Go Back
Print
Berry Crisp Granola

yield: 8 cups, filling 2 quart-sized canning jars

Ingredients
Syrup
  • ½ cup unsalted organic butter or coconut oil
  • ½ cup sucanat (unrefined cane sugar)
  • ¼ cup pure maple syrup Silloway Maple
  • 1 teaspoon Kosher salt or sea salt
  • 1 teaspoon ground cinnamon
Dry Ingredients
  • 4 cups gluten-free oats
  • 1 cup mixed sunflower seeds and pepitas (green pumpkin seeds)
  • ¼ cup chia seeds
  • 1 cup large flake coconut, unsweetened
  • 1 cup freeze-dried organic strawberries, raspberries, and/or blueberries North Bay Trading Company
Instructions

  1. Preheat oven to 300° F. Line rimmed half sheet pan (13- by 18-inches) with parchment or a Silpat. In medium saucepan, melt butter with sucanat and maple syrup. Stir in the salt and cinnamon.

  2. Combine oats, seeds, chia, and coconut in a large bowl. Drizzle with syrup and mix to combine. Transfer to prepared sheet pan and spread into an even layer. Bake for 60 minutes, stirring 2 or 3 times during baking. Remove from oven and sprinkle with dehydrated berries. The granola will crisp up as it cools. Let cool and store airtight.