ALKYMĒ GRANOLA

INGREDIENTS

• 2 cups rolled oats

• 1 cup nuts or seeds (almonds, pecans, walnuts, pumpkin seeds, or a mix)

• 1/2 cup shredded coconut (optional)

• 1/2 cup dried fruit (add after baking/optional)

• 1/4 tsp cardamom (optional, cleansing, subtle sweetness)

• 1/3 cup maple syrup or honey (my favorite is honey!)

• 1/4 cup coconut oil or olive oil

• 1 tsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp cinnamon (optional)

• 2 tsp of coconut sugar (optional)

INSTRUCTIONS

1. Preheat oven to 325°F and line a baking sheet with parchment.

2. In a large bowl, mix rolled oats, nuts, coconut (if using), salt, cardamom, and cinnamon.

3. In a small saucepan or bowl, warm the oil and maple syrup or honey until it blends easily. Stir in vanilla.

4. Pour wet mix over the oat mixture and stir until everything looks evenly coated.

5. Spread onto your baking sheet in an even layer.

6. Bake for 20 minutes, stirring halfway through. Watch the edges. Let it turn golden, not dark. You MUST watch this.

7. Once it’s done, let it cool completely on the pan without stirring if you want clusters.

8. After cooling, mix in dried fruit.

   
   NOTES FROM MY TABLE:

• You can add cacao nibs, flaxseeds, chia, or hemp hearts before baking.

• You can stir in chopped chocolate once it’s cool if you want that vibe.

• This is my absolute favorite snack! For dessert, we love eating this with sweet potato pudding and coffee. The flavors are absolutely delicious together! - Ericka

STORAGE:
Keep in a sealed glass jar on the counter for up to 2 weeks. Or freeze for longer.

This granola isn't just food. It's a morning ritual. A midday reset. A travel companion. You can sprinkle it over yogurt with berries, layer it in a jar with spiced chia pudding, pair it with my sweet potato pudding for some divine souther soul, or just eat it by the handful while walking barefoot through the kitchen.