It’s that time of the year! The time when we crave warm, spicy, sweet deliciousness It’s easy to fall into a trap of endless gingerbread men and sugar cookies but there are ways of getting that fix while still remaining healthy. This is one of my favorite fall recipes to satisfy that sweet tooth while still getting in my healthy fats. Plus you can have if for breakfast, as a pre-workout snack, or on the trail as you hike through the beautiful fall foliage.
3 TBS coconut oil
3 TBS maple syrup
3-4 TBS pure cranberry juice*
3 Cups rolled oats
½ cup pumpkin seeds
½ cup chopped pecans
1 TBS golden flax seeds
1 TBS chia seeds
1-1.5 TBS pumpkin pie spice
½-1 tsp sea salt
½ cupped chopped dried apricot
½ dried cranberries Or dried tart cherries
1. Pre-heat the oven to 350 degrees F
2. Heat the first three ingredients in sauce pan on low heat, mixing until relatively combined.
3.Mix dry ingredients, except for the fruit, together into a bowl (oats through salt).
4.Remove liquid from heat and pour over dry ingredients. Mix in bowl until well coated and combined.
5.Spread granola mixture evenly onto a baking sheet and place in oven.
6.Bake at 350 degrees for 15-20 minutes until the oats become a light golden brown. Stirring half way through. (Be sure to pull the oats out as soon as they start to color as they will continue to bake another minute of two once out of the oven.)
7.Remove from oven, add the fruit to the baking sheet while granola is still hot and stir. Set aside to cool and then store in an airtight container for up to 2
*For a richer granola, skip the cranberry juice and use equal parts 3 TBS coconut oil and 3 TBS maple syrup. The cranberry juice reduces the sugar and calorie content without sacrificing flavor.