Hi, Meg here – taking over the blog to bring you another amazingly delicious recipe!
There are some people who can’t keep ice cream in the freezer without taking down the whole carton at once. Some people can’t keep potato chips in the pantry. I don’t fall into either category – but I do have my weakness: granola. I’m obsessed, it’s been one of my favorite foods since I was a kid. Luckily, there are plenty of much healthier granola options on the market these days, but it’s so much more fun to make your own! My granola is a mix between the Purely Elizabeth brand (omg I can’t stop) and a recipe I found on one of my favorite blogs, Rusted Root. It’s full of nutrient dense ingredients, healthy fat, and is refined sugar free. When you make it, keep in mind that aside from burning it, this is pretty hard to mess up – the ingredients can be easily adjusted or modified to your personal taste.
Oh, and also? I’ve been on a strawberry milk kick recently. I know – I’m literally 6 years old. But Pressed Juice has been pushing theirs and its relish and Moon Juice has an amazing one mixed with colloidal silver but at $10 a pop I figured I’m better off making my own (and it’s so easy – promise).
I think you know where I’m going with this – I think you should eat them together, as cereal. Strawberries are just coming into season (allllmost) and this combo has been making me a very happy girl lately. Try it and tell me what you think!
1 cup almonds
1.5ish cup strawberries (like, a normal sized box full), hulled
pinch of pink salt
1/2 tsp vanilla extract or my fave – vanilla bean powder
1 tbsp maple syrup/raw honey (or to taste)
+ a cheesecloth or nut milk bag (amazon and Whole Foods carry them for a few bucks)
Soak the almonds in water, overnight if possible – you want them soft!
Once almonds are soaked, you’re going to throw everything else in a high-speed blender until it’s as smooth as you can get it.
Strain the liquid through the cheesecloth or bag, squeeze out the extra liquid, and store in an airtight container!
Fresh almond milk actually goes bad somewhat quickly (3 days or so), a squeeze of fresh lemon will help preserve it a day or two longer.
The Best GR Strawberry Granola Ever
1 c gluten free oats
1 c mixed nuts
1/3 c dried strawberries, sulfate free and no sugar added
1/4 cup puffed millet or quinoa
1/8 c pumpkin or sunflower seeds
1/8 c flax seeds
1/8 c unsweetened shredded coconut
1/4 cup pure maple syrup
3-4 tbsp coconut oil, melted
1 tsp vanilla extract
2 tsp cinnamon
big pinch pink salt
1. Preheat the oven to 300 F and line a sheet with parchment paper
2. Put the oats and nuts in a blender and give it a few pulses – don’t blend well, just enough that some of it breaks down (this will give you those yummy clumps of granola!)
3. Remove partially ground oats and nuts from blender, add the dry ingredients to a big bowl – adjust ingredients as needed – and then add liquid ingredients (coconut oil, maple syrup, and vanilla)
4. Spread evenly across a parchment lined baking sheet and bake about 20 minutes, or until it starts to turn golden. (Give it a stir about halfway through)
5. Remove and let sit for about 10 minutes to let those clumpy bits form.
Boom – granola. Eat it in your strawberry milk, obviously. Or by the handful. Or however. If you don’t eat it all at once, store it in an airtight mason jar.