Ingredients
Scale
- 3 cups gluten-free rolled oats
- 1/4 cup chia seeds (optional)
- 1/4 cup coconut sugar
- 1/4 cup hemp seeds (optional)
- 1/4 cup dry quinoa
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp sea salt
- 2/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp almond or vanilla extract (optional)
- 1 cup pears, thinly slices
Instructions
- Pears: Preheat oven to 200 degrees.
- Lay sliced pears out on a pan covered in parchment paper and bake for 2-3 hours until desired texture.
- Remove from heat and allow to set while the granola bakes. The sliced pears will dry out further once removed from heat.
- Granola: Preheat the oven to 250 degrees Fahrenheit.
- Toss the oats, almonds, chia seeds, hemp seeds, quinoa, salt, cinnamon, ginger, and coconut sugar in a large bowl.
- Whisk the melted coconut oil, 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.
- Let the granola stand for 1-2 hours.Gently scoop the granola into jars or an airtight container with the dehydrated pears.
Notes
*You can also sub maple syrup or other sugars for coconut
- Prep Time: 10 minutes
- Cook Time: 2 hours 50 minutes
Nutrition
- Serving Size: 6