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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Here's my granola version using green, pumpkin seed kernels. Delicious with soy milk for breakfast or snack. Ingredients:
1 teaspoon coconut oil, for greasing pan |
1 cup jaggery or 1 cup brown sugar |
6 cups rolled oats, not quick oats |
1 cup unsalted pumpkin seeds (pepitos) |
1 cup raw sunflower seeds |
2 tablespoons virgin coconut oil |
1 1/2 teaspoons sea salt |
1 1/2 teaspoons cinnamon |
1 cup unsweetened flaked coconut |
1 cup seedless raisin |
Directions:
1. Preheat oven to 300 degrees and lightly grease bottom of pan.
2. Break-up the jaggery or brown sugar lumps.
3. In a large shallow pan combine all ingredients EXCEPT the coconut flakes and raisins.
4. Bake for about an hour stirring every 10-minutes.
5. Add the coconut flakes and continue baking.
6. When coconut is nicely browned, granola is done; remove pan from oven.
7. Add raisins and stir until combined. Taste to adjust salt, sugar and cinnamon.
8. When cool, store in a jar with a tight fitting lid.
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