Ok. I’ll admit it. I am a granola snob. I can’t stand store bought granola. It’s either tasteless, doesn’t have enough nuts & seeds, too dry, too sweet or is outrageously expensive. So, I started making my own, just the way I like it:-)
Made ahead of time, this becomes an easy breakfast on a busy morning. I love this granola for its stellar nutritional profile and it’s especially great to enhance fertility and support a healthy pregnancy.

Rolled oats have been proven to lower cholesterol, enhance immunity, and help to stabilize blood sugar levels. The nuts and seeds provide calcium, protein, essential fats, and other vitamins and minerals. Shredded coconut add yumminess and the spices help to lighten and aid in digesting the heaviness of some of the other ingredients. You can also use other spices such as cardamom or clove, and add a touch more maple syrup if you like your granola sweeter.

For a gluten-free version, buy oats that are labeled “gluten-free,” and use rice or garbanzo bean flour instead of wheat or spelt flour.

Dry Ingredients

3 cups rolled oats
½ cup shredded unsweetened coconut

2 teaspoons wheat flour or spelt flour

½ teaspoon sea salt

2 tablespoons ground cinnamon

½ teaspoon ground ginger

½ cup sunflower seeds
1 cup chopped almonds

1 cup chopped walnuts
2 tablespoons sesame seeds or chia seeds

1- 1 ½ cup unsulfured dried fruit (apricots, cherries, raisins, and/or dates), rinsed and chopped

Wet Ingredients

¼ cup light vegetable oil such as sunflower

½ cup pure maple syrup
1 tablespoon vanilla extract

Directions

Preheat oven to 325°F.
Combine the oats, coconut, flour, salt, cinnamon, and ginger in a large bowl and mix well. In another bowl, mix the sunflower seeds, almonds, walnuts, and sesame seeds.

Stir all the wet ingredients into the oat mixture, ensuring that every- thing is equally coated.

Spread the wet oat mixture evenly on a large baking sheet covered with parchment paper or lightly coated with oil. Bake 10 to 12 minutes, or until the granola is nicely browned.

Remove from the oven and add the nut and seed mixture, then return to the oven for another 10 to 12 minutes, or until crisp. Remove from the oven and add the dried fruit.

Let cool to room temperature before storing in a glass or plastic airtight jar. Enjoy!