Vegan Superfood Ginger Pear Granola
Hello & Happy Monday!!
It’s been decided that the social distancing will extend for an additional month. I find comfort in at least knowing that there is a deadline to revaluate the situation. There are so many unknowns surrounding the spreading of the virus, but just knowing a timeline better enables us to prepare and become less overwhelmed with it all.
Currently I can’t get a grocery order unless I wait a week and there is little to no options at the store. Trader Joes in our area has made an effort to keep the shelves stocked, and also limit the amount of shoppers in the store so that we can uphold the 6ft of distance. Taking initiative in this current climate really speaks volumes. Whether it’s caring for your employees or your customer, it matters.
If there is one quick and easy breakfast concept you can easily make in bulk, it’s granola. I know many peoples eyes glaze over when they hear the word granola, but it’s a great way to pack on the superfoods, healthy fats, fiber, and save fruit that’s on it’s way out.
Think you need a dehydrator? You don’t.
Think you have to have the fresh version, you don’t, you could easily use a canned variety!
What’s fab about my granolas, is that I keep the sugar content low, make them as seamless as possible, pack on the flavor, and I make my own dehydrated fruit because let’s face it, dried fruit may be hard to find and it’s expensive! We’ll be whipping up a variety of options this month so stay tuned, and be sure to check the new Granola category!
What’s great about this recipe, is that it’s easy, affordable, packs superfoods, gluten free, can easily be made in bulk, you can switch up the fruit, you don’t need a dehydrator, has reduced sugar compared to traditional varieties, and it’s just such a game changer! Once you make your own, you’ll never want to buy a store bought option ever!
If you love effortless recipes or looking for breakfast meal prep concepts, you have to try this vegan Superfood Ginger Pear Granola!!
Why this recipe is great:
Packed with superfoods
Perfect for any season
Can be made in bulk
Great for fruit that’s going bad
Eat Drink Shrink
10 minPrep Time
2 hr, 50 Cook Time
3 hrTotal Time
- 3 cups gluten-free rolled oats
- 1/4 cup chia seeds (optional)
- 1/4 cup coconut sugar
- 1/4 cup hemp seeds (optional)
- 1/4 cup dry quinoa
- 1/2 tsp cinnamon
- 1/2 tsp group ginger
- 1 tsp sea salt
- 2/3 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp almond or vanilla extract (optional)
- 1 cup pears, thinly slices
- Pears: Preheat oven to 200 degrees.
- Lay sliced pears out on a pan covered in parchment paper and bake for 2-3 hours until desired texture.
- Remove from heat and allow to set while the granola bakes. The sliced pears will dry out further once removed from heat.
- Granola: Preheat the oven to 250 degrees Fahrenheit.
- Toss the oats, almonds, chia seeds, hemp seeds, quinoa, salt, cinnamon, ginger, and coconut sugar in a large bowl.
- Whisk the melted coconut oil, maple syrup, and almond or vanilla extract together.
- Set aside.Pour the liquids over the dry ingredients and stir to combine.
- Spread the granola onto a large pan in an even layer.
- Bake for 50 minutes total, stopping about halfway through to check the granola and shake or stir the pan if needed.
- Let the granola stand for 1-2 hours.Gently scoop the granola into jars or an airtight container with the dehydrated pears.
*You can also sub maple syrup or other sugars for coconut