Granola is a staple in our home. We use it for our acai bowls, on top of a scoop of oat/almond/or coconut based yogurt, as our cereal in our morning bustle, or even a handful as a quick source of energy. We mix up the flavors, the seeds, what nuts we use, or even what type of flakes we use. But one thing remains the same, we want good fat, quality plant based protein, and with unrefined sweeteners. I’m certain if you stay tuned, you’ll find other granola recipes added for your liking. I just happen to adore hazelnuts and am fortunate to live where they are grown locally.
2 1/2 cups organically rolled barley flakes
1 1/4 cups unsweetened organic coconut flakes
1/2 cup organic hazelnuts, coarsely chopped
1/4 cup organic chia seeds
1/4 cup raw organic pumpkin seeds
1 tsp. cinnamon
1/4 tsp. pink Himalayan salt
1/4 cup organic brown rice syrup
1/4 cup organic maple syrup
1/4 cup coconut oil
1 tsp. vanilla extract
1/3 cup dried unsweetened cherries
1/3 cup dried blueberries
Preheat oven to 300 degrees. Combine all dry ingredients into a large bowl: barley flakes, coconut flakes, chia seeds, pumpkin seeds, hazelnuts, cinnamon, and Himalayan salt. Mix and set aside. In a small sauce pan, combine brown rice syrup, maple syrup, coconut oil, and vanilla extract. Warm until coconut oil melts. Whisk and then combine to dry mixture. Mix thoroughly to coat all ingredients well. Leave out cherries and blueberries until bake and cool is complete. Line a baking sheet with parchment, and place granola onto sheet pan and bake at 300 degrees for 15 minutes. Rotate sheet pan and bake for additional 15 minutes. Allow to cool, place back into a bowl, and add your cherries and blueberries, paying attention to breaking up any large pieces of granola (unless you like those big chunks). Discretion, this gets eaten quickly!