Morning Granola
A mineral-rich, insulin-smart homemade granola for calm energy and metabolic health.
I make granola because my body needs minerals, not marketing. After struggling with low potassium and magnesium—and learning how they affect insulin resistance, energy, and nervous system stability—I started prioritizing foods that truly nourish.
Granola became an easy starting point. Oats for soluble fiber. Pumpkin seeds for zinc. Almonds for magnesium. Flax and hemp for healthy fats. Simple ingredients with real purpose.
For me, making granola is Aware Trade in practice. It means knowing what I put into my body, choosing whole foods over processed shortcuts, and building health one mineral-rich bowl at a time.
Let’s make something that supports us from the inside out.
Morning Granola Recipe
A mineral-rich, insulin-smart homemade granola for calm energy and metabolic health.
Dry Ingredients
1 cup old-fashioned rolled oats (soluble fiber for liver + insulin repair)
1 cup mixed nuts
½ cup raw chopped almonds (magnesium + vitamin E)
½ cup raw chopped walnuts (omega-3 anti-inflammatory support)
¾ cup seeds
¼ cup pumpkin seeds (pepitas) (potassium + magnesium + zinc)
¼ cup sunflower seeds
2 tablespoons ground flax or chia seeds (soluble fiber for liver + insulin repair)
2 tablespoons hemp seeds (complete protein + magnesium)
½ cup unsweetened coconut flakes
½ teaspoon fine-grain sea salt (electrolyte support)
1 teaspoon ground cinnamon (improves insulin sensitivity)
Wet Ingredients
3 tablespoons extra-virgin olive oil ( anti-inflammatory + supports liver health better than saturated fats for insulin resistance)
2 tablespoons pure maple syrup (lower glycemic, manganese, zinc)
1 teaspoon vanilla extract
Add-Ins After Baking
2 tablespoons goji berries
2 tablespoons freeze-dried raspberries
Instructions
Preheat the oven to 300 °F and line a baking sheet with parchment paper.
In a large bowl, combine oats, nuts, seeds, coconut, cacao nibs, cinnamon, and salt.
In a small bowl, whisk together olive oil, maple syrup, and vanilla.
Pour the wet ingredients over the dry mix. Toss well so everything is lightly coated.
Spread evenly on a parchment-lined sheet pan.
Bake for about 20-25 minutes, stirring halfway; press down gently to form larger clusters. For extra crisp, turn off the oven and let the granola dry inside for another 10-15 minutes.
Let cool completely (at least 45 minutes). Crispiness develops as it cools.
Stir in dried fruit and extra pumpkin seeds.
Storage
Pantry: Store in an airtight Mason jar with a tight seal for up to 2 weeks.
Refrigerator: Store in an airtight Mason jar with a tight seal for 2-4 weeks. Ideal if you add dried fruit, which can reduce shelf life.
Freezer: Store in an airtight container for up to 3 months