Lingonberry Jam with Pumpkin Pie Granola

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"Back to work today after a week off and I’m so happy I did some meal prepping yesterday! #toast #toasttuesday #berries #granola"
-- @crumbtopbaking

Recipe Intro From crumbtopbaking

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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.