Morning – my favourite time of day. I often sit out on my deck sipping tea/coffee, the sun is rising through the trees, and the bird chatter is at an all time high. Today, we’re starting things off with a little CarrotPecan Granola. Granola is a breakfast staple throughout my family. Most of us have a fresh jar in our pantries that are sought out each morning – interchangeable with muesli. It usually tops yogurt, fruit, and/or porridge. All that fibre with a hint of spice will definitely get the metabolism going. Ahh, and the smell of granola baking…dreamy.
- 2 cups gluten free rolled oats
- 2/3 cup buckwheat groats
- 1 cup whole raw pecans
- 1/3 cup hemp hearts
- 3 tbsp whole flax seed
- 2/3 cup carrot, grated
- 1/2 cup medjool dates, chopped
- 1/3 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
Preheat the oven to 350*F. Line a baking sheet with parchment paper.
Add the rolled oats, buckwheat groats, pecans, hemp hearts, flax seed, carrot, and medjool dates to a bowl. Stir until combined.
In a separate bowl, add the melted coconut oil, maple syrup, cinnamon, nutmeg, and sea salt. Stir well.
Add the wet ingredients to the dry, and fold until everything is coated. Pour the granola onto the prepared baking sheet and spread out evenly.
Place the baking sheet in the oven and bake for 25-30mins, or until golden brown. *Rotate the sheet halfway through baking.
Remove the granola from the oven and allow to completely cool.
Carefully break apart and store in an airtight container. Refrigerate, or keep on the counter. Good for up to 2weeks.