Healthy Cinnamon Almond Flax Granola

I'm addicted to not working.
In fact, after weeks off for our wedding festivities, I asked Adam if I could be a stay at home wife. I'm sure you can imagine his response...

Prior to the big day, I decided to add on 3 more vacation days after our honeymoon just to relax and unwind, and good Lord Almighty, I am so thankful that I did!

After months of wedding planning taking up every ounce of free time, I was more than ready to get back into doing the things I love, but have neglected.

Working out.
Crafting.
Baking.

So I bet you can't guess what I did during my days off?

I totally hit up Pinterest for some inspiration, and boy did I find it!
First project? Making homemade, healthy granola. I used a few different recipes for ideas and then just totally went for it on my own.

It turned out amazing.

For the many following on Instagram who saw the final product photo and asked for my recipe, here you go! You seriously can't go wrong winging it either. Well, unless you fly off the deep end and add weird things like pickles and sardines.

Nevermind.
Who on earth would do that?

Okay, I've lost it. Time to shut my yapper and pass along the yumminess!

{ Healthy Cinnamon Almond Flax Granola }

Ingredients:

4 cups steel cut oatmeal
1/2 cup sliced almonds
5 tablespoons flax seed
3/4 cup packed brown sugar
1/2 teaspoon salt
3 tablespoons cinnamon
(I have a cinnamon addiction problem, so feel free to lessen to your taste!)
1/4 cup canola oil (can sub applesauce)
1/4 cup honey
1 teaspoon vanilla
1 cup raisins
1/2 cup golden raisins.


Directions:

1)  Preheat oven to 300 degrees.

2) Combine oats, almonds, flax seed, brown sugar, salt and cinnamon in a large bowl.

Mmm... so good and toasty!

3) Warm oil and honey in a small saucepan over the stove, stirring frequently. Add vanilla.

4) Once the mixture has liquified, poor over the dry oat ingredients. Gently still all together until blended. Don't be afraid to use your hands to help the process!

5) Spread the granola out on a cookie sheet with edges (jelly roll pans are great!). Bake for 40 minutes, stirring every 10 minutes to be sure of even toasting.

6) After you remove the granola from the oven, allow to cool and then add raisins.

7) Store granola in a sealed air-tight Tupperware. It will keep for a week at room temperature, or 3 weeks in the fridge.

.::.::.::.::.::.

I'm telling you, if you sprinkle a little granola over Greek yogurt and fresh berries, it's pure heaven.
Pure. Heaven.


Bon Appetit!