Coffee Cherry Flour Granola

By February 8, 2019Recipes
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Ingredients

Dry Ingredients

  • 900g (3 + 3/4 cup) rolled oats
  • 366g (3 cup) chopped walnuts
  • 210 (3 cup) coconut
  • 40g (¼ cup) chia seeds
  • 60g (½ cup) hemp seeds
  • 68g (½ cup) Coffee Flour
  • 100g (½ cup) pepitas, pumpkin seeds
  • 57g (½ cup) sunflower seeds

(add ¾ cup liquid mixture and add in after initial batch has been cooking for 15 minutes in order not to over toast)

Liquid Mixture

  • 600g (2 cups) maple syrup
  • 400g (1 + 4/5 cups) canola oil
  • 300g (1 + 1/2 cups) brown sugar, firmly packed
  • 7g (2 + 1/2 teaspoon) salt

Directions:

  1. Pre-heat oven to 300F.
  2. Combine first 6 dry ingredients. Mix liquid together and add to dry ingredients. Reserve ¾ cup of liquid mixture for pepitas and sunflower seeds.
  3. Spread evenly across 1 and ½ sheet pans. Bake for approximately 30 minutes, stirring every 7 minutes. Add pepita and sunflower seed mixture at second stir. It’s done when golden brown.
  4. Optional – Add in 3 cups dried fruit after baking and 2 cups chopped 70% chocolate. Do not add chocolate until completely cooled.