Packaged granola is one of those sneaky “health” foods that’s often high in sugar. 

This easy, delicious recipe is lower in sugar than most packaged granolas and high in plant based protein, healthy fats, zinc and iron. Plus the Brazil nuts are full of selenium that naturally supports thyroid health.

Make a double batch – it keeps in the fridge for up to two weeks and up to 2 months in the freezer. It’s great with plant based yogurt (oat, almond or coconut) or plant based milk (unsweetened of course) and some fruit.

Enjoy.

INGREDIENTS

Makes about 5 servings (½ cup serving)

• 1/2 cup brazil nuts
• 3/4 cup walnut halves & pieces
• 1 1/4 cup gluten free rolled oats
• 2 Tbsp chia seeds
• 1/2 cup pumpkin seeds
• 2 tsp ground cinnamon
• sprinkle of fresh ground sea salt
• 2 Tbsp olive oil
• 1/4 cup pure maple syrup
• 2 tsp pure vanilla extract

METHOD

Preheat the oven to 300 and line a rimmed baking sheet with parchment paper. 

Put the brazil nuts in a high speed blender or food processor and chop them for a few seconds so they’re broken into small pieces. Be careful not to over blend – you don’t want them to be a powder or a butter.

If you only have whole walnuts you can put them in with the brazil nuts to break them up. 

Put the chopped brazil nuts, walnuts, oats, seeds, cinnamon and sea salt in a large mixing bowl and stir to combine. 

In a small saucepan add the olive oil, maple syrup and vanilla extract. Heat on low and stir until it is well combined. 

Pour the warm liquid mixture over the dry mixture and stir well until all the dry ingredients are coated. 

Spread the mixture evenly over the lined baking sheet and bake for 20 minutes. Rotate the pan and bake for an additional 25 minutes or until the granola is golden brown. Let cool for 15 minutes. 

Store in an airtight glass container in the fridge for up to 2 weeks or freeze for up to 2 months.

TIPS & NUTRITION

You can sub in different nuts and seeds for anything you have on hand or prefer – just keep the measurements the same. 

This is delicious on top of plant based yogurt (I love unsweetened coconut), with almond milk, sprinkled on top of a smoothie or as a snack on its own. 

It will keep in a glass airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months.