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Strawberry Coconut Granola

This light and crunchy granola is like summer in a bowl.


2-1/2 cups gluten free old fashioned sprouted oats

1 cup buckwheat groats

1 cup coarsely chopped plain roasted almonds

2/3 cup maple syrup

2 Tablespoons melted coconut oil

1/4 teaspoon salt

1 cup unsweetened coconut flakes

1/4 cup chia seeds

1 teaspoon Origine vanilla

1 ounce freeze dried strawberries (about 1 cup, coarsely crushed)

2 Tablespoons Smoov Blush Superfood Blend (or 1-1/2 Tablespoons beet powder)


1. Preheat oven to 325 degrees F.

2. In a large bowl, mix oats, groats and almonds. Spread onto a large parchment lined baking sheet (13" x 18") in an even layer.

3. In a 2-cup microwave safe glass measuring cup, add maple syrup, coconut oil and salt. Heat on high for 1-2 minutes until mixture comes to a rolling boil. Watch carefully so the mixture doesn't boil over. Remove from microwave and add vanilla, slowly (if you pour too fast while the mixture is really hot, it may cause the maple syrup mixture to boil over). Stir well, then pour mixture evenly over oat mixture. Stir well to coat. Mixture will seem very wet.

4. Cook for 35 minutes, stirring every 10 minutes. In the last 10 minutes, add in the coconut and chia seeds and stir well.

5. Remove from oven and set pan on counter. Sprinkle Superfood Blend or beet powder evenly over mixture and stir lightly, then sprinkle on crushed freeze dried strawberries and stir lightly.

6. Let cool 30 min then enjoy. Store uneaten granola is glass jars.

Serve with your favorite plant milk, or strawberry plant milk. To make strawberry milk, simply blend a couple strawberries (fresh, or thawed frozen) with a cup of milk.



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