Easy Ginger Granola

Easy Ginger Granola 

Great for all dosha types.

Kapha should keep the bowl as dry as possible with no yoghurt added. Serve with non-dairy milk and a spoon of non-dairy yoghurt. You can add some dried fruits if you like, mix in after it has been cooked and cooled.

Ingredients

3 cups of your favourite blend of oats, nuts, and grains etc.

Heres an example -

• 1 cup rolled oats 
• Half a cup  sliced almonds
• Half a cup pecan halves
• Quarter cop pumpkin seeds
• Quarter cup unsweetened flaked coconut
• 3 Tablespoons of millet seeds
• 3 Tablespoons of buckwheat 
• 2 Tablespoons finely chopped crystallised ginger
• 1 Teaspoon ground cinnamon
• 1 Teaspoon ground ginger
• A quarter cup of melted coconut oil
• A quarter cup of  maple syrup, agave or other syrup

Directions

Preheat your oven to 275 degrees.

In a bowl, mix everything together the oats, almonds, pecans, pumpkin seeds, coconut, millet, buckwheat groats, crystallized ginger, cinnamon, and ground ginger together.
Make sure to coconut and syrup is well mixed in the bowl.

Line a large baking sheet with parchment paper.

Spread the mixed granola on the baking sheet, press it around onto the sheet.

Cook in the oven for about 25 minutes.

Toss the granola  Bake for another 2o minute or so until the granola is toasted and golden.
Let the granola cool for before breaking it up.

You can store this is a jar and keep it for lovely breakfasts.