Happy National Nutrition Month!

In honor of national nutrition month I thought I'd share one of my favorite homemade granola recipes with all of you.

Pack some in a bag for a perfect on the go snack, sprinkle some on top of yogurt or add milk for a delicious cereal.

Store in an air tight container for maximum freshness.

Crunchy Granola

Yield: ~6 cups

Ingredients:

• 2.5 cups rolled oats (regular not instant)
• 1 cup raw almonds, roughly chopped
• 1/2 cup raw walnuts, roughly chopped
• 1/2 cup raw sunflower seeds
• 1/2 cup raw sesame seeds
• 2 tbsp ground flax
• 2 tbsp sweetened coconut flakes
• 1 tsp ground cinnamon
• Pinch of ground nutmeg
• 3/4 tsp kosher salt
• 1/3 cup dried cranberries
• 1/3 cup raisins
• 2 tbsp peanut butter (or other nut butter)
• 1 tsp pure vanilla extract
• 1/3 cup + 2 tbsp brown rice syrup (this help clump it up)
  
• 3 tbsp coconut oil

Directions:

1. Preheat oven to 325F and line a baking sheet with parchment or a non-stick mat.

2. In a large bowl, mix together the dry ingredients . In another smaller bowl, stir together the oil, brown rice syrup, and peanut butter. Heat in microwave for about 45 seconds. Stir well and stir in vanilla.

3. Add wet to dry and stir very well until oats are coated. Spread everything out on a baking sheet and bake at 325F for 25 minutes, flipping once half way through. Allow to cool on baking sheet for about 30 minutes before transferring into a container. Makes 6 cups.