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Beautifying Vanilla Pumpkin Seed Granola

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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 8 cups
Ingredients Method

Ingredients
  

  • 2 tbsp flax meal + 6 tbsp water
  • 1.5 cups buckwheat groats
  • 1.5 cups quinoa flakes
  • 1 cup raw pumpkin seeds
  • 2 tbsp Copina Co.’s Vanilla Beauty Creamer
  • 2 tsp maca powder
  • 1 tsp ground cardamom
  • 1/3 cup coconut oil melted
  • 1/3 cup maple syrup
  • Flaky sea salt

Method
 

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flax meal and water. Stir and let set for about 5 minutes to gel.
  3. Add the buckwheat, quinoa flakes, and pumpkin seeds. Stir to combine.
  4. Add the creamer, mama, and cardamom. Stir to incorporate all the spices evenly.
  5. Add the coconut oil and maple syrup. Stir to combine. If the granola feels dry, add a bit more coconut oil (1-2 tablespoons).
  6. Transfer the granola to the prepared baking sheet and spread into an even layer. Sprinkle the top with a few pinches of flaky sea salt.
  7. Bake for 20 minutes, then toss the granola with a spatula. Bake for another 10-15 minutes, until golden brown at the edges and crispy.
  8. Let stand until completely cool (the granola will crisp and clump more as it cools), then transfer to an airtight container. Store in the refrigerator or freezer for maximum crunch for up to 3 months, or at room temperature for up to 2 weeks, depending on the temperature of your space.