Thanks to super mom and amazing chef Michelle Dehaven for this tasty Mother’s Day treat.
This is a super easy, super yummy granola packed with superfoods for your supermom. I highly recommend serving it for breakfast in bed.
3 c rolled oats (not quick cooking)
3 c of nuts (I used almonds + walnuts)
½ c pumpkin seeds
½ hemp seeds
½ c sunflower seeds
¼ c sesame seeds
¼ c poppy seeds
½ coconut flakes
½ c maple syrup
½ c coconut oil (melted)
1 t cinnamon
½ t salt
to add after cooled:
½ c chia seeds
1 c dried fruit (I used dried figs but you can slice some dried apricots, mango, pineapple, etc)
Greek-style strained yogurt (I used Noosa blueberry)
A handful of mixed berries
Preheat oven to 325°
In a large mixing bowl (or directly on a rimmed baking sheet) mix together all of the ingredients from the “to cook” section. Make sure everything is evenly coated and spread out in single layer on a baking sheet. Cook for about 30-40 minutes, stirring it about half way through, until golden. Let cool completely on the baking sheet before mixing in the chia seeds and fruit.
You can make it ahead to this point and store in an airtight container. It will keep for about a month.
You can either layer the granola, yogurt and fruit in a pretty glass or arrange in shallow bowl.
PS, Michelle has a great blog The Pig and The Fig. You should read it for fresh, healthy cooking inspiration.