7A0AF0D5-14A8-4753-A252-F3F035C03283In need of a quick snack? Something sensational and filled with fuel? This granola is just that! I will warn you, it’s highly addictive! My friend Julie opened her bag to try. She set it back down only to reopen it and indulge five more times. Karli begged for the recipe every 10 minutes one night out at a Nashville bar. Not to mention, it was our key snack on the drive down there!

So why is this granola such a splendid hit? Well, it’s obviously made with love. But beyond that, oats reduce cholesterol levels because of the beta-glucan. Have you been trying to balance your blood sugar? Oats might be the answer! The beta-glucan also has a beneficial effect on diabetes. Individuals given oats had much lower rises in blood sugar compared to those given white rice or bread.

They also contain antioxidant compounds that help prevent free radicals from damaging LDL cholesterol (the good cholesterol). Oats are hulled like many other types of grains but the process does not strip away their bran and their germ. This makes them a rich source of dietary fiber and other nutrients. Be careful if your body needs to be conscious of purines. Oats are a concentrated source of purines. Well enough about the oats, let’s get down to the nitty gritty with the granola recipe:

Serves: 10-12

Hands on time: 25 minutes

Total time: 1 hour 25 minutes


4 cups old fashioned rolled oats

2 cups sweetened shredded coconut

1 cup sliced almonds

¾ cup coconut oil

½ cup raw honey

1 tsp almond extract

1-½ cup small diced dried apricots

1 cup small diced dried figs

1 cup dried cherries or blueberries

1 cup roasted, unsalted cashews

1 tsp adaptogens (I used Spirit Dust from Moon Juice) *optional*

1 cup pistachios


  1. Preheat oven to 250 degrees F.
  2. Toss the oats, coconut, and almonds together in a large bowl.
  3. Whisk together the oil, honey, adaptogens, and almond extract in a small bowl.
  4. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.
  5. Pour onto a 13-by-18-by-1-inch sheet pan.
  6. Bake, stirring occasionally with a spatula until the mixture turns a nice, even golden brown. About 45 minutes.
  7. Remove granola from the oven and allow to cool, stirring occasionally.
  8. Add apricots, figs, cherries or blueberries, cashews, and pistachios.
  9. Store the cooled granola in an airtight container.
  10. Enjoy!

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