Ingredients
- 1 c almond butter
- 1 c maple syrup
- 1 c coconut oil
- 5 1/2 c oatmeal
- 1 c oat flour
- 1 c pecans or walnuts
- 1 c unsweetened coconut
- 1 c Crispy Rice (we use Nature's Path)
- 3 tsp cinnamon
- 3 tsp vanilla extract
- 1 tsp ground ginger
- 2 tsp Kosher salt
- 2 oz freeze dried strawberries or more to taste
- 1 c bittersweet chocolate chips optional
Servings: cups
Instructions
- Preheat oven to 300 degrees.
- In small pan, melt coconut oil with almond butter, vanilla and maple syrup.
- In a large bowl, combine oatmeal, oat flour, pecans, coconut, rice cereal, ginger and salt.
- Pour the liquid ingredients over the dry ingredients and combine well.
- Spread on cookie sheet so all pieces have room.
- Bake for about 20 minutes.
- Stir granola before baking for an additional 15-20 minutes.
- Stir every 5 minutes or so to keep from burning.
- Remove from oven; add strawberries and chocolate chips if using.
- Gently toss them together.
- Cool completely before storing in an air tight container.
Recipe Notes
Optional: Instead of cooking, dehydrate overnight or until dry.
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