DETOX GRANOLA

SERVES 7 CUPS

2 cups (222 g/7.8 oz.) rolled oats

1/2 cup (60 g/2.1 oz.) sliced almonds

1/4 cup (28 g/1 oz.) chopped walnuts

1/4 cup (28 g/1 oz.) chopped Brazil nuts

1/4 cup (22 g/0.8 oz.) unsweetened desiccated coconut

1/4 cup (42 g/1.5 oz.) ground golden flax seed meal (see Vegan Ingredient Sources)

1/4 tsp. (0.75 g/0.026 oz.) kosher salt

1/4 tsp. (0.5 g/0.01 oz.) ground cinnamon

1/8 tsp. (0.25 g/0.009 oz.) ground cloves

1/8 tsp. (0.25 g/0.009 oz.) freshly grated nutmeg

1/4 cup (75 g/2.6 oz.) maple syrup

1 1/2 tbsp. (15 g/0.5 oz.) liquid coconut oil

1/2 cup (50 g/1.76 oz.) dried apples, chopped

1/4 cup (40 g/1.4 oz.) dried cherries

1/2 cup (80 g/2.8 oz.) dried cranberries

NUTRITIONAL VALUES

Calories: 1323kcal
Fat: 41.8g (30.7g S.Fat)
Carbs: 218.8g
Protein: 12.5g
Sugar: 112.4g
Sodium: 120mg

METHOD

Preheat the oven to 165°C/325°F. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside after liberally spraying the sides of the pan with non-stick cooking spray.

Combine the oats, nuts, coconut, flax seed meal, salt, and spices in a large mixing bowl. Mix thoroughly with your hands. In a medium mixing bowl, combine the maple syrup and coconut oil until well combined. Pour the mixture over the oat mixture and toss with your hands to coat the dry mixture completely. Distribute the granola evenly on the prepared baking sheet. Bake for 15–20 minutes, or until crisp and golden brown, tossing the granola three times during the baking process to ensure even browning. Allow to cool completely.

Stir in the dried fruit and store in an airtight container at room temperature for up to a month.