Ingredients:
For the dry mix:
- 400 g jumbo rolled oats
- 50 g desiccated coconut
- 80 g sunflower seeds
- 80 g pumpkin seeds
- 15 g chia seeds
- 10 g ground golden flax seeds
- 20 g whole golden flax seeds
- 80 g chopped almonds or peanuts (optional, skip it for a nut-free version)
For the wet mix:
- 110 g (5.5 tbsp) La Ecohuerta Yacon Syrup
- 50 g ripe bananas
- 50 g dates
- 1 tsp vanilla extract
- 1⁄2 tsp Ceylon cinnamon
- 1⁄2 tsp pumpkin spice
- 50 g almond or peanut butter (optional, skip it for a nut-free
- version)
To add at the end:
- 1⁄2 cup raisins
- 1⁄4 cup dried golden berries
- 1⁄4 cup dried cranberries
- 1⁄4 cup goji berries
Instructions:
1. Start by toasting the oats. Put the oats into a dry saucepan or frying pan and toast dry for 5-10 minutes until golden in colour.
2. Transfer the oats to a large mixing bowl. Use the same pan to dry roast the desiccated coconut; it should take about 1-2 minutes.
3. Add the dry roasted coconut and the rest of the dry ingredients to the mixing bowl and put it to one side.
4. Blend all the wet ingredients into a paste.
5. Transfer the paste into the mixing bowl with the dry ingredients and mix well with a large spoon.
6. Spread the resulting granola mix onto 2-3 dehydrator sheets and dehydrate for 8-10 hours. When the tops are dry, peel the dehydrator sheets off and continue dehydrating the granola on the dehydrator meshes for
another few hours until fully dry and crispy.
7. When the granola is dry, add the dried fruits and mix well.
8. Transfer granola into an airtight container and store at room temperature for up to 3 months.