Goji Granola
This addictive goji granola is perfect on yogurt or smoothie bowls, like the one above. It's adapted from Lily Kunin's gorgeous book Good Clean Food. I used chopped blanched almonds instead of slices and walnuts instead of pecans because that's what I had on hand. This recipe is very versatile, so you do you!
Servings 6 cups
Ingredients
- 3 cups gluten-free rolled oats
- 1/2 cup raw sliced almonds
- 1/2 cup raw unsweetened coconut flakes
- 1/2 cup raw pecans chopped
- 3 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt or pink salt
- 1/4 cup coconut oil melted
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 cup goji berries
Instructions
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine the oats, almonds, coconut flakes, pecans, coconut sugar, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, maple syrup and vanilla. Pour the wet mixture over the oats and mix well.
- Spread out the granola mixture evenly on the baking sheet and bake for 20 to 25 minutes, or until golden brown. Halfway through, turn the pan around but do not toss the granola.
- Let the granola cool completely. Sprinkle the goji berries over it and break it into large clusters. Store the granola in an airtight container on the countertop for up to a month.