Perfect Granola Recipe

By: Sabs Katz

I don’t know about you guys, but for me warmer weather = lots of salads, smoothie bowls, and iced coffee. With the sun out, I’m now craving chilled foods, and granola is the perfect breakfast option, whether you have it with Anita’s Coconut Yogurt, sunflower seed milk (blend sunflower seeds and filtered water at a 1:4 ratio and strain), or on top of some banana nice cream. This one is adapted from a recipe by my dear friend Melissa who makes it all the time. You don’t have to have all of the ingredients - if you don’t have the nuts/seeds included in this recipe, change them out for what you do have! Just make sure to keep the ginger 😊

Melissa’s Kitchen Sink Granola Recipe (all ingredients can be found at BFC!)

2 cups rolled oats
1 cup pumpkin seeds
1 cup chopped almonds
1 cup peanuts
¼ cup chia seeds
½ cup chopped candied ginger
¼ cup molasses (alternatively, you could use maple syrup or agave)
¼ cup neutral oil (I like walnut)
1 tbsp cinnamon (omit if using molasses)
¼-½ tsp salt

1. Preheat oven to 275F. Mix all the ingredients together, except for the chia seeds and ginger.
2. Spread it out in a thin layer on a baking tray, and sprinkle chia seeds over top. Bake for 40 minutes, mixing once halfway between.
3. When it’s out of the oven, let cool for a bit and then add chopped candied ginger. Place in an airtight jar for up to 10 days…if you can make it that long.
4. Bon appetit!