Ingredients
Scale
- 3 cups gluten-free rolled oats
- 1 cup slivered almonds
- 1/4 cup chia seeds
- 1/4 cup coconut sugar
- 1/4 cup hemp seeds
- 1/4 cup dry quinoa
- 1 tsp sea salt
- 1/2 squeeze of lemon
- zest from 1 lemon
- 2/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp almond or vanilla extract (optional)
- 1 cup blueberries
Instructions
- Blueberries: Preheat oven to 200 degrees. Lay blueberries out on a pan covered in parchment paper and bake for 2-3 hours until desired texture. They dry out further once removed from the heat.
- Preheat the oven to 250 degrees Fahrenheit.
- Toss the oats, almonds, chia seeds, hemp seeds, quinoa, salt, and coconut sugar in a large bowl.
- Whisk the melted coconut oil, lemon juice, lemon zest maple syrup, and almond or vanilla extract together.
- Set aside.Pour the liquids over the dry ingredients and stir to combine.
- Spread the granola onto a large pan in an even layer.
- Bake: for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed.
- Store: Let the granola stand for 1-2 hours. Gently scoop the granola into jars or an airtight container for storing.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Cookies
- Cuisine: Dessert
Nutrition
- Serving Size: 6