Ingredients
- 3 cups gluten-free rolled oats
- *1 cup organic coconut chips
- ½ cup raisins / dried cranberries
- ¾ cups sliced, raw almonds
- ¾ cups pumpkin seeds
- *¾ cups Yemen Sidr honey
- *½ cup organic coconut sugar
- 1/3 cup of water
- 6 tbsp coconut oil
- *2 tbsp organic chia seeds
- 1 tsp cinnamon powder
- *½ tsp ginger powder
- ¼ tsp nutmeg powder
- 2 tsp vanilla essence
- ½ tsp celtic salt
Methods
- Preheat oven to 130°
- Cover a medium sized baking sheet with parchment paper.
- Mix the oats, coconut chips, raisin / dried cranberries, almonds, pumpkin seeds, chia seeds, cinnamon powder, ginger powder, ground nutmeg together in a bowl.
- Place the coconut sugar in a sauce pan with water on stove top over medium heat. Cook until sugar is dissolved and begins to bubble. Take off heat. Let cool. Combine the dissolved sugar, coconut oil and honey in a small bowl. (Melt the coconut oil over medium heat if it is in solid form).
- Stir in vanilla essence and salt.
- Pour the liquids over the dry mixture and stir together.
- Spread the mixture onto the parchment paper covered pan and bake for 75 minutes or until very slightly browned.
- After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.
