A simple, easy to make, healthy, light and power-full vegan granola elixir recipe!! Delightfully spiced and naturally sweetened, filling the belly and providing energy throughout the morning!!! See recipe below…

This recipe is inspired by my dear friend Isabella! Her family had gardens growing up, and after high school she worked on farms while traveling overseas. Inspired to work and travel on farms in the States, after working abroad, she arrived in Maine. From here, her friends brought her to New Mexico where she became an apprentice to a weaver and teacher at a Montessori school. Then, to attend the Banyan Botanicals LAI program in Oregon where we met. During our time on the Banyan farm the cohorts would rotate making meals for the group. This granola recipe brings me back to sweet moments of her making fresh baked granola.

I like to take this elixir recipe to the next level, with a sprinkle of organic Bacopa Powder, an Ayurvedic herb ally, for mental clarity and nervous system support, and with heated macadamia milk for breakfast to feed and warm agni (in Ayurveda, the digestive fire), and sometimes as a snack with yogurt. And, adding chopped dates for all that fine fiber for easeful elimination, sweetness, and texture!

Take this granola with you! It makes for an easy, light, and packable food for traveling and while camping!

Enjoying the up beat vibes from this album while making this recipe!

Recipe

prep: 10 min

total : 35-40 min

makes about 7 C (with all ingredients)

Power Granola

• 4 cups old-fashioned oats

• 1/2 C sunflower / coconut oil

• 1/2 C maple syrup

• 1/2 tsp salt

• 1/4 C chopped walnuts

• 1/4 C hemp seeds (optional)

• 1/4 C sunflower seeds (optional)

• 1/4 C pumpkin seeds (optional)

• 1/2 C shredded coconut

• 1/4 C cacao nibs

• 2 tsp ground cinnamon

• 1 tsp vanilla bean paste

Directions

1. Pre-heat oven to 400 F.

2. Mix dry ingredients, except cacao nibs, in a large bowl until clump free. Then, add oil, maple syrup, and vanilla bean paste, and continue mixing until evenly distributed.

3. Spread a thin layer of mixture onto baking sheets and bake for 10 minutes.

4. Remove baking sheets, re-mix granola and spread back into thin layers and continue baking for 5 minute increments, and up to 10 minutes or until golden brown. I like to mix the granola after each 5 minute increment to evenly brown until completely cooked.

5. Cool, mix in cacao nibs, and store.

6. As you probably already know, this is delicious with yogurt as a snack or warmed milk for breakfast with Bacopa powder and fresh chopped Medjool dates!

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