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      • September 16, 2015
      640 480 Curry Girls Kitchen


      Curry Girls Homemade Granola

      Makes 6 Cups or more (Dairy Free & Vegan options)

      Dry Ingredients

      3½ C Rolled Oats, gluten free (not quick)

      ½ C coconut flour

      ¼ C hazelnut flour, almond flour, or more coconut flour

      ¼ C coarse ground flax, 2 tbsp fresh (optional)

      ¼ C whole chia seeds, OR 2 tbsp whole, then freshly ground (optional)

      1-2 C shredded coconut

      2 TBL ground cinnamon

      Pinch of Celtic salt

      2 Cups total chopped nuts and seeds: We like to add the following…

      1 cup chopped pecans

      ¼ C hazelnuts (walnuts and cashews other options)

      ½ C sunflower seeds

      ¼ c pumpkin seeds

      Optional: ½ C hemp seeds (Pegs additional seeds she likes; Megs doesn’t add)

      granola grains

      Other nuts, seeds and dried fruit options are; cashews, walnuts, Brazil nuts, or sesame seeds; raisins, cranberries, dried blueberries, mulberries, apricots.

      **NOTE: Stir in dried fruit once granola has cooled and is ready for storage.

      Wet ingredients


      Melt on low

      3-5 heaping TBL honey (agave, brown rice syrup, coconut nectar or brown sugar)

      3-5 heaping TBL pure maple syrup

      ½ C coconut oil or butter (Vegan option~ use Earth Balance buttery sticks)

      1-2 TBL vanilla

      Method: Putting it all together.

      Mix dry ingredients together in a large bowl.

      Add melted ingredients’ and stir thoroughly.

      Place on parchment lined jellyroll pan, (a cookie sheet with sides).

      Bake at 350 degrees for 20-30 minutes, until browned. Check at 20 so not to burn. No need to turn.

      Granola will harden as it cools. Let cool completely before transferring into a large glass container with an airtight lid.

      Granola full sheet

      Keeps up to a month when stored in an air tight container.

      Makes a great breakfast or snack! Add fresh fruit and yogurt… Oh yum!


      breakfast granola best