Tuesday, March 3, 2015
I already have a granola recipe posted on here that's delicious - but this one is different. It makes those delicious clusters and tastes so light and perfectly crunchy. I just can't get enough - and I'm pretty sure you have most of the ingredients on hand, so get cooking!
This is a perfect breakfast (think 1/3 cup atop a homemade acai bowl) or afternoon snack with Greek yogurt or by the handful, let's be real here. However you do it, you'll love it!
Mission granola with crunchy clusters: Accomplished
1 cup chopped nuts of choice (I like a mix of almonds and cashews or pecans)
1 cup oats (gluten free, optional)
1/2 cup quinoa flakes
3/4 cup almond meal (or oat flour)
Pinch of salt
1 cup seeds (I like a mix of pumpkin and sunflower)
2 Tbsp ground flax
1 Tbsp sesame seeds
1 tsp cinnamon
1/3 cup coconut oil, melted
1/3 cup maple syrup
1 Tbsp vanilla
3/4 cup dried fruit (I use a mix of mulberries, cherries and cranberries)
Preheat oven to 275.
Melt coconut oil. Set aside.
In a large bowl, combine chopped nuts, oats, quinoa flakes, almond meal, salt, flax, seeds, and cinnamon. Stir.
Add the oil, maple syrup, and vanilla. Stir well.
Pour granola into a rimmed baking pan . Bake for about 40- 45 minutes, until toasted and crunchy. Do not stir while baking. Remove from oven, and do not stir until fully cooked (to encourage clumps to stick around).
Once cooled, add dried fruit and place granola is Tupperware. I keep half in the freezer and it will hold for months.