Crisp fall mornings
and pumpkin seeds
Yams and turkey
Sunflower Cranberry Granola
set out for two.
Sunflower Cranberry Granola:
1.5 cup rolled oats
1/8 cup coconut or neutral oil of choice
2.5 T. Honey, Agave, or Maple syrup
1/4 cup dried cranberries
1/4 cup shelled sunflower seeds
2 T. shredded unsweetened coconut
1 T. cinnamon
1.T. ground flaxseed
Directions: Preheat oven to 350. In a large bowl, combine all dry ingredients. In a small saucepan, combine the oil and honey and heat over medium heat until mixture begins to bubble slightly. Pour over oats and mix well. Bake for about 10 minutes. Remove from oven, stir slightly, and return to bake an additional 5-10 minutes. Gently mix in flaxseed. Store in a jar or covered container and sprinkle over yogurt and smoothies, or eat like cereal! The granola will harden up a bit after an hour or so, which gives everything an amazing crunch. Enjoy!
I’m in love with this granola! It’s light and crunchy, perfect for topping off yogurt, smoothies, banana softserve, or parfaits. But my favorite use of all? Straight in a bowl with a cup of almondmilk and banana slices. Breakfast from heaven!