the perfect plant based + gluten free topper for yogurt parfaits, oatmeal, smoothie bowls + more!
makes approx 5 cups
what you need
- 3 cups large flake oats
- 1 ½ cup raw nuts + seeds ( i used silvered almonds, brazil nuts + pumpkin seeds)
- 1 tsp pink sea salt
- ½ ground cinnamon
- ½ coconut flakes
- ½ cup melted coconut oil
- ½ cup maple syrup
- 1 tsp vanilla extract
- ⅔ cup dried fruit (i used dried tart cherries
what you do
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine oats, nuts, seeds, salt cinnamon, coconut flakes
- Pour in the coconut oil, maple syrup and vanilla. Mix well until everything is coated
- Transfer mixture to a parchment lined baking sheet. Use a large spoon to evenly spread out
- Bake until lightly golden, about 22-23 minutes, stirring half way through. Do not over bake! The granola will crisp up as it cools
- Let granola cool for 15-20 minutes, then mix in dried fruit
- Store in an airtight container at room temperature for 1-2 week
- enjoy!
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