GINGER + FENNEL SPICED GRANOLA

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VIBES: Sir “NEW SKY” , “SUMMER IN NOVEMBER”, “HAIR DOWN”

INGREDIENTS: 

  • 2 cups old fashioned rolled oats
  • 2 Tbsp raw sunflower seeds
  • 1/2 cup chopped raw cashews
  • 1/2 cup slivered raw almonds
  • 1 Tbsp poppy seeds
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp ground ginger
  • 1/2 tsp kosher salt
  • 1 Tbsp apple cider vinegar
  • 1/2 cup maple syrup
  • 1/4 cup olive oil

DIRECTIONS:

Preheat the oven to 300º, Line a baking sheet with parchment or silicon baking mat.

In a large bowl mix together the oats, sunflower seeds, cashews, almonds, poppy seeds, fennel seeds, ginger, and salt. In another bowl whisk to combine the vinegar, maple syrup and olive oil then drizzle over the dry oat mixture. Using a rubber spatula mix thoroughly to coat evenly. Spread the mixture evenly on the baking sheet in a thin layer.

Let rest for 20 mins.

Bake for 30-40 mins until golden brown and crispy. If you like it less done/ more golden cook for 25-30 mins. More crispy brown cook for 35-40 mins. Turn occasionally for even cooking.  Remove from oven and cool completely. Store in an airtight container, will keep for 3 weeks.

Recipe passed on from a good friend via this cookbook.

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