Ingredients
- 3 cups re-hydrated browned hashbrowns
- 3 cups rolled oats (optional: gluten-free rolled oats)
- 1/2 cup raw almonds
- 1/2 cup raw pumpkin seeds
- 1/2 cup brown sugar
- 1/2 cup extra virgin olive oil
- 2 Tablespoons chia seeds
- 2 Tablespoons amaranth
- 2 Tablespoons hemp seeds
- 1/2 teaspoon ground cinnamon
- 1 cup dried pineapple, chopped
- 1 cup dried apricot, chopped
Preparation
Prep Time: 30min | Cook Time: 40min
- Pre-heat oven to 300º.
- Blend all ingredients except dried pineapple and dried apricot and spread out over two half sheet pans.
- Place in oven turning every 10 minutes for 40 minutes total.
- Blend dried fruit into warm granola. Allow to cool at ambient temperature serve or store in an airtight container.
Chef notes: Can substitute re-hydrated hash browns with 4 cups potato sticks (store bought).
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