Super Energizing Granaola
I usually split this in to 2 separate batches. One with cayenne and one without (for my kids). It’s amazing as endurance fuel, breakfast cereal, or yogurt topping. I keep it in a sealed container in the fridge for 2/3 weeks.
Servings Prep Time
5Cups 15Minutes
Cook Time
1Hour
Servings Prep Time
5Cups 15Minutes
Cook Time
1Hour
Ingredients
Instructions
  1. Preheat oven to 250 degrees Farenheit
  2. Mix the oats, almonds, sunflower seeds, chia seeds, medjool dates, and berries in a bowl
  3. Mix the maple syrup, oil, and salt in another
  4. Pour the wet ingredients into the dry and mix
  5. Spread evenly on a cookie sheet
  6. *If you prefer bigger chunks of granola, I sometimes do a small drizzle of syrup on top, to help it stick
  7. Sprinkle optional cayenne over top
  8. Place in oven for 30 minutes. Remove, flip and stir granola
  9. Place back in oven for an additional 30-35
  10. Granola should be slightly wet when removed. It will continue to dry outside of the oven. If you prefer it crispier, you can add 5-10 more minutes
  11. Once dry, I keep it in a sealed container for 2-3 weeks in the fridge
Recipe Notes

This recipe can be easily adapted to suit your taste.  Pumpkin seeds can be added or swapped for sunflower seeds, cranberries or other dried fruit for the blueberries, or even honey instead of maple syrup.  This is a versatile, energetic powerhouse to fuel your activities and your lifestyle.