Happy Friday, Friends! The weekends lately for me have meant one thing…SPIN class.
Russ and I have been on a spin class craze. Since I developed a slight bulging disc in my back–I have had to back off my running. Cutting back on running, of course, is so very sad for me…but when one door closes a new one opens, right? Spin class is inside “my new door”. I actually really love the 45 minutes of blasting music and the motivation from the instructor to give it your all. It’s quick and intense but fun for me. 🙂
Anyway…how does this all fit in with super seed granola?? Russ and I tend to go for a smoothie bowl post work-out. The smoothie bowl we order has this ridiculous vanilla maple super seed granola that adds a little crunch, a nice dose of fiber and minerals to our post work-out fuel. Here’s my version…yummmmmmmmm.As always…I love trying to make recipes from foods I purchase outside of my kitchen. And….I have been on a mission to create a delicious share-worthy version of this super seed granola topping. And…good news…this recipe is pretty darn near close.
I love this granola on top of Green Valley lactose free kefir/yogurt or sprinkled on top of my morning oats. It also adds a little crunch, fiber and added nutrition on top of your favorite smoothie bowl.
Here’s my recipe…if you want to give it a whirl!
- Serving size: 1/2 cup
- 2 cups old fashioned oats
- 1 cup millet (uncooked)
- 1 cup pepitas (hulled pumpkin seeds)
- 1/4 cup sunflower seeds
- 1/3 cup maple syrup
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup shredded unsweetened coconut
- Preheat oven to 300 degrees F.
- Line cookie sheet with parchment paper.
- In medium bowl, mix oats, millet, pepitas, sunflower seeds, maple syrup, coconut oil, vanilla and coconut to blend.
- Place mixture in even layer on cookie sheet.
- Bake for 30 minutes.
- Let cool. With spatula, add to air-tight container. We use a mason jar.
- Store in airtight container for up to 7 days.