Here it is, folks. My all-time favorite granola recipe. Since tweaking this to perfection (compliments of my talented mother), I can no longer buy granola from the store. It’s THAT GOOD.
This recipe started from the cookbook 100 Days of Real Food by Lisa Leake and has been modified over time. I highly recommend getting this cookbook. It’s one of the only cookbooks we use. She also has a second version of this book with simplified, quicker recipes: 100 Days of Real Food: Fast & Fabulous.
What you’ll need:
4 1/2 cups Organic Rolled Oats
1 1/2 cups Mixed Chopped Nuts (pecans, walnuts, almonds)
3/4 cup Raw Pumpkin Seeds
3/4 cup Unsweetened Shredded Coconut
2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp All-Spice
1/2 tsp Ginger
6 tbsp Coconut Oil
1/2 cup Honey
2 tsp Vanilla
Optional** (2 drops of each):
Nutmeg Essential Oil
Cinnamon Bark EO
Black Pepper EO
- Preheat the oven to 250 F. Line a large baking sheet with parchment paper.
- In a large bowl, mix together oats, nuts, seeds, coconut, spices, & salt until well combined.
- In a small pot over low heat, combine oil and honey. Simmer until melted, remove from heat and add vanilla and essential oils.
- Pour wet ingredients over dry ingredients and mix throughly.
- Using a spatula, spread the granola mixture onto the baking sheet so it’s evenly distributed.
- Bake for 75 minutes.
- Let cool completely and then store in an airtight container.
Enjoy over yogurt topped with fresh fruit!
**NOTE: The only essential oils I trust and recommend using are Young Living. You can check them out here.
Let me know when you give this one a try!
THE BEST PUMPKIN MUFFINS
I’ve tweaked this recipe about a half a dozen times but this time, it’s just about perfect. And just in time for FALL! Fall is in full force around our house. The fairytale pumpkins have made an appearance. The diffusers are full go Snickerdoodle and PSL blends. The comfy sweaters are coming out (despite it still being 95 degrees outside). It’s on!
I don’t know about you, but there’s nothing better than a warm muffin and fresh cup of coffee on a crisp fall morning. I’ve done my best to make these muffins as healthy and guilt-free as possible. Don’t worry, they’ll still melt in your mouth.
If you’ve never baked with coconut sugar before, it will change your life. It gives recipes a rich, caramely (not a word but should be) flavor. You can substitute out cane sugar for coconut sugar in just about any recipe. Fun fact: it also has a lower glycemic index than cane sugar.
THE BEST PUMPKIN MUFFINS
1 3/4 c. Flour (I use 1/2 white flour, 1/2 whole wheat flour)
1 c. Coconut Sugar
1/2 c. Brown Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Clove (I didn’t have clove this last time so I substituted it for Clove Vitality Essential Oil)
1 can Pumpkin Purée
1/2 c. Coconut Oil, melted
1 tsp. Vanilla extract
1. Preheat oven to 375 F.
2. Measure out dry ingredients and whisk together.
3. In another bowl, whisk together eggs, pumpkin purée, coconut oil, & vanilla. Do not over mix.
4. Scoop evenly into muffin tins. I use OXO Reusable Silicone Muffin Cups for easy cleanup.
5. Optional: Sprinkle with sugar in the raw for a crunchy top!
6. Bake 20-22 minutes. Let cool for 5 minutes.
Yields: 12 muffins
Let me know what you think! Share you favorite fall recipes with me. I’d love to try them!