There’s nothing I love more for breakfast than a fresh cup of fruit, creamy cashew yogurt, and a crunchy layer of granola on top. It’s a little morning ritual that brings me back to road-tripping through Guatemala with my cousin—this was our go-to breakfast almost every single day.
So, of course, I had to create my own version. And I hope you love it just as much.
If you just want to click and have it - you can also purchase from us!
Ingredients
• Rolled oats — 121g
• Pecans — 51g
• Shredded coconut — 12g
• Cane sugar — 8g (or sub maple syrup, same quantity)
I like adding cane sugar because it really gives it a pop of flavor—but if you want to avoid it, just replace it with maple syrup.
• Ground ginger — 1g
• Ground cinnamon — 2g
• Maple syrup — 59g
• Coconut oil — 36g (melted)
• Himalayan salt — 4g
Directions
1. In a medium-sized bowl, mix together all your dry ingredients: oats, pecans, shredded coconut, sugar (or maple syrup), spices, and salt.
2. In a separate bowl, whisk together the melted coconut oil and maple syrup until fully combined.
3. Pour the wet mixture over the dry ingredients and stir until every bit of oat and nut is nicely coated.
4. Line a baking tray with parchment paper and spread the granola out in a flat, even layer.
5. Bake at 350°F (175°C) for 15 minutes, or until golden and fragrant with warm cinnamon.
6. Let cool completely before storing in an airtight jar.
