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GLUTEN-FREE MAYER LEMON AND BLUEBERRY GRANOLA

GLUTEN-FREE MAYER LEMON AND BLUEBERRY GRANOLA
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Ingredients
  1. Dry Ingredients
  2. 10 cups PaddyO's Granola
  3. 3 cups puffed rice
  4. 3 cups Nature’s Path Mesa Sunrise Cereal
  5. 2 cups whole almonds, then chopped
  6. 3 cups roasted salted sunflower seeds
  7. 1 1/2 cups sesame seeds
  8. 1 cup sprouted chia and flax seed powder
  9. 400 grams medium unsweetened coconut
  10. 2 tsp cinnamon
  11. Wet Ingredients
  12. 1 1/2 cups oil
  13. 2 cups brown or unbleached cane sugar
  14. 1 cup water
  15. 4 tsp vanilla
  16. zest of 2 mayer lemons
  17. juice of 1 mayer lemon
  18. 2 tsp pure lemon extract
  19. After baking
  20. 2-3 cups dried blueberries
Instructions
  1. Preheat your oven to 300F.
  2. In a large metal bowl, mix together everything from the granola to the cinnamon.
  3. Use your hands to blend thoroughly together.
  4. In another bowl, mix together the wet ingredients, everything from the oil to the lemon extract.
  5. Pour the oil mixture over the dry ingredients and mix together.
  6. Again, I use my hands to make sure everything is blended.
  7. Pour into a few large roasting pans that have been lightly sprayed with cooking spray.
  8. Bake for about 35-40 minutes, setting your timer to stir every 15 minutes.
  9. The granola is finished when it is lightly browned and crunchy.
  10. Stir in the dried blueberries.
  11. Let cool then store in a large glass container with a scoop and freeze the rest in large plastic freezer bags.
PaddyO's Cereals http://www.granola.ie/

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