So, not a smoothie but equally delicious and good for you, too! Who’s going to complain anyways? Shout outs to my book club girls, who encouraged me to post this recipe after a delicious book club brunch this past Sunday.
I’ve seen quite a few recipes for granola and most follow the same general format. Here’s the recipe I used (and improvised).
3 cups old-fashioned rolled oats (not the instant oats)
1 cup raw almonds
1 cup hulled pumpkin seeds
1/2 cup walnuts or pecans, broken into bits (I bought the ones that were pre-broken into bits)
1 cup raw sunflower seeds
1/2 cup roasted sesame seeds
1/2 cup hulled hemp seeds (hello protein)
1/4 cup butter, melted (*VEGAN: I subbed for 1/4 cup coconut oil, also melted)
1/4 cup all-natural maple syrup
pinch or two of salt
1/2 cup dried fruit (I used dried crans)
– Preheat oven to 350F.
– Mix together dry ingredients, from the old-fashioned rolled oats to the hemp seeds. – Add the butter (or coconut oil) and the maple syrup and stir until everything is coated.
– Pour onto a large, parchment paper covered cookie sheet.
– Sprinkle with the salt.
– Bake for 30-25 minutes, stirring about every 10 minutes.
– Let cool, then add the dried fruit.
– Once cool, you can store in an airtight container or zipper bag for a long time.
At our brunch, I served the granola with Greek yogurt and berries.