Nut Jambalaya, Maple Granola
This is not your average ‘grocery store’ granola with added sugar and preservatives that turns your morning ‘light’ granola breakfast into one that is heavy and unhealthy.
Tastier than any store bought granola and much healthier as every ingredient is wholesome and energizing. After you have made it once, you are going to be making it frequently. Your kids will demand it constantly and when it seems to be disappearing from the jar, it’s probably because someone in your family is sneakily indulging himself/herself.
With a long list of ingredients, this recipe may sound daunting, but there is much flexibility as all of the nuts can be substituted based on what you have in your cupboard, or what your favourite nuts are. The delicious scent of maple cinnamon will linger in your kitchen for hours after this recipe is complete.
Made with common ingredients from your kitchen pantry, this granola is best made on a Sunday morning in your pyjamas when you wake up and desire a sweet healthy breakfast. As you mix the ingredients, you will be tempted to eat heaping spoonfuls of the nutty, syrupy mixture, even before it enters the oven, and that is A OK. In fact, it is a must. Grab your oats, customize your nut selection to your liking, add in the spices, mix well and tadaaaa, you will be making the best ever nut granola and instantly addicted.
Makes 6 Cups of Granola
4 Cups of large flake, rolled oats
2 Cups of unsweetened coconut flakes
1 Cup of pumpkin seeds
1 Cup of sunflower seeds
1 Cup of slivered almonds
1 Cup of chopped walnuts
1 Cup of dried cranberries
1 Cup of maple syrup
½ Cup of Julia’s Best Ever Smooth Almond Butter
½ Cup of melted coconut oil
4 Tablespoons of molasses
1 Tablespoon of vanilla
2 Tablespoons of cinnamon
1 Tablespoon of nutmeg
1 Teaspoon of salt
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a large mixing bowl, add the oats, coconut flakes, nuts and seeds and loosely toss to combine. If you don’t have all of the nuts listed just double your favourite or leave out entirely.
- Bake this mixture for 12 minutes.
- Remove the toasted mixture and let cool for five minutes. In the meantime, using a large bowl combine the Julia’s Best Ever almond butter, maple syrup, molasses, vanilla, cinnamon, nutmeg, salt and coconut oil. Mix well, until the ingredients are fairly evenly combined. Do not stress if the oil appears to stay on the top or the spices sink.
- Once the toasted oats, nuts, seeds, and coconut mixture have cooled, pour one cup at a time, ensuring that every oat is coated. Finally, add the dried cranberries and gently fold the mixture until they are evenly combined throughout the other ingredients. Feel free to taste test before it enters the oven.
- Using the same two baking sheets and parchment paper, distribute the mixture evenly, ensuring the granola thickly reaches the edge of the baking sheet. Bake until it is golden brown, about 20 minutes. Stir the mixture after 13 minutes. The granola will be more brown around the edges and stirring it will help the crispier pieces cook less in the remaining time.
- Once the granola is golden brown, remove from the oven and let cool completely, untouched. It may initially appear soft, but it will harden as it cools and eventually be broken into pieces.
- The cooled granola can be broken into smaller or bigger chunks depending on preference and stored in an airtight container for up to one month. Enjoy with milk, yogurt, or by the handful immediately.