After my first trimester, which was filled with what I like to call “survival eating”, I had lost my motivation to cook and create. Now that I am feeling better, I’m once again motivated to go back to my from-scratch ways of cooking so that me and baby can be healthy as can be.
I don’t want to bore you with a plethora of information not pertinent to this recipe. I want you to enjoy this granola as quickly as possible! And in true Elizabeth fashion, you might already have these ingredients in your pantry!
- 4 cups of old fashioned oats
- 3/4 cups cold pressed olive oil (I used this type specifically for my gut health)
- 1 1/2 TBSP of cinnamon
- pinch of fine salt
- 1/2 c chopped pecans and almonds
- 1/2 c of our own raw, filtered honey
- 1/2 c golden raisins and dried cranberries
- Preheat oven to 350 degrees Farenheight
- Mix all ingredients together well, except for raisins and cranberries
- Spread on baking sheet lined with parchment paper
- Bake for 8-10 mins before stirring
- Bake another 8-10 mins
- Remove and allow to completely cool. Once cooled, add raisins and cranberries or whatever other dried fruit you prefer.
- I lined my baking sheet with parchment paper to help the oats be more crispy!
- I used cold pressed olive oil for my gut as it helps with inflammation. You can use whatever oil you have. Using olive oil adds a more savory flavor. To compensate for this, I will add more honey OR you could use maple syrup for a much sweeter flavor
- I would use maple syrup if you are mixing with unsweetened yogurt.
- For the fall/winter months, sub the cinnamon for pumpkin pie, apple pie, or all spice! Be careful to add a little at a time for your preferred taste.
Maple Pumpkin Version
If you want to make your granola change with the seasons, all you have to do is sub Pumpkin pie spice for cinnamon and maple syrup for honey! If you prefer a stronger flavor, you can always add to taste!