Granola is a great snack or topper for your dairy-free yogurt, overnight oats, or smoothies. When making your own mixture of granola, you get to personalize it: adding seeds, dried fruit, nuts, superfood powders, and more. The two kinds that I have made are: an original flavor and a chocolate flavor (using cocoa powder).
Yields 32 oz granola
4 cups Bob’s Red Mill Organic Rolled Oats Gluten Free – Quick Cooking
1/2 cup spaghetti squash seeds
1/8 cup Spicely Organics Black Sesame Seeds Jar
1/2 cup Vitacost Certified Organic Maple Syrup Grade A – Non-GMO
1/2 tsp Vitacost Himalayan Pink Salt- Fine
1 cup dried cherries
1/4 cup Hersheys Cocoa Powder
- In a large mixing bowl, combine all above ingredients until thoroughly mixed.
- In your dehydrator, set temperature to 115 degrees and set timer for 6-8 hours or until granola is slightly hard. Remove granola from dehydrator trays and break into bite size pieces. Store in air tight container.
- Oven method: Place granola mixture on slightly greased baking sheet. Set oven to lowest temperature setting and allow to bake until slightly golden. Remove and break up into pieces and store in air tight container.
Chef’s tip: If you would like to add cocoa powder to the recipe, you can split the batch in half. Add 1/4 cup of cocoa powder to begin and see how much more to add. Just note you may need to add more maple sugar to sweeten the chocolate powder.
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