I’m a little bit obsessed with this granola. I’ve had it for breakfast over yogurt nearly every day for over a week now. And yesterday I made my second batch and then promptly had it for dinner. It takes quite a few ingredients and nearly a hour (maybe a little more) or your time. But, trust me, this is worth it!
Strawberry Ginger Powerhouse Granola
- 5 cups gluten-free oats
- 2 cups chopped almonds
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup sesame seeds
- 1/4 cup chia seeds
- 1/4 cup millet
- 2 teaspoons kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 cup maple syrup
- 1/4 cup buckwheat honey
- 1/4 cup agave syrup
- 2 tablespoons coconut oil
- 1 1/2 cups chopped crystallized ginger
- 1 1/2 cups dried strawberries
- 2 teaspoons vanilla extract
Preheat your oven to 350 degrees.
Combine the oats, almonds, pepitas, sesame seeds, chia seeds, millet, salt, cinnamon and ground ginger and toss together thoroughly. Add the maple syrup, honey and agave syrup stirring well after each one. Then add the coconut oil and toss again (if your coconut oil is hard, melt it in your preheating oven before adding).
Spread half of the mixture on a cookie sheet and put in the oven for 10 minutes. Then remove, shake it up a bit, and put it back in the oven for another 10 minutes or so until it is browned and crunchy.
Separately, using a large bowl, combine half (3/4 cup) of the strawberries, half (3/4 cup) of the crystallized ginger and 1 teaspoon of the vanilla extract and toss. Then add the first batch of toasted granola and mix it all together.
Repeat the toasting of the other half of the granola, the tossing of the fruit with the vanilla and the combining of all it all together with the second batch.
Makes about 12 cups.
Is that for me???