Sunday afternoons in our house have become a welcomed time of restful baking and preparing foods for the week to come.
Taking the time to slow down and create something easy and delicious from simple ingredients has become a really therapeutic part of my weekly routine that I now truly look forward to!
Recently I've been making this crunchy granola recipe and it's received a huge thumbs up from the whole family, so I knew I wanted to share it with you!
Not only does it create the most delicious treat to enjoy with milk, as a topping for smoothies or yoghurt, it makes the whole house smell like vanilla cookies while it's baking! Win win.
I first found this recipe via the gorgeous Pick up Limes. My version is very slightly different as I use cashews rather than almonds and a mix of pumpkin and sunflowers seeds. She also adds dried mango in the recipe on her website as below which I imagine is also delicious, but we tend to leave out the dried fruits.


Dry Ingredients
2.5 cups organic rolled oats
1 cup puffed quinoa
1/2 cup raw cashews
1/2 cup shredded coconut
1/4 cup pepitas (pumpkin seeds)
1/4 cup sunflower seeds
1/4 cup lightly packed brown sugar
1/2 tsp cinnamon
Wet Ingredients
1/4 cup vegetable oil (or coconut oil)
1/ 4 cup maple syrup
1/4 cup almond butter
1 tsp pure vanilla extract

Method
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Preheat the oven to 320°F (160°C). Add all the dry ingredients to a bowl and stir.
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Add all the wet ingredients to a separate medium bowl. Whisk until it's all combined into a smooth caramel-like sauce.
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Pour this wet mix over the dry mix, and stir until coated.
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Transfer to a large lined baking tray and spread it out. Bake on the centre rack of the oven for 30 minutes, or until lightly golden. Stir once halfway.
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Remove from the oven and allow it to cool. It continues to harden as it cools.
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Add any cut up dried fruits or 2 tbs of hemp seeds, and toss.
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When completely cooled, transfer the granola to a storage container.
I originally came across this recipe at my all time favourite Pick Up Limes. Here's the link to her recipe!