Ingredients

The following ingredients have 3 Servings
  • 1 1/2 cup (120g) rolled oats (use gf oats if gluten-free)
  • 1/2 cup (30g) sliced almonds
  • 1/2 cup (50g) pecan halves
  • 1/3 cup (20g) pumpkin seeds
  • 1/3 cup (20g) unsweetened flaked coconut
  • 3 TBS millet
  • 3 TBS buckwheat groats
  • 1 1/2 to 2 TBS finely chopped crystallized ginger
  • 1 1/2 to 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/3 cup (45g) vegan buttery spread, melted (coconut oil works also)
  • 1/3 cup (80ml) maple syrup

Instruction

  • Preheat oven to 275 degrees F (135 degrees C). Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, mix the oats, almonds, pecans, pumpkin seeds, coconut, millet, buckwheat groats, crystallized ginger, cinnamon, and ground ginger together.
  • Add the melted vegan buttery spread and maple syrup to the bowl and stir until well incorporated.
  • Spread the granola on the baking sheet into a thin later. If you want clusters, make sure that the granola is somewhat stuck together. You don't want big gaping holes in that layer of granola.
  • Bake for 25 minutes. Rotate the pan. If you want clusters, DO NOT stir the granola. Bake for another 25 to 30 minutes, or until the granola is golden brown.
  • Let the granola cool for 30 minutes before breaking it up.
  • Store in room temperature in an airtight container.