Raw Granola Bowl
Oats are rich in protein, fiber, and contain minerals and vitamins that our bodies need. You can find whole rolled oats in any grocery store in the baking aisle or in the bulk section. Don’t buy anything that says “instant” because they are not as healthy as whole oats and often have added preservatives.
A like adding adds and berries to my granola for a complex flavor, more health benefits and diverse texture. If you use fruits, choose unsweetened dried types of fruit, or the ones that don’t contain much sugar. You don’t need a sweetener if you use fruits.
Raw Granola Bowl
Homemade granola is one of the tastiest and comforting treats you can make. Unlike store-bought versions that have added sugars, oils and fats, this recipe is packed with healthy ingredients and tons of flavor. Whipping up granola is very quick and you have full control over the amount of sugar. It makes your house smell wonderful in the morning.
- 450 ml whole rolled oats
- 125 ml nuts, chopped
- 60 ml sunflower seeds
- 125 ml dried fruit, chopped
- 60 ml maple syrup
- 30 ml coconut oil
- 5 ml vanilla extract
- 5 ml sea salt
Preheat the oven to 300F. Take a mixing bowl and combine everything together. Use a spatula or your hands to mix everything well. It can get sticky but that's the best part. If your coconut oil is solid, your hands will melt it onto a nice mixture. You should make sure your granola doesn't have chunks of oil.
Take a baking sheet, spread the mixture on it and bake until lightly toasted. It usually takes around 10 minutes. If you have a food dehydrator and 5 hours of time, you can make it completely raw by dehydrating the mixture.
Cool the granola before serving. It can be kept in a container in a fridge for 2 weeks. I like using mason jars or plastic bags (especially during traveling).