VEGAN, GLUTEN-FREE, REFINED SUGAR FREE
Oats are a clear staple in my diet - whether I'm making a warm bowl of oats for breakfast or throwing them into a blender for a homemade oat flour to bake with - the possibilities abound. And there's nothing quite like the soft crunch of a sweet granola. It amazes me every time how just a few basic ingredients can create something so deliciously crave-worthy. Throw this cluster granola into a bowl and pour some milk over it, sprinkle it on top of açaí or just enjoy it on it's own!
INGREDIENTS
(small-batch)
1/3 cup of maple syrup
3 tbl of coconut oil, melted
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp fine sea salt
1.5 cups of quick cooking oats
1/3 cup of unsweetened coconut flakes
Handful of dried unsweetened blueberries
DIRECTIONS
Pre-heat oven to 300°F.
Heat the wet ingredients + cinnamon and sea salt over low/medium heat until just warm.
Toss the oats, coconut flakes and dried blueberries in a bowl and drizzle the liquid mixture on top, mix well until everything is fully coated.
Line a baking tray with a sheet of parchment paper and press the granola mixture onto it in one even layer.
Bake for 25 minutes.
Pull the granola from the oven and carefully divide it in half -- using a bench scraper or dull knife to cut a slit right down the center of it -- creating two separate pieces (this allows the edges on the inside to crisp). Rotate the tray and return it to the oven to bake for an additional 10 minutes or until edges are golden brown and the top starts to turn golden.
