunflower seeds add a delicious toasty flavour to this lightly sweetened granola. The extra virgin coconut oil gives it even more coconut flavour, so if you use another oil then you might want to add a bit more vanilla extract or other flavoured extract. My personal favourite way to enjoy this granola is over plain greek yogurt with berries and a drizzle of honey.

Ingredients:

2 cups rolled oats

1/2 cup shredded coconut

1/2 cup sunflower seeds

1 Tbsp. brown sugar

2 Tbsp. extra virgin coconut oil or canola oil

2 Tbsp. honey

1 tsp. vanilla extract

Directions:

Preheat the oven to 300 degrees F and line a large baking sheet with parchment paper. In a large bowl, combine the rolled oats, coconut, and sunflower seeds. In a small saucepan over medium heat, combine the brown sugar, oil, and honey, and heat until the sugar is dissolve and the liquid is thin. Remove from heat and stir in the vanilla.

Pour the liquid mixture over the dry ingredients and stir until well coated. Evenly spread the granola onto the prepared baking sheet and bake for 15 minutes. Stir the granola around on the sheet and bake for another 10-12 minutes, until the granola is golden brown. Keep an eye on it as it bakes and stir so that is bakes evenly and doesn't burn. The granola will continue to get crispier as it cools. 

Remove granola from the oven and place the baking sheet on a wire rack. Allow the granola to cool completely on the pan, then break up the chunks and store in an airtight container.

*Recipe by Brooke McMillan