Elli Altman, owner of West Bloomfield in-home dog sitting and doggie daycare Elli’s Bed & Biscuit, eats granola almost every morning as it’s filled with protein, healthy fats and fiber. Not only does she sometimes top it with fruit or pour almond or coconut milk over it, but she also likes to eat it with yogurt or turn it into a trail mix.
Ingredients
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1 ½ cups unsweetened coconut chips or flakes
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¾ sliced almonds (toasted)
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¾ raw pecans (pieces or halves)
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½ cup raw pumpkin seeds (pepitas)
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¾ cup flax seeds
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1 tsp cinnamon
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Big pinch of salt
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4 tbsp real maple syrup
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1 tbsp coconut oil
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1 tsp vanilla extract
Directions
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Preheat the oven to 300 degrees.
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Line a sheet pan (cookie sheet with sides) with parchment paper and set aside.
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Combine first 7 ingredients in a large bowl and stir to combine.
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Add maple syrup and coconut oil to a small bowl and microwave for 25-30 seconds to melt the coconut oil. Stir in vanilla. Pour the maple syrup mixture over the granola mixture. Then, mix well to coat.
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Spread mixture onto prepared sheet pan then bake for 30 minutes or until almond slices and coconut chips are golden brown. (Don’t let them get too dark!).
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Cool completely on a sheet pan before transferring to an airtight container. Granola will stay fresh for four days or so without refrigeration.
