How is it even remotely possible that I have been writing this blog for nearly six months and I am just now posting a granola recipe? I mean come on…yoga + granola…it just sort of goes. Don’t ya think?
I love having homemade granola in the house. It’s so easy to make and the variations are endless. The inspiration for this recipe came from a recent trip to my local health food/homeopathic store called the Natural Kitchen. Such a cool little shop. I’m amazed by how much they pack into this tiny little storefront. But I always seem to find exactly what I need whenever I stop in.
While I was there, I picked up some goji berries, pumpkin seeds, cacao nibs, coconut chips and a bunch of other things. I’ve been snacking on this stuff all week and thought some combination of it would make a really good granola.
Sooooooo, I mixed it all together and this is what I came up with…granola bliss. Try serving it layered with some non-dairy yogurt and berries for an amazing parfait. Or throw some in a little wax paper bag for an after yoga snack. Bring extra to share with your yoga friends and they will love you forever. (Guess what I’m bringing to yoga teacher training tonight?)
Goji Berry Chocolate Granola
3 cups gluten free rolled oats
1 cup raw nuts of choice (I used walnut pieces)
1/2 cup raw pumpkin or sunflower seeds
1/2 cup sliced or slivered raw almonds
1 cup unsweetened coconut chips
1/2 cup extra virgin coconut oil, melted
1/2 cup pure maple syrup
1Tbsp real vanilla extract
1 Tbsp cacao powder
1 cup goji berries
1/2 cup sweet cacao nibs
Preheat oven to 325F. Lightly oil baking sheet.
In a large bowl, mix together oats, seeds, nuts and coconut chips. In a measuring cup, whisk melted coconut oil, maple syrup, vanilla extract and cacoa powder. Pour liquid ingredients over oat mixture. Stir until coated evenly. Spread on oiled baking sheet. Bake until golden brown and crunchy, about 25-35 minutes, stirring every 5 minutes or so. Mixture will be wet at first and begin to dry out as it bakes. Let cool. Add goji berries and cacao nibs and mix well.
Store in airtight container.