- 4 c. organic, old fashioned oats
- 1 c. organic , slivered almonds
- ¼ c. organic virgin coconut oil
- ¼ c. organic agave or local honey
- Preheat oven to 325 degrees and lightly grease a 9×13 glass baking dish.
- Combine all the ingredients in a bowl until all of the oats and almonds are evenly coated with the wet ingredients (coconut oil and agave). Tip: wash your hands and mix it up (or have your kids mix it up!) with your bare hands!
- Pour the oat mixture into the 9×13 baking dish and spread in an even layer.
- Bake the granola for 15 minutes, and then remove the granola, stir it, bake another 10 minutes, stir again, and bake for a final 5 minutes (30 minutes total).
- After the total 30 minutes bake time, the granola should be a light golden brown color, but it will not feel crunchy – the granola crisps up as it cools.
- Enjoy as is, with some Greek yogurt, or as a delicious breakfast with berries, pomegranate arils, banana, and almond milk.
Makes 22 servings (each serving is ¼ cup). Per serving: 115 calories, 6 g fat, 2.5 g saturated fat, 0 mg cholesterol, 0 mg sodium, 13.8 g carbohydrates, 2.1 g fiber, 3.5 g sugars, 2.9 g protein.
Oats: Oats are a great source of manganese, selenium, phosphorus, fiber, magnesium, and zinc. Due to the fiber content, oats are very helpful with lowering cholesterol levels. There is also a plethora of antioxidants, which also help reduce the risk of cardiovascular disease. They nutrients in oats also help stabilize blood sugar, enhance immune response, lower type 2 diabetes risk, protecting against breast cancer, and may protect against childhood asthma.
Almonds: These healthy little nuts contain manganese, vitamin E, magnesium, tryptophan, copper, vitamin B2, and phosphorus. Almonds can help lower LDL cholesterol and reduces overall cardiovascular disease risk. They also can help protect against diabetes and may help you lose weight and/ or prevent weight gain. Almonds may also help protect against gallstones, help with energy production in our bodies, and are a protein powerhouse.
Coconut Oil: Coconut oil has become a trendy oil. The theory behind coconut oil is that, although it is a saturated fat, it is predominantly made up of medium-chain triglycerides, which are a shorter fatty acid chain that can be digested and absorbed more easily. Coconut oil also contains vitamin E, K, and iron, all of which are retained when cooking at a high heat. However, coconut oil is still a saturated fat, so until more research is done, continue to consume in moderation.
Agave: While agave is still a sweetener, which should be used in extreme moderation, agave is a better option compared to things like white sugar and corn syrup. Agave has a lower glycemic index (so it won’t spike your blood sugar as quickly) and actually contains calcium, too. While more studies are needed, some suggest the using agave as their sweetener of choice may also help boost your immune system, increase energy levels, and increase weight loss success.