On cool fall mornings, I find myself fiending for warm toasty granola. The sweet, nutty smell that fills my apartment when it’s baking invigorates me to get my ass out of bed. Sure I can buy granola; small batch artisanal granolas are an achilles heel of mine. But, making my own saves me money for my post fashion week wardrobe cravings, and allows me to customize the ingredients used.

You don’t have to be Martha Stewart to make your own granola. If you can you preheat an oven, and put things in a food processor or bowl and stir them, you’re pretty golden. Not to mention, most granolas are variations on the same simple formula: Grains and/or Nuts + Liquid Sweetener + Oil + Salt = Granola

But, feel free to get creative. Optional ingredients include seeds, spices, dried fruit, chocolate, and coconut to name a few.

 FYI: Raw nuts are preferable. Not only are they generally less salty, you can also mix them into your granola mixture and bake normally. Whereas, if you have nuts that are already roasted, you will need to wait until after baking to add them or else they might get too dark.

My Grain-free Protein Packed Superfood Fall Granola majorly limits the massive amounts of added sugars that are usually found in store-bought granola and is chock full of antioxidants, fiber, and omega 3’s. It’s legit autumn in a bowl.

The reason I skipped grains is because a) the combo of protein from nuts and fiber from fruit is perfect for fullness, no grains necessary b) it’s gluten-free for those who have celiac or gluten intolerance c) nuts versus grains give granola an awesome texture. Trust me, you’ll be obsessed.

What You Need:

Food:

1/2 cup Raw almonds

½ cup Raw cashews

1 cup Raw pepitas (same as pumpkin seeds)

1 cup Raw pecans

1 cup Raw Walnuts

3 Tbsp Coconut Oil, melted

¼  cup Organic Raw Agave, melted

1 Tbsp Vanilla extract

2 Tbsp Flax meal

2 Tbsp Chia seeds

2 tsp Ground cinnamon

½ cup Dried Goji berries

½ cup Dried Mulberries

½ tsp Sea salt

½ cup Sliced almonds

 Equipment:

Measuring cups

Food processor

Oven

What To Do:

1. Preheat oven to 300 degrees Fahrenheit.
2. Grease a baking sheet with coconut oil.
3. Place all nuts (except the chopped almonds) and pepitas in a bowl, and soak them in water for 1 hour.
4. Drain and pat the nuts and pepitas dry.
5. Combine the oil, agave, vanilla extract, flax meal, chia, cinnamon, and sea salt in a food processor.
6. Pulse for 30 to 60 seconds until mixture has a granola-like consistency.
7. Pour mixture into a bowl and mix in sliced almonds.
8. Spread the granola mixture evenly onto the prepared baking sheet.
9. Bake for 10 minutes. Use a spoon to stir the granola, then bake for another 10 minutes. Add dried fruit (goji berries and mulberries).
10. Continue to bake for 5-minute intervals until your granola is crunchy and golden, and smells amazeballs. (I baked mine for a total of about 25 minutes)
11. After the granola cools and hardens, serve or store for later!

Tip: Mason jars are great for storing because you can show off your granola’s beauteousness.

Photo credit: Kristina Bant Jenkins Photography

Read the original on: Taste The Style