A while back I can across a blog called Pick Up Limes. The author, Sadia, posted a love story to granola, and I was hooked. Not only was the video beautiful, but her granola recipe was fantastic as well.
More recently she posted a whole foods version of granola, inspired by another blogger, Jenny Mustard. As I have some food intolerances I am unable to eat that recipe as-is, so I’ve adapted it (just a little!) so it doesn’t upset my tummy.
In this recipe, I used cardamom and pistachios.
Note: I can tolerate 1/2 cup of this granola as a serving with lactose free yogurt and berries. If you love oats, or tolerate them better, feel free to increase the quantity to 4 cups.
3 cups rolled oats (gluten free)
1 cup raw nuts (they will roast when you bake the granola)
1/2 cup coconut flakes, unsweetened
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 tsp spice (cinnamon, cardamom, pumpkin pie spice, etc)
1/2 tsp salt (optional)
1/2 cup tahini (or 1/3 cup oil)
1/2 cup maple syrup
1 tsp vanilla
1/2 cup raisins, or other chopped dried fruit
Pre-heat oven to 300°F (150°C).
Mix the dry ingredients and wet ingredients separately, with the dried fruit set to the side. Once the wet ingredients are thoroughly combined, add them to the dry ingredients and mix until the mixture is evenly coated.
Spread onto a parchment lined baking tray, and bake for 35-40 minutes, until the granola is an even golden brown. Be sure to stir every 10-15 minutes.
If you like toasted raisins, add them for the last 5 minutes of cooking time. Be careful though! The raisins do like to burn.
Cool completely, and serve with milk or yogurt, and fresh fruit.
Store in an air tight container at room temperature for 2 weeks. If you live alone and don’t eat granola every day, you can freeze any excess to keep it fresh.