Ingredients:
5 cups gluten free sprouted oats
1/3 cup maple syrup
1/3 cup coconut sugar
4 teaspoons pure vanilla extra
1/2 teaspoon sea salt
1/2 cup organic peanut butter
1 cup sprouted pumpkin seeds
1 cup dried unsulphured fruit of your choice (I used goji berries)
Preheat oven to 325. Line your baking sheet with parchment paper. In a large bowl, whisk the maple syrup, peanut butter, coconut sugar, vanilla and salt. Fold in the oats, seeds and dried fruit. Transfer the oat mixture to the lined baking sheet and spread across in an even layer. Using a stiff metal spatula, compress the oat mixture until very compact. Bake until lightly browned, 30-35 minutes, rotating the pan once halfway through baking. Remove the granola from the oven, spoon into a bowl, and stir in the dried fruit. Allow the mixture to cool before breaking the granola into pieces. Store the granola in a glass jar on the counter for up to one month.
This cashew yogurt I found at Trader Joe’s for under $5! If you can tolerate dairy I would also recommend whole fat plain Greek yogurt. To add more protein I have been mixing collagen into my yogurt and topping it with the above peanut butter granola and blueberries. It’s also delicious on top of my warm morning oat meal!
