epic granola

Ingredients

2 1/2 cups oats
1 cup shredded unsweetened coconut (no preservatives)
3/4 cup almonds
1/4 cup pumpkin seeds
1/2 cup walnuts (if tolerated)
1/4 cup pure maple syrup
2 T coconut oil
1 t vanilla
1/4 t cinnamon (optional - try ceylon cinnamon)
1/8 t sea salt
dried mango without preservatives (optional, to taste)

Preheat oven to 300 F. Pour the oats, almonds, and walnuts (if using) onto a cookie sheet. In a small pot on low heat, mix together the maple syrup, coconut oil, vanilla, cinnamon, and salt (just until coconut oil is liquified). Pour this liquid over the oats and nuts and mix with a flipper.

Bake for 20 minutes, stirring about every 10 minutes. Remove from oven and mix in the coconut and pumpkin seeds. Bake for another 10-15 minutes.

Remove from oven and transfer to a pyrex dish to cool, stirring every so often. If you wish, cut a few slices of dried mango (if tolerated) into smaller pieces and mix it in. Store in the fridge.

vanilla almond granola

Ingredients

2 1/2 cups rolled oats
1 cup unsweetened shredded coconut (no preservatives)
3/4 cup almonds
1/4 cup pure maple syrup
1 t organic pure vanilla extract
pinch of sea salt

Preheat oven to 300.  Spread the oats, coconut, and almonds on a baking sheet.  In a bowl, mix together the maple syrup and vanilla.  Pour maple syrup over oats, etc. and add a sprinkle of salt. Stir with a flipper until everything is well coated.

Bake for about 30 - 35 minutes, stirring with a flipper about every 5 -10 minutes.  When it's all looking lightly browned, you're done!

Remove from oven and transfer to a pyrex pan or glass container to cool, stirring once in a while. Store in a sealed container in the fridge.

Serve with unsweetened nut, rice or organic milk (or plain yogurt, if tolerated).  Add berries if you wish :).