Over the weekend I made a unique recipe using a new product I bought a few months back. I made oven baked homemade dandelion granola. I bought some dandelion syrup at Charlotte VegFest last Fall and decided to use it as a main staple in some delicious everyday granola. It came out so wonderful! I love it!
If I could describe dandelion syrup I would say it's a happy middle between honey and maple syrup. It's not as thick as honey but sweeter and more viscous than maple syrup.
This dandelion syrup is made of raw cane sugar, dandelion root (a natural plant used for thousands of years), lemon, and orange. It smells and tastes amazing! Enjoy as a snack or add it to a yogurt parfait with berries and cinnamon. Yum!
Dandelion Cranberry Granola - Vegan
4 cups old fashioned oats
1 cup raw pecan halves
1/2 cup pepitas (pumpkin seeds)
1 tsp sea salt
1 tsp cinnamon
1/2 cup melted refined coconut oil
1 tsp vanilla
1/2 cup dried cranberries or craisins
Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. In a large bowl add the oats, pecans, pepitas, salt and cinnamon and stir until combined. Next add in the coconut oil, dandelion syrup, and vanilla and stir until all of the oats are moist and coated. Pour onto the baking sheet and spread into an even layer using a large wooden spoon or spatula. Bake for 22-23 minutes until golden, stirring halfway. It will look uncooked when it comes out but it will continue to cook as it cools. Let the granola cool completely for several hours before breaking it into pieces. I like my granola chunky but fee free to break it down more if you like it in smaller pieces. Lastly, add the cranberries then store in an airtight container or jar for several weeks!
Enjoy my video tutorial to see how I made this recipe!!!