|5 min||25 min||10|
|1 1/2 cup||Rolled oats- Gluten Free|
|3/4 cup||Almonds, toasted|
|2 tbsp||Coconut sugar (can also use organic brown sugar)|
|1 pinch||Sea Salt|
|52 gm||Coconut oil (melted)|
|1/4 cup||Maple syrup|
|1/2 cup||Coconut flakes, unsweetened (large flakes)|
|34 gm||Freeze dried strawberries|
Preheat oven to 340 degrees F (171 C) .
Add oats, nuts, coconut sugar, and salt to a large mixing bowl - stir to combine.
To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
Immediately pour over the dry ingredients and stir to combine until all oats and nuts are thoroughly coated. Arrange on a bare large baking sheet and spread into an even layer.
Bake for 20 minutes. Then remove from oven, add coconut, and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-8 minutes more. Watch carefully as to not burn, especially the coconut. You'll know it's done when the granola is deep golden brown and very fragrant.
Let cool completely before adding the strawberries. Toss to combine. Enjoy as a plain snack, or top with bananas and dairy-free milk!
Store leftovers in a sealed bag or container at room temperature for 2-3 weeks, or in the freezer for up to 1 month or longer.