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Granola can be such a good breakfast or snack. It’s great in a bowl of milk as well as a crunchy topping for yogurt and fresh fruit. I find one of the challenges of granolas is that their crunchy satisfaction can be on the carbohydrate-heavy sweet side. These granolas are full of flavor, crispy and crunchy textures, superfoods, and lighter on the sweetened without adding sugar by using silan.
Preheat the oven to 350°F and prepare a parchment lined baking tray for each batch of granola.
In a bowl, mix all of the ingredients for the Gold Granola, except the coconut, to combine well.
Spread the mixture into an even layer onto the prepared baking tray.
In a separate bowl, mix all of the ingredients for the Red Granola, except goji berries, to combine well.
Spread the mixture onto another parchment lined baking tray.
Bake at 350°F for 30 minutes.
Give the granola a stir on the tray and reduce the heat of the oven to °300F.
Continue baking for another 30 minutes or until the granola is golden brown and well crisped.
Remove the trays from the oven and leave to cool completely.
Stir in the coconut for the Gold Granola and the goji berries for the Red Granola.
Enjoy with your favorite milk or over yogurt with fresh fruit and a little extra drizzle of silan!
Recipe Note
Recipe Notes
There are a few protein powders that I really like and they tend to be vegan, raw food based, and unflavored like the ones made by Sun Warrior and Garden of Eden.
For baked coconut chips, I really like the type that comes baked and crisp like the ones by Dang and Bare available at most grocery stores as well as online. If you are using the coconut chips that are not the prebaked kind, add them into the initial steps above to bake along with the oats and nuts. I try to avoid the shredded sweetened kind.
