"Back to work today after a week off and I’m so happy I did some meal prepping yesterday!
#toast #toasttuesday #berries #granola"
Lingonberry Jam with Pumpkin Pie Granola
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ingredients
- For the Jam:
- 1 1/2 cups Lingonberry
- 1 tablespoon maple syrup
- 3 tablespoon chia seeds
- For the granola:
- 2 cups gluten-free rolled oats
- 1/2 cup quinoa flakes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 4 teaspoon pumpkin spice
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 3 tablespoon coconut palm syrup (divided)
- 2 tablespoon virgin, cold pressed coconut oil (melted)
Method
Step 1
For the Jam:
Step 2
In a medium sized sauce pan, add the berries and maple syrup. Bring to a low boil until they are stewed together. This will take about 10-15 minutes.
Step 3
Remove from heat and stir in the chia seeds. Let sit covered for 20 minutes until chia plumps
Step 4
For the granola:
Step 5
Pre-heat oven to 350 degrees and line a baking sheet with parchment paper (see note).
Step 6
In a large bowl, stir together the oats, quinoa flakes, pumpkin seeds, sunflower seeds, pumpkin spice, cinnamon and salt.
Step 7
Add 2 tbsp of coconut palm syrup and the melted coconut oil to the dry mixture and stir until well combined.
Step 8
Spread the mixture out on the baking sheet and press it into the pan with a spoon. This will help the granola clump together. Drizzle the remaining 1 tbsp of coconut palm syrup over the top of the granola mixture.
Step 9
Place the pan in the oven and bake for 20 minutes. Do not stir the granola while it is baking.
Step 10
Remove from the oven, and let the granola fully cool without stirring it. I usually let it sit for 2 hours. The granola will get crunchy as it cools.
Step 11
Once fully cooled, break apart the granola into smaller pieces. Store in an airtight container on the counter and enjoy within 5-7 days. (It will likely keep longer, but mine has never lasted long enough to find out!)
Step 12
*Note: To prevent the bottom of the granola from burning, I recommend using a lighter stainless steel or aluminum pan. The granola will brown quicker on darker pans and may burn on the bottom.