Ingredients:
2 cups gluten-free rolled oats
¼ cup coconut oil
¼ cup maple syrup or honey
1 tsp vanilla extract
2 tsp cinnamon
¼ tsp sea salt
¼ cup unsweetened coconut milk
3 Tbsp pecans, chopped
6 Medjool dates, pitted and chopped
¼ cup flaxseed
2 Tbsp chia seeds
2 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
¾ cup dried cranberries
3 Tbsp raisins
¼ cup dried mulberries
Directions:
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
In a large saucepan, on medium heat, add the coconut oil, maple syrup or honey, vanilla extract, cinnamon and sea salt. Stir for 2 minutes.
Next, add the unsweetened coconut milk, pecans, dates, and seeds.
Spread the rolled oats evenly onto a baking sheet and pour the mixture from the saucepan over top of the oats.
Bake for 30 minutes.
Move the granola from baking sheet into a bowl and stir in the dried fruit.
Serve with almond milk when cooled or store for up to 1 week in a container.
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