Every time I make Almond Milk (I'll post the recipe as soon as I perfect it!) I use the crushed almonds to make granola. Sometimes it comes out great, other times not so much.
This time was a success! To mix it up a little, I added the ancient grain Kamut - the "Great-Grandfather of Grains" - along with oats for a richer base. This ancient grain inspired the name of the recipe and adds additional fiber, potassium, iron, thiamin, niacin, riboflavin, and other nutrients to the granola. The coconut, flax seeds, chia seeds, and sunflower seeds add healthy fats (especially omega 3s from the flax and chia), protein, and fiber to jump start your day and provide lasting satiety throughout the morning.
The forecast predicts a rainy weekend here in the DC area so the perfect time to turn on the oven and make a tasty breakfast treat. for the week ahead.
1. Preheat the oven to 275 degrees.
2. Mix oats, kamut, coconut, almonds, sunflower seeds, chia seeds, and flax seeds in a large bowl.
3. Mix maple syrup, water, and coconut oil in a small bowl.
4. Pour the wet ingredients over the dry mixture and stir to combine well.
5. Spread the mixture on two baking sheets (you can use parchment paper or Silpats to prevent sticking)
6. Bake for 45 minutes, stir, and then bake for an additional 20-30 until golden brown.
7. Let cool completely then store in an air tight container.