2 cups minute oatmeal
1/2 teaspoon vanilla extract
boat load of penzy’s cinnamon
melted 80% cacao ( about a serving )
finely diced candied ginger
1 TBSP coconut oil
pinch of salt
1/4 cup of splenda
Pre-heat oven to 350
Mix all the dry ingredients in a bowl.
Then mix in 1/4 cup of water a little splash at a time. The oatmeal mixture should be clumping together You might need more than 1/4 cup of water. I just kind of winged it, maybe closer to half a cup.
Once the mixture is mixed well and clumpish, stir in melted cacao and melted coconut oil.
Spread across coconut oil greased glass baking dish and bake for 30 minutes. Check firmness by breaking granola into pieces. If the granola is still damp or moist, return to over in 15 minute intervals checking on it. It should take about 1 hour total.
Variations: Add pumpkin seeds, pine nuts, other seeds/nuts as you see fit.
Serve over greek yogurt like the attached photo or perhaps in a bowl of almond milk
A lot of granola recipes call for lots of sugar ingredients such as sugar, molasses, honey, agave and olive oil. I wanted to make a better granola. This recipe is the first step. I will experiment with it a bit more.
I’ve also seen where you could use a nut butter as a binding agent. I may play around with that in the future when I work on granola bars.