Once I learned the trick of making homemade granola, I started making a fresh batch just about every week! It’s a great way to get a healthy dose of nuts, seeds, and whole grains. Of course, the sugary stuff (maple syrup and honey, in this case) doesn’t exactly make this “health food,” but a spoonful on top of a bowl of berries or a little dairy-free ice cream is what I consider a worthwhile indulgence!

Feel free to swap in different nuts or drop in some dried fruits like cranberries or raisins towards the end of baking. Just don’t skip the step of roasting the raw seeds – this is what gives the granola its rich flavor.

Homemade Granola

Ingredients

• 1/3 cup raw pumpkin seeds
• 1/4 c raw, shelled sunflower seeds
• 1 c real maple syrup
• 2 tsp high quality vanilla
• 1/3 c honey
• 1 1/2 tsp cinnamon
• 2 c rolled oats
• 1 c pecan pieces
• 1/2 c sliced almonds
• 1 tsp Kosher salt

Instructions

Heat oven to 350 degrees. Spray a baking sheet with cooking spray.

Spread the pumpkin and sunflower seeds across the baking sheet, and toast in the 350 degree oven for 8 minutes. Set aside to cool, and reduce the oven temperature to 325.

In a small bowl, combine the maple syrup, vanilla, honey, and cinnamon. Whisk until smooth.

In a large bowl, combine the cooled seeds, oats, pecan pieces, and almonds. Stir in the maple syrup mixture and the Kosher salt. Combine well.

Spread the mixture evenly across the same baking sheet that you used for the seeds.

Bake for 20 minutes; stir and bake for 10 more minutes. Stir again (and at this point, if you are adding some dried fruit, stir that in too). Bake for another 10 minutes or until toasty golden brown. Let cool completely.

This will keep in an air-tight container for two weeks.

Tiptoeing into a plant-based diet? You’re welcome here! Perfection is not the goal, just a willingness to try some new things and add a few healthy meals here and there! Come on in!

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