Easy, delicious, healthy, vegan, gluten-free, refined sugar-free!
2 cups raw, plain whole rolled oats ½ cup chopped raw nuts of choice ¼ cup raw seeds (I love sunflower, pumpkin, or sesame) ½ cup unsweetened diced dried fruit (dates, apricots, prunes, raisons, mulberries, and/or goji berries) 1/2 cup shredded unsweetened coconut 2 tablespoons extra virgin coconut oil ½ teaspoon pure vanilla syrup 1 large pinch fine sea salt optional: 3 tablespoons maple syrup (vegan) or raw honey (not vegan) OPTIONAL SUPERFOODS: 1/2 cup raw cacao nibs, and/or 2 tbsp dulse seaweed flakes DIRECTIONS: Preheat the oven to 300º F. Combine all ingredients EXCEPT DRIED FRUIT really well in a mixing bowl so it is evenly coated with the oil and syrup. Very important...DO NOT BAKE OATS WITH DRIED FRUIT IN IT! It will burn if you do! (add in dried fruit at the end). Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 10 minutes, until very lightly toasted. Don't over cook it to a dark brown colour or it will taste like burnt popcorn. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ºF in a food dehydrator instead.) When out of oven, mix in dried fruit. Cool before serving or storing in a glass container or jar. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. Put in a ziplock bag when travelling on the go.
Oats are gluten-free by nature but most are held in facilities that contain gluten. Check the package label if you are concerned with any gluten content.
GLO Chia Parfait:
Make chia pudding as a base. Choose from one of my chia pudding recipes below:
After you make the chia pudding, scoop 2 tbsp in a wide clear glass. You can top with homemade granola, or if you want to extra fancy, make a raw cacao smoothie and pour over chia pudding, THEN top with granola.
Here are some GLO smoothie recipes to choose from: