Ingredients
Scale
- 2 cups gluten free oats
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1–2 pinches sea salt
- 1/3 cup coconut flakes
- 1/3 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/3 cup dehydrated blueberries
1/4 cup sunflowers seeds, optional
Instructions
- Preheat your oven to 375F.
- On a baking sheet tray, mix together the oats and melted coconut oil. Toss the oats until all the oil has been absorbed. Drizzle all but 2 tablespoons of maple syrup on the oats. Toss to combine and spread the oats out so they are in an even layer on the sheet tray. Bake in the oven for 8 minutes.
- Remove the tray and carefully toss the oats around and spread the oats out so they are again in an even layer on the sheet tray. Place back in the oven for 8 more minutes. The oats should start to toast.
- Toss in the coconut flakes, slivered almonds, pumpkin seeds and sunflower seeds (if using). Bake for 2-3 more minutes or until everything is toasted but not burnt.
- Remove from the oven and drizzle the remaining two tablespoons of maple syrup on top of the granola, without mixing the oats around – just leave them in an even layer. Let cool for about 10 minutes.
- Add in the dehydrated blueberries and toss gently to evening combine everything. Store in an air tight container for 1-2 weeks.
- Prep Time: 5
- Cook Time: 20
- Category: breakfast
- Method: oven
- Cuisine: breakfast