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!
.
Ingredients
- 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
Instructions
- 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.
Maria
Yum! Trader Joe’s sells this super seed & ancient grain mix with quinoa, millet, chia, and buckwheat in it that I’ve been using to make a granola that’s very similar to this!
Denise
This sounds delicious! I don’t seem to tolerate oats very well but do you think quinoa flakes would be a good substitute?
Thanks,
Denise