Strawberry Vanilla Granola
If oatmeal is for autumn and winter, granola is very much a spring and summer fixture in our home. We love it by the handful as a snack, in a bowl with cold milk, and on top of greek yogurt or ice cream. We love adding a fruity element in spring to brighten up our taste buds and remind ourselves that berry season is close at hand. Don’t forget the vanilla here. It seems like an outrageous amount and it is...outrageously delicious.
Ingredients:
3 cups sprouted rolled oats (these
1 cup finely shredded coconut
1/2 cup sprouted pecans
1/3 cup collagen
1/3 cup melted butter
1/3 cup maple syrup
2 tablespoons vanilla
1/2 cup dehydrated or freeze dried strawberries
Directions:
Preheat your oven to 300 degrees F. Line a large baking sheet with parchment paper. Mix the dry ingredients (except the freeze dried strawberries) in a bowl together. Melt the butter and maple syrup in a pot together and add the vanilla. Stir well and then pour over the dry ingredients. Use a spoon or rubber spatula to thoroughly mix the wet and dry together.
Spread the mixture on the baking sheet and smooth it to even thickness. Pop it in the oven for about 20 minutes. Take it out and stir it well, bringing the outer edges into the center so and moving the center to the outside edge so you have less chance of burning it!
Pop it back in the over for about 15 minutes, It should be slightly golden and smell like heaven. Let it cool on the baking sheet for clumpy, crunchy granola or stir it right away if you like a looser granola. We like it clumpy in our house, all the better for snacking on! When it’s cool, break it into clumps and add the freeze dried strawberries. Mix it together and store it in an airtight container like a big old jar. Enjoy until its all gone!
