Ingredients
Dry Ingredients
3 1/2 C Rolled Oats, gluten free (not quick)
1/2 C coconut flour
1/4 C hazelnut flour, almond flour, or more coconut flour
1/4 C coarse ground flax, 2 tbsp fresh (optional)
1/4 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
1/4 C hazelnuts (walnuts and cashews other options)
1/2 C sunflower seeds
1/4 c pumpkin seeds
Optional: 1/2 C hemp seeds (Pegs additional seeds she likes; Megs doesn’t add)
Other nuts, seeds and dried fruit options are; cashews, walnuts, Brazil nuts, or sesame seeds; raisins, cranberries, dried blueberries, mulberries, apricots.
Instructions
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.
Notes
**NOTE: Stir in dried fruit once granola has cooled and is ready for storage.
Keeps up to a month when stored in an air tight container.
- Prep Time: 10
- Cook Time: 40