Hands-On Time: 5 minutes
Cooking Time: 35 – 40 minutes 250F (for manuka or raw honey) / 20 min 325F (for coconut syrup)
Serves: Makes 2 Cups
- 1 C Gluten Free quick oats
- 1 C hempseed
- ½ C shredded coconut, optional
- 1 T super-powder of choice: cinnamon, reishi, chaga powder, chlorella, lacuma, acai, etc., optional
- 1 t vanilla extract
- ½ C manuka honey, raw honey, or coconut syrup
- 1 T extra virgin olive oil or coconut oil
- 1 t apple cider vinegar
- Sprinkle of sea salt, optional
- ½ C fresh fruit
- 2 dates, pitted and chopped
- 2 T soaked and chopped nuts or seeds
- Unsweetened plant milk
- Preheat oven to 250F or 325F. Heat honey or coconut syrup and olive oil or coconut oil on low heat, stir, and take of heat as soon as it melts. Swirl and pour onto the bottom of a medium sized mixing bowl.
- Add the dry mixture to the bowl and mix well so that all the flakes are coated. Spread evenly onto a greased, large baking sheet, or cover with unbleached parchment paper and evenly spread the granola onto the pan. Lightly sprinkle with sea salt.
- Bake for 35 – 40 minutes at 250F (for honey), or for 20 minutes at 325F (for coconut syrup), set on your middle rack in your pre-heated oven. Remove from oven and let completely cool before serving. Serve a portion into a bowl with berries or chopped fruit and unsweetened almond milk. Store granola in a glass container for up to two weeks, refrigerated.
- Cool completely for the granola to harden/set. If handled before setting time the mixture will crumble.
- I chose the sweeteners above because they create a ‘clustered’ granola when cooled — if this is not desired, you could use maple syrup.