|20 min||15 min||8|
|2 cup||Rolled oats- Gluten Free|
|3/4 cup||Oat flour (pulse rolled oats in a food processor)|
|2/3 cup||Maple syrup, pure|
|3 tbsp||Coconut oil (melted)|
|2 tbsp hulled||Hemp seeds, shelled|
|1 tsp||Chia seeds|
|1 tsp||Vanilla extract, pure|
|1 pinch||Sea salt, fine|
|1 cup||Yoso Plain Unsweetened Coconut Yogurt (or almond milk yogurt)|
|1 cup||Blueberries (topping)|
|1 cup||Raspberries (topping)|
|1 cup slices||Strawberries (topping)|
|1/2 cup slices||Peach (topping)|
|1/2 cup||Red grape (halved, topping )|
|1/2 cup||Kiwi fruit (sliced, topping )|
|1/2 cup slices||Banana (s) (topping)|
Preheat oven to 350F
Line the bottom of a 9" diameter springform pan with a piece of parchment paper or grease it to prevent the granola base from sticking.
Combine all granola mixture ingredients in a large bowl. Stir well and then press firmly into the bottom of the pan in an even layer.
Bake the granola base for 15 minutes. Remove from the oven and let cool completely. You can place it in the fridge to speed up the cooling time.
Prepare your toppings by slicing the fruit you selected.
Spread the yogurt on the granola base, leaving about 2cm around the edge.
Decorate with fruit and any of your favorite toppings.
Sprinkle the top with shredded or large coconut flakes.