This light and crunchy granola is so simple to make and so good for you —both the chia seeds and the flax meal are rich with omega-3 fats to help your heart and improve your digestion, and just one helping of granola gives you the recommended daily amount of vitamin E, courtesy of the wheat germ. (The granola is also naturally vegan, with all the good coconut fats working for you) Maple syrup is always a go-to for my yogurt in the morning, a great way to begin and end the day.
PREP TIME: 10 MINUTES TOTAL TIME 1.5 HOURS
SERVES: 7 (CUPS)
3-1⁄2 Cups (310 g) rolled oats 1⁄2 Cup (65 g) ground flax seeds 1⁄2 Cup (60 g) wheat germ 2 Tbsp chia seeds 1 Cup (240 ml) Crown Maple Dark Color Robust Taste organic maple syrup 1⁄2 Cup (120 ml) coconut oil
MAKE THE GRANOLA:
Preheat the oven to 250°F (120°C); line a rimmed baking sheet with parchment paper.
In a medium bowl, toss together the oats, flax seeds, wheat germ, and chia seeds.
In a small saucepan, warm the maple syrup, coconut oil, and salt over medium heat until the coconut oil melts. Pour over the oat mixture and toss to combine.
Spread onto the prepared baking sheet and bake for 1 hour 30 minutes, stirring halfway through, until the granola is golden and crispy.
Let the granola cool, then store in an airtight container for up to 1 month.
TO ASSEMBLE THE BOWLS:
Place 1⁄2 cup yogurt in the bottom of a bowl and top with 1⁄4 cup granola.
Scatter 1⁄4 cup fruit & berries of your choice on top of the granola, drizzle with syrup,
and serve immediately. (This recipe has enough yogurt and fruit for 8 bowls.)