Divinely Nourishing
  • Home
  • Offerings
    • Writing Salons >
      • Upcoming Salons
      • What is the Gateless Method for Writing
    • Mentoring Sessions
    • Complimentary Consultation
  • About Deborah
  • Blog
  • Resources
    • Newsletter
    • Reference Material
    • Testimonials
    • FAQ
    • Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste
      • Matcha Latte

Granola

This granola is the perfect blend of crunch, spice, and sweet. It's so tasty, I recommend giving half away so you're not tempted to sit and eat it all at one time!

4 cups old fashioned oats
1 cup unsweetened coconut flakes*
a pinch of salt
1 tablespoon total of spices
(cinnamon, nutmeg, cardamom, ginger, cloves)**
1 cup total of nuts, seeds (pumpkin seed, sunflower seeds, and chopped pecans)
1/2 cup total of dried fruit (cherries, blueberries, raisins)
1/4 cup melted coconut oil or melted butter
1/4 cup maple syrup
2 tablespoons honey
1 1/2 teaspoons vanilla

Picture
Heat the oven to 300ª and line 2 shallow 11"x17" baking sheets with parchment paper.

Combine the dry ingredients in a large bowl. Combine the melted coconut oil (or butter), maple syrup, honey, and vanilla in a separate bowl or measuring cup. Stir the liquid to combine it and then pour 1/2 of the liquid over the dry oat mixture. Stir well and then add the remaining liquid mixture and combine super well.

Place half the mixture on each baking sheet and spread it out so it's uniform in coverage and height. Bake in the oven for 30 minutes or until browned. Turn the oven off and let the granola sit in the oven with the door ajar until cooled. You can take the sheets out of the oven and cool them on the counter if that's your preference.

Store in a glass container with a tight fitting lid.  And a lock. Just kidding.

* Coconut flakes come in two sizes, large flakes the size of corn flakes (used in the picture above), or smaller flakes. I find the smaller flakes (made by Bob's Red Mill) to be the better choice. DO NOT use shredded coconut.

** When combining the spices, I will fill a tablespoon 3/4 full of cinnamon and then fill the rest of the tablespoon with the remaining spices. If there's a spice that you like the flavor of, definitely add more of that. When all is said and done, I probably end up with 1/4 teaspoon of each spice with cinnamon being the largest portion. Experiment.

HOME
ABOUT
MENTORING
GATELESS WRITING SALONS
BLOG
FAQ
REFERENCE MATERIAL
RECIPES

CONTACT
Picture
Picture
Picture
DIVINELY NOURISHING NEWSLETTER
Picture
Deborah Cort, LLC - Divinely Nourishing
Please use your discretion when using any information or recipes shared on this website.
I have no affiliations with any product listed on this website unless specifically indicated in the description.
©COPYRIGHT 2023 ALL RIGHTS RESERVED
Photo Credits
Website Accessibility
Privacy Policy

  • Home
  • Offerings
    • Writing Salons >
      • Upcoming Salons
      • What is the Gateless Method for Writing
    • Mentoring Sessions
    • Complimentary Consultation
  • About Deborah
  • Blog
  • Resources
    • Newsletter
    • Reference Material
    • Testimonials
    • FAQ
    • Recipes >
      • Breakfast >
        • Eggs Poached over Spinach
        • Granola
        • Slow Cooker Oatmeal
        • Overnight Oatmeal
      • Salads >
        • Beet Salads
        • Broccoli Salad
        • Curried Quinoa
        • Kale Salad
        • Quinoa Salad
        • Spicy Apple Salad
        • Warm Spinach Salad
      • Soups >
        • Carrot Ginger Soup
        • Cauliflower Soup
        • Chunky Mushroom Soup
      • Vegetable Dishes >
        • Basil Pesto
        • Brussel Sprouts
        • Curried Vegetables
        • Easy Kale
        • Fermented Carrots with Ginger
        • Hummus
        • Red Cabbage with Apples
        • Riced Cauliflower
        • Tomato Sauce
      • Entrees >
        • Black Bean Burger
        • Eggplant Strata
        • Mushroom Risotto and Scallops
        • Quinoa Kale Bowl
        • Scallops with Pea Puree
      • Nut Butters, Seeds & Milks >
        • Almond Butter
        • Almond Crackers
        • Almond Flour
        • Almond Milk
        • Cashew Nut Butter
        • Chia Seed Pudding
        • Coconut Milk
        • Soaking Nuts and Seeds
      • Turmeric Ginger Tea >
        • Golden Paste
      • Matcha Latte