Here is my first recipe of the year (and ever), with a goal of no refined sugar–a general rule–and an overall goal of being healthy and delicious. I’ve been making this recipe consistently for a few months and it still wins. Like, I don’t spend time searching “best simple granola” anymore. No sugar, just honey. Go for the local, raw stuff for extra points. Healthy fats, peanut butter and coconut oil. Oats. Simple and good.
I like to eat raw food as much as possible. One, as I’m sure you’ve heard in your lifetime, uncooked food is more nutritious. Two, I’m lazy. It’s way easier to eat a carrot than to cook a carrot and then eat it. You know? When it comes to this granola I often chop up an entire apple, throw in a big handful of almonds and pecans, and top with granola and milk.
- 1/4 cup natural peanut butter
- 1/4 cup coconut oil
- 1/4 cup honey
- 3 cups rolled oats
- Additional tastiness: apple, banana, berries, nuts, seeds, cacao nibs, coconut...
- 1. Preheat oven to 340.
- 2. In a saucepan over low heat, stir the pb, coconut oil, and honey together until combined.
- 3. In a large bowl throw in the oats, dump in the wet, and stir everything together.
- 4. Spread evenly on a parchment-lined cookie sheet.
- 5. Bake for 15 minutes, stir (don't skip this part!), bake for four more minutes or until golden brown.
- 6. Allow to cool completely, right there on the pan.
- 7. Eat. I like mine with an entire apple, chopped, a big handful of almonds and pecans, and milk.