Ingredients
- 2 cups gluten free rolled oats
- ½ cup sunflower seeds
- ½ cup unsweetened coconut shreds
- ¾ cup dried fruit of choice (I did dried cherries and raisins, but you can do figs, mango, dates, etc)
- ½ cup dairy free chocolate chips
- ⅓ cup sunflower seed butter (I used Organic Sun Butter)
- ¼ cup maple syrup
- 1 tsp cinnamon
- ½ tsp sea salt
Instructions
- Preheat oven to 325.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the maple syrup and sunflower seed butter until smooth.
- Add the rest of the ingredients to the bowl and coat everything well.
- Pour granola mixture onto the baking sheet, spreading evenly.
- Bake for 20 minutes.
- At the halfway point, mix the granola, and resume baking.
- Remove granola from the oven and let it cool to harden.
- Store in an airtight container.
Calories: 636kcal | Carbohydrates: 72g | Protein: 16g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 302mg | Potassium: 428mg | Fiber: 10g | Sugar: 28g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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