Multiseed & Oat Cinnamon Granola
All ingredients in this recipe are gluten free, but please note if the ingredients are processed or packed at plants that also process gluten products they may be cross contaminated and contain gluten. Please read labels and know your source when you do your shopping! I frequently buy from Bobs Red Mill online store. They are making great progress with gluten free certification by opening a 100% gluten free facility and obtaining the GFCO (Gluten Free Certification Organization) logo on many products. For more information about the GF Certification visit GFCO.org
As always I recommend purchasing organic & Non-GMO products!
To preserve freshness I store all my seeds in the freezer. Remember to refrigerate maple syrup once opened!
I often add 1 cup of Young Living dried Non-GMO organic Wolfberries to this granola after it has cooled from baking. For my taste the wolfberries tend to get too hard if baked in the granola.
In a large mixing bowl add:
1/2 cup pumpkin seeds
1 cup almonds (chopped, sliced or slivered)
1 cup coconut large flake (unsweetened, unsulfured)
1/2 cup hulled hemp seeds
1/2 cup sesame seeds (whole brown or hulled)
1/2 cup chia seeds (black or white)
2 cups chopped pecans
2 cups old fashioned oats (remember to look for GF logo!)
1/2 cup ground flaxseed meal (brown or golden)
1/2 teaspoon salt (I prefer Redmon Real Salt)
In another small mixing bowl add:
1/2 cup 100% pure maple syrup (not pancake syrup it is highly processed and primary ingredient is usually Corn Syrup and/or High Fructose Corn Syrup)
2 drops Young Living Vitality Non-GMO Cinnamon Bark Essential Oil
1 cup melted unrefined coconut oil (solid form, not liquid form)
2 teaspoons vanilla extract (not vanilla flavoring or essence these are typically synthetic)
Mix well, then pour into the dry bowl ingredients. Fold wet into dry ingredients with a spatula making sure to coat all ingredients very well. Next evenly spread the mixture onto a cookie sheet lined with parchment paper (I prefer If You Care brand), press down with the spatula to flatten and compact the granola. Bake at 325 degrees for 35-45 minutes until golden brown.
Allow to cool on cookie sheet and then break into chunks, may be stored in sealed container in pantry or refrigerator up to 2 weeks.