Let me be clear. This isn't your typical crunchy granola. This is an indulgent treat that I can't seem to make enough of, it disappears quickly as soon as it's made. Get into it.
1/2 c. old-fashioned rolled oats
1/4 c. slivered almonds
1/4 c. raw pepitas
2 tbsp coconut oil
1/4 c. natural cane sugar
1/4 tsp. vanilla extract
1/4 tsp sea salt
Preheat oven to 350 F.
Combine vanilla, sugar, and salt in a small bowl. Melt the coconut oil in a small saucepan on low heat, and add to the mixture. Stir in oats, almonds, and pepitas to coat evenly. Spread the mixture on a cookie sheet (lined with parchment paper) and bake until dry and toasted for 20 mins. Set aside to cool.
You can eat this any way you'd like, but I find it best sprinkled on ice cream, pudding, or this vegan lemon creme I made from the Sprouted Kitchen cookbook.
(image via Seraphina Ullalong)
Adapted from Sprouted Kitchen
Join our tribe of courageous, wild women
Don't worry about whether you'll fit in. You belong, sister! I'll send you weekly-ish emails about expressing your authentic self, sisterhood, and living with the seasons to enjoy with your morning cup of tea (or, if you're like me, a killer cup of coffee).