This is the best granola recipe, and the only one you'll ever need. Perfect for both breakfast, and snacking by the handful, as I do.
I like that it's not a sweet sugar bomb -- instead lending itself to a more complex, savory sweetness from the barley malt syrup. I like the addition of maca powder for it's adaptogenic properties, but it is optional and doesn't add or detract from the flavor. Most dried blueberries that can be found at the store are sweetened with cane syrup. If desired you can use any other dried fruit here - thompson raisins, dried apricots (unsulfured), etc.
The recipe is adopted, with several changes, from Marco Canora in his book, "A Good Food Day".
Preheat oven to 275 degrees. Line two baking sheets with parchment paper.
Melt coconut oil in small saucepan. Remove from heat, and add cinnamon, ginger, maca powder, barley molasses, maple syrup, and honey. Stir to combine.
In a large bowl combine oats, chia seeds, pumpkin seeds, sunflower seeds, almonds, coconut flakes and a couple pinches of salt. Pour the wet ingredients over the oat mixture and stir until thoroughly mixed.
Divide the granola between baking sheets and spread into thin even layer. Bake for approximately 40 min, stirring the granola every ten minutes (set your timer so you don't forget!). Let cool on baking sheets -- it will harden and become crispy as it sits. Divide the goji berries and blueberries between the two sheets and toss to combine. Store in airtight containers.
Makes about 8 cups.