Springtime Granola
Ingredients
- 2 cups old fashioned rolled oats
- 1/3 cup coconut oil or neutral oil
- 1/3 cup coconut sugar or light brown sugar adjust sweetness to your liking
- 1/4 cup honey or maple syrup adjust sweetness to your liking
- 1 cup cashews and almonds, roughly chopped
- 1 tsp ground cinnamon feel free to add more to your liking
- 1/4 teaspoon salt
- 1/3 cup pumpkin seeds or sunflower seeds
- 28 grams Freeze Dried Strawberry Slices
- 1/2 cup Freeze Dried Raspberries feel free to add more to your liking
- 1/4 cup Goji Berries feel free to add more to your liking
- 1/3 cup coconut shreds feel free to add more to your liking
Instructions
- Preheat oven 300 F
- Heat the honey, coconut sugar and coconut oil until melted and incorporated
- In a large bowl, mix together the oats, nuts and seeds.
- Pour the liquid mixture into the oat mixture and mix everything together really well. Transfer the mixture to a baking sheet lined with parchment paper. Spread the mixture evenly. Optional: I like to sprinkle a little bit of coconut sugar over the oat mixture.
- Place the pan in the oven on the middle rack and bake for about 15 minutes. Check on the granola and stir to encourage even baking throughout. PLace back in the oven and bake for another 10 minutes.
- Remove pan from the oven and add the shredded coconut sugar to the granola and gently stir. Place pan back in the oven and bake for another 5 to 8 minutes or until the granola is beautifully golden and toasted.
- Allow the granola to cool for about 30 minutes to 1 hour.
- Stir in the freeze-dried strawberries, freeze-dried raspberries, and goji berries. Store the granola in an airtight container at room temperature for about 2-3 weeks.
Notes
Other add-ons
- Hemp seeds
- chia seeds
- Quinoa
- Pecans
- Walnuts
- Freeze-dried oranges or lemon