Per request via Instagram.
Made with gluten-free oats, nuts and seeds, coconut, dried fruit, and wellbeing-supportive, adaptogenic herbs.
Tropical Fruit Granola
- 3 cups gluten-free rolled oats
- 1.5 cups chopped raw walnut pieces
- 1 cup shelled raw sunflower seeds
- 1 cup unsweetened dried pineapple, chopped into small rough bits
- 1 cup unsweetened dried mango, chopped into small rough bits
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon vanilla extract
- 5 tablespoons natural liquid sweetener such as maple syrup or honey
- 3/4 cup coconut oil, melted gently
- 1 tablespoon powdered Ashwagandha, I like this one (optional)
- Gomasio seasoning/Japanese Sesame Salt (sesame seeds and roasted salt, also optional)
- 1/3 cup dried shredded coconut would also be good but I didn’t have any (optional)
Preheat the oven to 250º and set aside a baking sheet. In a large bowl combine the oats, walnuts, sunflower seeds, cinnamon, ginger powder, and Ashwagandha (if using) and stir thoroughly. Add liquid sweetener and vanilla extract to the bowl and stir again. Add melted coconut oil to the bowl and stir again until all dry ingredients are coated evenly. Pour mixture onto a baking sheet and spread with a spoon until evenly distributed. Bake at 250º for around an hour, stirring every 20 minutes to prevent burning. Once the granola is finished but still in the baking sheet, add dried fruit and even sprinkling of Japanese sesame salt (if using) while granola is still hot and stir around once more to combine. Allow the granola to cool completely on the cookie sheet before transferring it into jars or storage containers. Feel free to store it on the counter at room temperature if you plan to eat it quickly, or in the fridge for 2 weeks.
I make granola often because it’s cheaper than store bought, I can control the amount of sugar in it, and it’s nourishing, light and easy to pack on a hike.
What kind of granola would you like to see next? Peanut Butter and Popped Sorghum? Pistachio Ginger?
All the best, Bette