This recipe is packed with flavour and makes a perfect addition to your morning yogurt or smoothie bowls!
Course:
Breakfast
Servings: 8 servings
Author: Caitlin Iles
-
1
cup
rolled oats
-
1
cup
nuts
chopped (pecans, walnuts, and/or almonds)
-
1/2
cup
mixed seeds—hemp
sunflower, pumpkin
-
1/2
cup
large coconut flakes
-
1
tbsp.
cinnamon
-
½
tsp.
allspice
-
½
tsp.
nutmeg
-
½
cup
candied ginger
chopped
-
2-4
tbsp.
maple syrup
-
2
tbsp.
coconut oil
-
1
tsp.
vanilla
-
pinch
of sea salt
-
Preheat oven to 350F.
-
Line a large baking sheet with parchment paper and set aside.
-
In a large mixing bowl combine all ingredients by hand. It will be a little messy, but that’s ok! The heat from your hands will melt the coconut oil to ensure it coats all ingredients.
-
Once combined place on baking sheet and put into oven for 10 minutes until granola starts to turn golden brown.
-
Remove from oven, stir mixture, and replace for another 10-15 minutes until desired crispiness is achieved. The granola will continue to crisp once it cools.
-
Remove from oven and allow to cool fully before storing in an airtight mason jar.