Hey guys! Britney is back today with an easy, clean eating recipe for all of you! This is Britney's last post for the foreseeable future because she and her family have some summer plans that are going to keep them busy. However, you can always find Britney on her Facebook page if you still have questions for her! Thank you so much for all the contributions you've made to this blog, Britney! xoxo, Stacia
I love having a fridge and pantry full of healthy and delicious ready-to-go snacks for when I'm running low on time and need a boost of energy. Especially ones that are homemade and free of all the extra sugar and processed chemicals that are so often hiding in convenience foods.
If you are just joining us, this is my third post in a guest series on spring cleaning your diet. In the first post we emptied our fridge and cabinets of all the unhealthy foods lurking in them and replaced them with healthier options. In the second post I shared my favorite detox recipes for spring cleaning your body. Now, we clean up our snacks.
I have been perfecting this granola recipe for years. And my oh my, is it the best.
Is it EVER the best.
I found my 2 year old hiding in the bathroom shoving fistfuls of this granola into his mouth the other day. He looked up at me with his sweet, innocent eyes and all he said was, “More ‘nola?”
This granola is the perfect snack because it is filled with nuts, seeds, dried fruit, oats, healthy fats, and whatever else your heart desires.
And no sugar.
Except maple syrup. Because what is granola without a little sweetness. ;)
Perfectly crunchy, easily customizable, and deliciously filling. And if you make too much (is that possible?), it freezes too!
And sprinkled on top of baked peaches, this granola makes the perfect light dessert for brunch or a party.
Or for eating straight out of the jar.
Granola with milk. Granola on yogurt. Granola on apples dipped in peanut butter. Granola on ice cream. Granola by the handful.
Busy Girl Granola
2 cups raw oats
⅓ cup unsweetened coconut flakes
⅓ cup almonds (or other nuts)
⅓ cup melted coconut oil
⅓ cup maple syrup
1 T chia seeds
1 T flax meal
1 T hemp hearts
1 t cinnamon
½ t pumpkin pie spice
½ t cardamom
pinch of salt- optional
Mix all ingredients together. Spread evenly on baking sheet. Bake at 350 for 13-15 minutes. Do not stir until well cooled. Break into pieces and store in airtight container. Can also be kept in freezer for up to 3 months in airtight bag.