Crunchy Granola
vegan, gluten free, refined sugar free, soy free
Equipment
- 1 bowl
Ingredients
- 70 grams pecan nuts, roughly chopped
- 150 grams rolled oats (gluten free)
- 50 grams fine oats (gluten free)
- 20 grams chia seeds
- 50 grams unsweetened dried cranberries
- 20 grams coconut sugar
- 1/4 tsp pink salt
- 1/2 tsp cinnamon powder
- 60 grams coconut oil, melted
- 60 grams pure maple syrup
- 2 Tbsp coconut chips
- 2 Tbsp rose petals (optional)
Instructions
- Preheat the oven to 170°C. Line a rimmed baking sheet with parchment paper.
- Combine the almonds, oats, chia seeds, coconut sugar, salt and cinnamon in a large bowl.
- In a small bowl, mix together the coconut oil and maple syrup. Pour the wet ingredients into the dry ingredients and mix until well combined.
- Spread the granola on the prepared baking sheet. Bake for 20 minutes.
- Turn off the oven and remove the baking sheet. Flip the granola with a spatula and put the sheet back in the still-hot oven for 10 minutes to dry out.
- Let cool completely. Transfer an airtight container and store in a cool, dry place for up to 8 weeks.