Coconut Pineapple Ginger Granola
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I am so enjoying having crunchy cereals again in the morning. I served this up with an almond nut milk and boy I just must say again how amazing it tasted. I used honey in this recipe but if you are Vegan you can substitute with your preferred sweetener. This Coconut Pineapple Ginger Granola makes for a filling cereal, a trail mix, press into bar shapes, or cookie shapes. Pretty darn versatile. Also, if you have a nut allergy, just omit the slivered almonds. You can really customize this recipe to your liking. Enjoy.
- 4 cups gluten-free, rolled oats, soaked
- 2 cups coconut flakes, unsweetened
- 1 cup sliced almonds
- 1/2 cup chia seeds (presoaked for 10 minutes in 1 1/2 cup water)
- 1/4 cup coconut oil, melted
- 1/4 cup raw honey
- 1/4 cup raw agave nectar
- 2 Tbsp whole flax seeds
- 1/2 cup pumpkin seeds, soaked for 2 hours or overnight
- 1 cup diced dried ginger (rehydrate)
- 1 cup dried pineapple (rehydrate)
- 1/2 tsp sea salt
- To rehydrate the dried ginger and pineapple, place them in a bowl and cover with hot water. Allow them to sit for at least 10 minutes. This will help them to soften and absorb the other flavors of the granola. Once they are soften, drain the soak water. You can save the water and add it to a smoothie since it will be a naturally sweetened water. Just an idea.
- Combine all of the ingredients into a large bowl and mix until everything is well coated.
- Spread mixture out on the non-stick sheets that came with your dehydrator.
- Dry on 105 degrees for 16 hours or until crisp.
- Store in an airtight glass container.