Looking for a New Breakfast Staple? Try barre3's Favorite Granola

It can be hard to find clean and satisfying breakfast options that aren't time consuming or bland. We just found the solution with barre3's Favorite Granola. 

You can make a big batch Sunday night and snack on it all week long. Pour some almond milk and berries over it, or coconut yogurt, and you've got a nourishing and ridiculously tasty breakfast, that won't leave you feeling deprived whatsoever. 

barre3's Favorite Granola


  • 3-4 cups rolled oats (gluten-free)
  • 1⁄2 cup sunflower seeds (raw)
  • 1⁄2 cup chopped nuts (walnuts or pecans work great)
  • 1⁄4 cup sesame seeds
  • 1⁄2 cup organic virgin coconut oil
  • (gently melted)
  • 1 Tbs. carob powder (adds a sweet and malty flavor; if you can’t find it, just omit)
  • 1 tsp. cinnamon
  • 1⁄2 cup coconut sugar, brown rice syrup, or scant 1⁄2 cup raw honey
  • 1⁄2 tsp. salt
  • 1⁄2 cup unsweetened coconut (shredded)
  • 1⁄2 cup raisins
  • 1⁄2 cup dates (chopped)
  • 1⁄2 cup dried unsweetened cranberries

Preheat oven to 350° Fahrenheit.
In a large bowl, mix together the oats, sunflower seeds, nuts, and sesame seeds.

In a medium bowl, whisk together the oil, carob pow- der, cinnamon, sweetener, and salt. Add this mixture to the large bowl, and combine well.

In a lasagna pan or on two flat cookie sheets, spread the mixture evenly and bake for 15-20 minutes, until the top layer is browned. Then, flip/mix with a spatula and place back in oven for another 8-10 minutes. Remove from oven. The mixture will be moist, but will dry and harden as it cools.

Mix in dried fruit ingredients and let cool, stirring every so often to prevent clumping. Store in an airtight container.

Tip: You can place all initial ingredients in a slow cooker on low overnight and add the fruit in the morning—one of our favorite time savers!

Recipe created by Andrea Nakayama, functional nutritionist.


Bryan FlynnComment