Power-Packed Granola with Currants and Chia Seeds
Part of my regular Sunday ritual is to make this granola and pop it into the oven first thing in the morning. I sit down with a cup of tea, watch the news, and take in the mouthwatering aroma that’s reminiscent of oatmeal cookies. The timer dings, I salivate like I’m in a Pavlovian experiment, and then I enjoy a nice, warm bowl of granola. Store-bought granola is often loaded with sugar, but this recipe uses low-glycemic sweeteners and is high in protein. If you’re a cereal lover, you can feel good about starting your day with this power-packed granola.
Ingredients
- 4 cups certified gluten-free rolled oats
- 3 tablespoons chia seeds I recommend Qia—a blend of chia, buckwheat, and hemp seeds
- ¼ cup coconut palm sugar
- ¼ cup agave nectar
- ¼ cup coconut oil
- 2 tablespoons almond butter
- ½ cup dried currants
OPTIONAL ADDITIONS
- ½ cup chopped pecans
- ½ cup shelled pumpkin seeds pepitas
- ¾ cup unsweetened coconut flakes
- ½ cup raisins
- ½ cup dried cherries
Instructions
- Preheat the oven to 300 degrees F and line a baking pan with parchment paper.
- In a large bowl, combine the oats, chia seeds, sugar, agave, oil, and almond butter and mix thoroughly.
- Spread the mixture evenly on the pan.
- Bake for 40 minutes, stirring after 20 minutes.
- Allow the granola to cool completely before stirring in the currants and transferring to an airtight container.