raspberry chia seed granola
you can never have too many granola recipes, and this raspberry chia seed granola is one you don’t want to miss out on
I may have mentioned once or twice that we have been lazy this summer. V E R Y lazy really. Sleep, eat, swim, repeat has been our daily schedule. And for the eating part of our schedule, meals have been as lazy as we are. The easier the better. Salads, sandwiches, with the occasional burger thrown in. It is summer after all.
Even our breakfast is lazy more often than not. Yes, we do make time for chocolate peanut butter waffles or s’more pancakes, but usually it’s yogurt and granola. And not even homemade granola. I told you we’ve been lazy.
But store bought granola is pricey, and the way Stella eats it, a bag lasts about a day and a half. So I set out to recreate our favorite summer granola from KIND.
As with most things, this homemade raspberry chia seed granola is better than the store bought original. At least Stella and I both think so.
I’m pretty sure you will too.
- 3 cups old fashioned rolled oats
- 1/4 cup slivered almonds
- 1/4 cup chia seeds
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 2 Tbsp butter, melted
- 1/2 cup honey or maple syrup
- 1/2 tsp almond or vanilla extract
- 1/2 cup raspberry puree
- heat oven to 325 degrees
- stir together oats, almonds, chia seeds, cinnamon, and salt
- whisk together the coconut oil, butter, and honey or maple syrup, and extract
- pour over the oats, add raspberry puree, and stir to evenly coat the oats
- spread oats in an even layer on a parchment or silpat lined baking sheet
- bake 25 minutes, stirring twice during the baking time
- allow to cool completely before storing in an airtight container (granola will get crunchy as it cools)