Get In My Belly Granola

Good for Baby, Good for Mama

Get In My Belly Granola

Yields

9 cups

Key

C = cup
t = teaspoon

Ingredients

  • extra-virgin olive oil, for greasing

  • 1 C whole walnuts

  • 1 C whole pecans

  • 1 C whole almonds

  • 3 C old fashioned oats

  • 1 C pepitas

  • 1 C unsweetened coconut flakes

  • 1 C sunflower seeds

  • C extra-virgin olive oil

  • C maple syrup

  • 1 t orange zest

  • 1 t vanilla extract

  • 1 t ground cinnamon

  • 1 t kosher salt

  • ½ t ground cardamom

  • flake salt, for garnish

Directions

  1. Preheat oven to 300°F. Lightly grease two rimmed baking sheet trays with extra-virgin olive oil.

  2. Coarsely chop 1 cup of whole walnuts, 1 cup of whole pecans, and 1 cup of whole almonds. In a large mixing bowl, combine the nuts with 3 cups of old fashioned rolled oats, 1 cup of pepitas, 1 cup of unsweetened coconut flakes, and 1 cup of sunflower seeds.

  3. In a small bowl, whisk together ⅔ cup of extra-virgin olive oil, ⅔ cup of maple syrup, 1 teaspoon of orange zest, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1 teaspoon of kosher salt, and ½ teaspoon of cardamom.

  4. Using a rubber spatula, scrape the wet ingredients into the dry ingredients and stir together with a wooden spoon. On the greased baking sheets, spread the granola mixture in an even layer. Bake for 45 minutes or until the granola is toasted, stirring every 10-15 minutes and rotating the sheet trays. 

  5. Remove the granola from the oven and top with a few sprinkles of flake salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month. Eat up, Mama! 

Recipe By

Michelle Aronson
of Farmbelly

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

The Reviews Are In

2 Reviews

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Overall Rating

  • Megan

    October 30, 2021

    This is my go to granola! It’s perfectly salty and sweet, but not overwhelmingly so. I mix and match with nuts I have on hand, it’s super flexible. Prefer to cook on parchment for easier transfer after baking.
  • Kendra Aronson

    November 20, 2021

    Hi Megan! Yes, we agree—this granola recipe is so forgiving with being flexible with the nuts you have on hand! Great tip on the parchment paper, thanks for sharing :) — Kendra, Founder of Pregnant and Hungry

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