Jill Reid | Kitchen Spirit
Just one look . . .
That’s all it took to realize the granola and trail bars lining the local store shelves would never make it to my pantry. The labels told the truth: Containing unhealthy fats, sugars, and other processed additives, the pre-packaged, grab-and-go options offered little in the form of nutrition.
Solution? Create a healthy snack with hand-picked ingredients I could trust. With a little creative combining and a few tweaks, the following quick and easy granola recipe has become a family favorite. Perfect on it’s own to squash that mid-day hunger strike, or sprinkle on top of oatmeal or yogurt for a healthy boost. In fact, I think I’ll grab a handful right now . . .
Feel free to substitute and experiment a little based on your own preferences. Enjoy!
Preheat oven to 275 degrees. Combine the nuts, seeds, and ground flax in a large bowl. Heat the oil and honey (about 20 seconds in the microwave), then stir in vanilla, cinnamon, ground cloves, ginger, and salt. Pour over the nuts/seeds and mix until coated.
Line a large baking sheet with parchment and spread the mixture evenly. Bake for 1 hour, mixing it up every 15 minutes. When done baking, put the granola in a clean bowl and allow it to cool. Then add the dried cranberries and store in an air-tight container.
Heat the honey and coconut oil separately, then combine before adding the spices.
I prefer whole pecans and walnuts in my granola, but you can also break them up into smaller pieces by putting them in a plastic bag and rolling over the nuts with a rolling pin.
Substitute raisins or goji berries for cranberries or try a mixture of all three!
Store granola in large airtight jars and smaller portion-size containers for an easy on-the-go snack.
Use organic ingredients whenever possible. Here are a few items I found on Amazon to make my Paleo Granola. Just click on the photos below for more info and quick links.