Vanilla Maple Granola

With my love for smoothie bowls, comes a love for good granola to top it with. The granola component can make or break a smoothie bowl or parfait (you think I'm kidding, but I'm not ...) The issue with some store-bought granolas is that there's a lot of extra ingredients that don't need to be included. Just like I've mentioned in other blogs, you want to be able to read and know the ingredients you're putting into your body!

Oats are a slow-digesting carbohydrate that help sustain your energy, and they are also packed with fibre to help you fuller for longer. The sweetener used in this recipe is maple syrup which is a Canadian-favourite for so many reasons. Maple syrup has a ton of electrolytes, vitamins (B6, niacin) and minerals (iron, zinc, potassium, magnesium) - making it a great option for not only the sweetness, but the nutrients as well!

Granolas are relatively nutrient-dense (high in calories, but also high in nutrients), so portions are always important to keep in mind. I usually make a single serve portion as I make a smoothie bowl, but this recipe is for 4 servings.

Ingredients

  • 2 Cups of Oats
  • 1/4 Cup of Chia Seeds
  • 1/2 Cup of Maple Syrup
  • 1/3 Cup of Coconut Oil (melted)
  • 2 Tsp of Vanilla
  • 1 Tsp of Sea Salt
  • 1-2 Tsp of Cinnamon
  • 1/2 Cup of Sliced Almonds
  • Optional Add-Ons
    • 1/2 Cup of Unsweetened Coconut Flakes
    • 1/2 Cup of Sunflower Seeds
    • 1/4 Cup of Flax Seeds
    • 1/2 Cup of Pumpkin Seeds

Note: You don't have to add all these "add-ons", it just depends on what nuts and seeds you prefer!

Directions

  • Preheat oven to 300° and line a baking sheet with parchment paper or spray sheet with coconut oil thoroughly
  • Combine oats, chia seeds, sea salt, cinnamon and almonds in a bowl and set aside
  • In another bowl, combine maple syrup syrup, coconut oil (melted), and vanilla
  • Mix together wet and dry ingredients and make sure the oats are completely coated with maple syrup+coconut oil mixture!
  • Spread across baking sheet and bake for 30 minutes, stirring every 10 minutes
  • Store in a mason jar or air-tight container and enjoy!

 

 

 

Note: If you want a "chunkier" granola, swap 1/4 cup of maple syrup for honey which is a little stickier to hold the ingredients together more.