Heart-Warming Granola

adrenal support dairy free gluten free heart spleen warming vegan vegetarian warming

Traditional Chinese Medicine Properties: Warming thermal nature, benefits kidney yang, strengthens spleen-pancreas, builds and regulates qi, supports a healthy heart and cardiovascular system.

I love Granola. I don’t love paying eight dollars for a tiny bag just to avoid highly processed ingredients. So I wrote a recipe, now I don’t have to, and neither do you. You’ll find that this fresh, homemade granola is far tastier than any store-bought granola. It’s also much healthier, since it’s made with quinoa as well as oats, unrefined coconut oil, and is lower in sugar. The quinoa is an “extra” step but it adds an airy crunchiness that is completely worth it. I made this recipe to be quick to put together, full of energy to start your day, and most of all to be heart-healthy. Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 minutes Yield: 9 cups

INGREDIENTS:

  • 4 cups old-fashioned rolled oats
  • 1 ½ cup raw nuts and/or seeds (I used 1 cup walnuts and ½ cup pumpkin seeds)
  • 1 teaspoon sea salt
  • ½ teaspoon cinnamon
  • ½ cup melted coconut oil
  • ½ cup honey (or maple syrup for vegan version)
  • 1 teaspoon vanilla extract
  • ⅔ cup dried fruit ( I used, and highly recommend, currants)
  • 1 cup cooked quinoa
INSTRUCTIONS:
  1. Measure out 2 cups of water and bring them to a boil in a small sauce pot, add 1 cup quinoa, cover, and reduce heat to low. Check in 15 minutes
  2. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  3. Once the quinoa is done, spread it out on the parchment covered sheet pan and bake another 15 minutes, this will dry it out and make it crunchy when the recipe is done.
  4. In a large mixing bowl, combine the oats, nuts and seeds, dried fruit, sea salt, and cinnamon. Stir to combine.
  5. Pour in the coconut oil, honey and vanilla.
  6. Add the hot quinoa from the oven.
  7. Mix well, until everything is well coated.
  8. Pour the granola onto your prepared pan and use a rubber spatula to spread it in an even layer.
  9. Bake 25 minutes, stirring halfway. The granola will further crisp up as it cools.
  10. Let the granola cool completely, either all day or overnight if possible, before breaking it into pieces.
  11. Store the granola in an airtight container at room temperature for 8-10 days, or in a freezer bag in the freezer for up to 90 days.
I like to eat my granola with almond milk, but for a truly decadent breakfast have it with coconut or macadamia milk.

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