Adaptogen + Mushroom Granola

One of my go-to's for a quick, easy breakfast before hitting the road to commute to my workspace is yogurt with granola + berries. I found myself going through a good amount of store-bought granola that I decided to start making my own. From a recipe found in a great cookbook called "The First Mess" by Laura Wright, I borrowed her recipe but also added mushroom + adaptogen powders for some extra benefits!



5 cups rolled oats (not quick-cooking oats)

1/2 cup pure maple syrup 

1/2 cup coconut palm sugar

2/3 cup liquid virgin coconut oil

1 tablespoon pure vanilla extract

2 teaspoons ground cinnamon 

3/4 teaspoon fine sea salt

1 cup raw almonds

1 cup raw sunflower seeds

1 cup raw pumpkin seeds

1/4 cup ground flaxseed

1 teaspoon Lion's Mane Powder

1 teaspoon Reishi Powder 

1 teaspoon Ashwagandha Powder 


1. Preheat the oven to 350 degrees. Line a half-sheet baking pan with parchment paper

2. Spread the oats on the baking sheet + slide into the oven to toast for about 15 minutes or until fragrant. Remove from the oven and allow to cool.

3. Lower the oven temperature to 325 degrees. 

4. In a large bowl, mix together the maple syrup, sugar, vanilla extract, coconut oil, cinnamon and sea salt. To the maple mixture, add the toasted oats, almonds, sunflower seeds, pumpkin seeds 

5. Dump the granola mix onto your baking sheet. Spread it out into the corners of the pan. Then, press down on the granola to really compact it together on the baking sheet, almost as if you were making granola bars. 

6. Once you have the granola evenly pressed and compacted, slide the baking sheet into the oven. Bake the granola for 40 minutes, rotating the baking sheet halfway through. The granola should be golden brown and firm to the touch. Let the granola cool completely before extracting it from the baking sheet in chunks and breaking it up.

7. The granola will keep in a sealed container for up to 2 weeks :)

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