Food prep and meal planning are crucial to help you stay on track with a healthy diet. I am a firm believer in spending time in the kitchen making healthy food ahead of time because it makes it easy to make healthy decisions when time is scarce.

For me, it’s the time between meals when I need something to nibble on. Often times I just grab some fruit or make a smoothie, but this isn’t always convenient. So here’s another idea: Cinnamon Coconut Granola. This granola is the perfect snack or breakfast that can be made in a large batch on the weekend and enjoyed throughout the week.

The kids love it with YOSO coconut yogurt and fruit and I have been literally eating handfuls of it because it is so addictive and so yummy.

WHAT YOU NEED

(TO make a very large batch)

1 cup  whole almonds

1 cup walnuts (I found sprouted walnuts at whole foods on sale!!!!)

1 cup dried cranberries or raisins (or half and half)

1 cup sunflower seeds

1 cup almond meal (this helps bind it into little clusters)

1 cup coconut ribbons

4 cups of old fashion rolled oats

1 cup melted coconut oil

1/2 cup – 1 cup of agave (depending on how sweet you like it)

2 tbsp cinnamon

1 tsp of course sea salt (or more if you’d like)

 

WHAT TO DO

Preheat the oven to 325.

In a food processor, place whole almonds, walnuts and sunflower seeds and pulse them so that they are become more smaller, uniform pieces. Transfer to a large (your biggest) bowl.

Then add the rest of the dry ingredients.

Melt the coconut oil and mix it with the agave and cinnamon.

Stir it all together until everything looks coated.

Spread onto two cookie sheets covered with parchment paper.

Bake in the oven at low heat (325) and don’t stir or touch for 40 mins!

Every oven is a bit different so I would check to see if your granola looks golden and brown. I use a gas oven and I had to bake for another 10 mins to get mine looking just right.

Remove from the oven and don’t touch! Please don’t be tempted to stir. It needs to cool and the sugars need to harden if you want those little chewy clusters:)

Once completely cooled down transfer to your glass jars and it should keep fresh in the cupboard 2 weeks and longer in the fridge. You could even give some away to your friends who will forever love you for it:)

xoxo

Rebecca