My sister makes the best everything. So I am not surprised that we have been making a weekly batch of this gluten free granola which is instantly devoured. I love the ginger which supports digestion and the pumpkin seeds rich in omegas and zinc combined with the sweetness of the maple syrup and oats. The granola is super easy to make and can be stored in glass containers to keep it fresh (if it makes it past day one). I would suggest making a double batch. Enjoy!
Here are the ingredients:
3 1/2 gluten free oats
3/4 cup unsweetened coconut
3/4 cup sliced almonds
1/2 cup roasted unsalted sunflower seeds
1/2 cup of pumpkin seeds
5 tsp grapeseed oil
1/2 cup maple syrup
1 tablespoon pure vanilla extract
1 tsp cinnamon
1/2 a cup or more of crystallized ginger
Mix all ingredients together in a large bowl, except ginger. Spread on large cookie sheet. Bake for 30 minutes at 300 degrees. Turn the oven off and let sit for another 20-30 minutes to dry your mixture. Remove from oven and add crystalized ginger.