Detox Granola Recipes

HEALTHY GRANOLA (OIL-FREE!)

Steps:

• Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, stir together the oats, coconut, pumpkin seeds, maple syrup, pumpkin pie spice, and salt.
• Transfer the mixture to the lined baking sheet and spread it out for even baking. Bake at 350ºF until lightly golden, about 20 minutes. Stir the granola, so it will crisp evenly, then return to the oven for 5 to 8 more minutes, until it's slightly more golden. Don't bake more than 30 minutes, or it may start to burn.
• Allow the granola to cool on the pan completely before removing it. If you'd like to add any dried fruit, now is the time to stir it in. Use your hands to break the granola into smaller pieces and store it in an airtight container until ready to eat.
• Granola can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to a month. Serve with your favorite milk or yogurt, or on its own for a crunchy snack.

DETOX GRANOLA

Steps:

• Preheat oven to 350F/180C. In a food processor blend almonds and 2 cups oats until they are finely ground. Add to a mixing bowl with remaining 1 cup of oats, pumpkin seeds, shredded coconut, flaxseed, cinnamon, cloves, cardamon, and sea salt. Mix to combine.
• Add coconut oil and agave to saucepan on medium heat. Stir until melted and combined. Then pour over granola mixture, and stir until well combined.
• Line a baking sheet with parchment paper. Pour granola onto baking sheet, and spread evenly. Bake for 20 minutes, or until granola is golden. (I recommend to rotate pan halfway through baking to ensure it's baked evenly). Let granola cool completely. (Optional to break any large granola chunks with your fingers when cooled). Top granola on smoothies, yogurt, or serve with milk.

DETOX GRANOLA

Steps:

• Heat the oven to 170 degrees C/Gas mark 5.
• In a large bowl mix oats, sunflower seeds, almonds and hazlenuts.
• In a separate bowl combine the honey, oil, water, vanilla extract and cinnamon. I find putting this in the microwave for a minute heats it sufficiently to mix the ingredients.
• Add liquid to the dry ingredients and mix well.
• Spread out on a large baking tray and bake in the oven for 30/40 minutes. You will need to stir/turn it occasionally until evenly browned. I wait until it is done then turn off the oven and leave the door open. This way it seems to fully dry out and stays crisp for longer.
• When cool add the apricots, cut into thin slivers. Mix and store in an airtight tub.
• A nice alternative is to use pecan nuts instead of hazlenuts. Do crush/chop the nuts yourself though as, if you buy the uniformly shop bought chopped ones, the texture is all wrong.