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Recipe by Sarah Lasry

Granola Bowl

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Granola Bowl
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Prepare this granola on a Sunday and have your breakfast sorted for the rest of the week.

Ingredients

Main ingredients

  • 2 and 1/2 cups quick oats (gluten-free if needed)

  • 1/2 cup shredded coconut

  • 1 cup sliced almonds

  • 1/2 cup pepita seeds

  • 1/2 cup hemp seeds

  • 1 cup chopped dates

  • 1/2 cup golden or black raisins

  • 1/2 cup chia seeds

  • 3 tablespoons vegetable or melted coconut oil

  • 1 cup pure clover honey (or 1/2 cup honey and 1/2 cup pure maple syrup)

  • 1/4 cup finely chopped candied ginger

Directions

Prepare the Granola Bowl

1.

Preheat oven to 350 degrees Fahrenheit. On a baking sheet, spread out oats, coconut, and almonds. Mix with your hands and then flatten out evenly. Bake for about eight minutes, until toasted.

2.

Add seeds, dates, and raisins and bake for another three minutes. Remove and let cool for five minutes.

3.

In a small bowl, combine honey and oil. Pour over granola mixture and mix well. (You might want to wear gloves that have been sprayed with cooking oil while mixing.)

4.

Flatten mixture out again onto tray and bake for another five to eight minutes. Remove and let cool completely. Add candied ginger.

5.

Serve granola with fresh fruit, Greek yogurt or cottage cheese, peanut butter powder (PB2), chia, and hemp seeds.

Notes:

Prepared granola will keep for up to four weeks in a sealed container. All seeds can be stored for up to four months in a sealed bag in the refrigerator.

Recipe tags

breakfast breakfast food dried fruit granola healthy make ahead Sarah Lasry
Granola Bowl

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