4 cups gluten-free oats (I use only oats quick cook)
1 cup quinoa puffs
1.5 cups unsweetened shredded coconut
1 cup slivered almonds
1 cup hazelnuts (broken into pieces)
1 cup dried cranberries (to mix in after the granola is baked)
½ cup coconut sugar, raw honey or maple syrup (use desired sweetener)
1 cup nut butter of choice (I use almond hazelnut)
1 cup coconut oil
½ tsp sea salt
1 tsp vanilla powder
2.5 tbsp cinnamon
Preheat oven to 350 degrees Fahrenheit and put parchment paper on two cookie sheets.
In a large bowl add oats, quinoa puffs, coconut, almonds, hazelnuts, coconut sugar, vanilla powder and cinnamon.
In a medium-sized pot over medium heat melt coconut oil and nut butter and whisk until its liquid and mixed together.
Add coconut oil mixture to bowl and mix well.
Evenly distritbute granola to each cookie sheet and bake for about 15 minutes, stirring once every 7 minutes. Then bake another 15 minutes, again stiring every 7 minutes so the granola doesn’t burn.
***You must stir the granola regularly so it doesn’t burn.***
Let granola cool, mix in cranberries and store in an air-tight container.
Makes about 8 cups of granola.
Special Thanks To:
Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.