My favorite kind of granola is a crunchy, light as a feather cluster that pops in my mouth with the perfect balance of nutty and sweet. The real trick to achieve this consistency is the use of instant oats. They tend to stick together better. For an added crispness I include arrowroot flour. The result is more like a granola bar broken into pieces.
Lately , rather than yogurt, I’ve been accompanying my granola with fresh thick coconut milk from Organic Avenue, or my favorite Almond milk. Once out of the oven, be sure to let your granola cool so that it crisps.
- 3 cup instant oatmeal
- Seasonal fresh fruit as an accompaniment
- 1 cup mixed dried fruit (figs, dates, unsweetened dried cherries)
- 0.5 cup natural candied ginger, rough chopped (optional)
- 1 tsp sea salt
- 1 tsp cardamom
- 1 tsp cinnamon
- 1 tsp ground ginger
- 0.33 cup coconut oil
- 3 Tbsp maple syrup
- 3 Tbsp rice syrup
- 1 Tbsp cacao nib
- 0.25 cup sesame seed
- 0.25 cup cashew
- 0.25 cup walnut
- 0.25 cup almond
- 2 Tbsp sunflower seeds
- 0.25 cup arrowroot flour
- 1 bunch mint (for garnish)
- Preheat oven to 375 degrees Fahrenheit.
- In a small saucepan melt 1/3 cup coconut oil.
- In a large bowl mix rice syrup, maple syrup and coconut oil. Add ground(or grated) ginger, cinnamon, cardamom and sea salt.
- Mix in oats, chopped nuts, seeds and cacao nibs.
- Add arrowroot flour to cover and spread onto parchment covered cookie sheet.
- Bake 20 minutes and rotate adding dried fruits and candied ginger (optional).
- Bake 5-10 more minutes until golden.
- Let cool. Transfer to a medium bowl for storage. Serve with almond milk and fresh seasonal fruit.
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