Food recipes
Ginger Peach Granola
Ginger Peach Granola Ingredients: oats nuts, almonds seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, sunflower seed kernels, dried seeds, chia seeds, dried salt, table syrup, maple, canadian oil,...
Ginger Peach Granola
Ingredients:
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, chia seeds, dried
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
peaches, yellow, raw
spices, ginger, ground
Directions:
Heat oven to 350 degrees F.
In a large bowl, stir oats, almonds, pepitas, sunflower seeds, chia seeds, salt, maple syrup and olive oil until everything is well-coated and combined.
Divide mixture between two large rimmed baking sheets and spread out into a thin and even layer.
Bake 30 minutes, stirring granola once and rotating pans halfway through baking, until granola begins to turn golden.
Remove baking sheets from oven and sprinkle chopped dried peaches and ginger evenly on top.
Return to oven and bake another 10 minutes until granola is golden brown.
Allow granola to cool completely on baking sheets before stirring/serving.
Store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks or frozen up to 1 month.
Ingredients:
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, chia seeds, dried
salt, table
syrup, maple, canadian
oil, olive, salad or cooking
peaches, yellow, raw
spices, ginger, ground
Directions:
Heat oven to 350 degrees F.
In a large bowl, stir oats, almonds, pepitas, sunflower seeds, chia seeds, salt, maple syrup and olive oil until everything is well-coated and combined.
Divide mixture between two large rimmed baking sheets and spread out into a thin and even layer.
Bake 30 minutes, stirring granola once and rotating pans halfway through baking, until granola begins to turn golden.
Remove baking sheets from oven and sprinkle chopped dried peaches and ginger evenly on top.
Return to oven and bake another 10 minutes until granola is golden brown.
Allow granola to cool completely on baking sheets before stirring/serving.
Store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks or frozen up to 1 month.