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Sarah and I eat the same breakfast every single morning, Monday through Friday. I absolutely love it. We make these bomb.com fruit/spinach/peanut smoothies that are just amazing. I never really thought that throughout the week, I'd ever desire for any variation on the norm. Well, turns out I was wrong. I now have a new craving when I wake up in the morning - THIS:
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(Recipe adapted from Minimalist Baker)
Here's what you need:
Dry:
- 3 cups rolled oats
- 1 tbsp. flax meal
- 1/2 tsp. salt
- 3 tbsp. raw sugar or coconut sugar
- 1/2 tbsp. cinnamon
- 1 cup chopped nuts (we used almonds)
Wet:
- 1/4 cup coconut oil
- 1/3 cup and 1 tbsp. agave nectar
- 1 tsp. vanilla extract
Optional:
- Almond milk
- Fresh or dried fruits for topping
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Here's what you do:
- Preheat oven to 350°
- In a large bowl, combine all dry ingredients (except for any fruit you may use for topping).
- In a small saucepan, heat the coconut oil, agave, and vanilla extract until melted and combined.
- Pour the warm liquid into the bowl with the dry ingredients and mix until well coated.
- Lay the granola out on 2 foil-lined cookie sheets. It should be spread thin, so use a third tray if you need more space.
- Bake in the oven about 20 minutes. Stir around the midway point to prevent burning around edges or any thinner spots you may have on your pan.
- Remove from oven and let cook on the trays. Even if it seems a bit moist when you take it out of the oven, it will dry and harden as it cools.
- Store in an air-tight container.
- Top with almond milk, fresh or dried fruits, and enjoy!
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This is not the first time I've made granola based off of Minimalist Baker's recipes, and it definitely won't be my last. At first, it seems like a lot of ingredients, but as two people that keep only vegan foods in our home, we luckily had everything on hand. We made a double batch to last us a bit longer than a single would, and I'm already wishing I would have made a triple batch.
Sarah & Nick
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