Let me be clear. This isn't your typical crunchy granola. This is an indulgent treat that I can't seem to make enough of, it disappears quickly as soon as it's made. Get into it.
1/2 c. old-fashioned rolled oats
1/4 c. slivered almonds
1/4 c. raw pepitas
2 tbsp coconut oil
1/4 c. natural cane sugar
1/4 tsp. vanilla extract
1/4 tsp sea salt
Preheat oven to 350 F.
Combine vanilla, sugar, and salt in a small bowl. Melt the coconut oil in a small saucepan on low heat, and add to the mixture. Stir in oats, almonds, and pepitas to coat evenly. Spread the mixture on a cookie sheet (lined with parchment paper) and bake until dry and toasted for 20 mins. Set aside to cool.
You can eat this any way you'd like, but I find it best sprinkled on ice cream, pudding, or this vegan lemon creme I made from the Sprouted Kitchen cookbook.
(image via Seraphina Ullalong)
Adapted from Sprouted Kitchen
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