This granola was specifically created for Christina's Bachelorette Brunch. We love granola, so what's a better excuse to create a new yummy recipe for our morning yogurt bowls? Literally no better reason - so this granola is dedicated to Christina (Although I forgot she was allergic to nuts, that was not thoughtful oooops!)
Love you sis!
Ingredients:
Dry:
3 cups gluten free rolled oats (we like sprouted by One Degree)
1 cup unsweetened shredded coconut
2 tablespoons hemp seeds
2 tablespoons chia seeds
1/4 cup dried cranberries
1/2 cup pecans, chopped
1 tablespoon ground flax
1 tablespoon cinnamon
Wet:
1/3 cup coconut oil, melted
1/3 cup honey (we like to use local)
Directions:
Pre heat oven to 325 F and line a baking sheet with parchment paper.
In a large bowl, combine all dry ingredients. Stir in wet ingredients, making sure you coat the dry ingredients well.
Transfer to your lined baking sheet and bake 25-30 minutes (depends on how crispy you like it). Remove from the oven and let the mixture sit 45-60 minutes, until completely cooled. Crack and crumble into an airtight container or mason jar.
Now lets celebrate Christina and enjoy this yummy granola!
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