Almond Strawberry Granola with Pecans
Servings
12
cups
Servings
12
cups
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
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.