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Spring Has Sprung with This Nutty Granola

Posted on April 05 2017

Lavender Coconut Granola *Grain Free. Vegan. Gluten Free.

Best Healthy Hiking Recipes

Spring means; “to rise, leap, move, or act suddenly and swiftly, as by a sudden dart or thrust forward
or outward, or being suddenly released from a coiled or constrained position.”  It’s wonder why everyone wants to take action and get outside during this time of year. It’s embedded in our souls and in nature. The animals all start to come out, the birds chirp early with the rising sun, the weather is warm with a crisp chill of the wind, flowers are blooming left and right, and as the fruits start to get riper, our pallet starts to change. Growth and action is all around us, how can we sit still?

I want to share a little history on where Spring got its name. It was once called Lent in Old English. Starting in the 14th century, the time of Lent was called “springing time”- a reference to plants “springing” from the ground. The seeds were planted in winter, they were watered and nourished. Now it’s the time for them to grow, to spring from the ground. I don’t know about you, but I feel this change quite dramatically. I want to constantly go and find new growth to learn about, hike, surf, explore, and oh boy, the road trips! I seriously can’t sit still. One of my favorite things to eat around this time of the year in the mornings is cereal or granola. Since most cereal has no actual nutrient value and most granolas that are grain and gluten free are priced to really dent my bank account, I decided to finally create my own and buy the nuts in bulk. In the end saving me money, time, and putting my own love into the food! I played around with some different styles influenced by a detox book of mine and finally put together a flavor that made me feel like I was eating Spring with every bite.

The granola includes the nutty flavors from pecans and toasted sunflower seeds; the crunchiness from shredded coconut, the flower essence from lavender flowers, and the sweetness from maple syrup. The maple also provides essential minerals like iron, calcium, zinc, manganese, and potassium, along with the distinct maple flavor. Who doesn’t love that! There is also the blend of cinnamon, ginger, the nuttiness from the maca, and the tint of vanilla.

Once you try this granola, I’m sure it will become a staple in your pantry as it has become in mine. It’s perfect to take on trips and to pack in your bag for a long day hike. The nutritional value of the nuts and seeds keep you full and satisfied, giving you energy for with the ease of digestion from sticking to one food group. Enough rambling now. It’s time to deliver this recipe! I hope you enjoy and have a wonderful adventure filled spring. Mahalo!


Lavender Coconut Granola

2 cups pecans

2 cups shredded coconut

1 cup sunflower seeds

4 tablespoons (more if you want it sweeter) maple syrup

3 tablespoons of melted coconut oil

3-4 teaspoons of dried loose lavender flowers (local tea spots or sprouts should have them)

4 teaspoons cinnamon

2 teaspoons ginger

1 tablespoon chia seeds

½ tablespoon of maca powder

1/2 teaspoon Himalayan pink salt

2 teaspoons vanilla

  • Preheat oven to 250-degree F (low temp helps keep delicate oils intact and prevent formation of harmful carcinogens).
  • Place the pecans in a food processor with S blade and pulse until chopped, then pour into a bowl.
  • In the bowl, add the rest of ingredients and start to mix. I suggest mixing with your hands instead of a spoon, and if you have kids, let them join! It’s super fun for everyone and adds more love.
  • After you either lick your hands clean or wash them, grab a sheet pan and line it with parchment paper.
  • Add the mixture onto the pan and press thin into a uniform layer.
  • Place pan in the oven and rotate it after 15 mins and then let it cook for another 15 mins
  • The granola should be lightly toasted and golden in color. Let it cool then start to break it apart and put it into air-tight containers. I used mason jars.
  • I suggest storing one of the jars out of the fridge in a cupboard for up to 3-4 days and the leftovers in the fridge for 1-2 weeks
  • Pour some into a bowl with the milk of your choice. Top it with golden raisins or fruit. It can be eaten right from the jar or put on yogurt. Get creative!
  • Best Healthy Granola Recipe for Hiking


    Chelsea Shapouri is a plant-based chef, yogi, and Best Healthy Chefmassage therapist based in Southern California. Her journey to health all started in the early 2000’s when she had to start eating gluten-free. Being a graduate of Le Cordon Bleu in Pastry and Baking, this broadened her world and knowledge in food. She then began to teach herself nutrition and ways of eating from holistic health books to Ayurveda encyclopedias to detox diets and grain-free living. The craving for knowledge kept growing. A few years later, she took a dance healing arts yoga training called “Danyasa” in Costa Rica. Learning the body in all ways and the connection it has to the mind and soul became a constant exploration, a passion that she wanted to share with everyone around her. Inspiration was overflowing so she began to write about self-growth and the connection of the mind, body, and spirit. She slowly started to teach the beauty of moving meditations and then through the passageways of connection, massage therapy was introduced to her. Chelsea is now certified 500 hours+ in massage therapy and is starting the development of growing her own wellness retreats. She wants to share with the world the beauty of wellness in dance, yoga, nature, touch, nutrition, and her own self-growing thoughts/words of inspiration. The Grains of Life was then created. She currently lives in Ventura, CA, teaching private yoga classes, doing massage therapy, baking up storms, and exploring with her pups in the open trails. She is on Facebook, Instagram,, and can be reached by email Make sure to watch her project of growing a more conscious way of living evolve.


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