Beard + Bonnet


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What's This?
Serving size 4
Prep Time
Total Time

I love big, crunchy clusters of this granola, so I suggest not stirring the granola during it’s cook or cool time, but if you want less clusters go ahead and give it a toss or two.

Ingredients

3 cup gluten free oats¼ whole, raw walnuts½ cup sliced almonds¾ cup pecans3 Tbsp brown sugar½ tsp kosher salt1 tsp powdered ginger½ tsp cinnamon3 Tbsp hemp hearts, optional¼ cup coconut oil⅓ cup maple syrup1 ½ tsp vanilla½ cup peach puree, about 3-4 peaches

Directions

  1. Preheat the oven to 350°F and line a 13 x 9 x 2-inch baking sheet with parchment paper, set aside.
  2. In a large mixing bowl combine the oats, walnuts, almonds, pecans, brown sugar, salt, ginger, cinnamon, and hemp hearts. Stir well to combine.
  3. In a saucepan combine the coconut oil, maple syrup, vanilla, and peach puree. Bring to a boil over medium-high heat then reduce the heat and simmer for 5-8 minutes until the liquid has thickened.
  4. Pour the syrup over the oat mixture, stir to coat everything and pour the granola onto the baking sheet in an even layer.
  5. Bake, undisturbed for 30-35 minutes on the middle rack of the oven.
  6. At the end of the cook time transfer the pan to a wire rack to cool undisturbed.The granola will turn crispy as it cools.
  7. Store in an airtight container for up to a week.

For the full post, visit Beard + Bonnet.

Tags: Contributor, Breakfast, Brunch, Vegetarian, Peach

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