3 Seed and Pear Granola

3 seed pear granola

You know when you buy a food item in bulk and you find yourself getting creative with said food item? I think buying in bulk is the mother of invention…I bought quite a few beautiful pears, so here is another pear recipe. This granola is awesome! I love this granola recipe that contains whole grains, but it’s fun to mix it up a bit. Not only is this recipe grain-free, but it is packed with vitamins, minerals, healthy fat, and flavor! The pears give a delightful sweetness and added moisture to this granola. I love eating this granola for breakfast straight up with non-dairy milk or sprinkled atop fresh fruit. I love eating this granola as a snack by the handfuls. Gosh, I even ate this granola for dinner one night because it is that good! I think I might take my creativity further with this granola and make something yummy…stay tuned!

3 seed pear granola 2

3 seed pear granola 3

1-1/2 cups raw sunflower seeds, divided use
1/2 cup raw pumpkin seeds
1/2 cup raw sesame seeds
1/2 cup unsweetened shredded coconut
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
2 large ripe pears, peeled, cored, and chopped
2 tablespoons maple syrup, preferably Grade B
2 tablespoons coconut oil (optional)
1/4 cup coconut sugar

Preheat the oven to 325ºF. Line 2 baking sheets with parchment paper.

In a food processor fitted with the steel blade, combine 1 cup of the sunflower seeds with the pumpkin seeds. Process until ground into a coarse meal, about 15-20 seconds. Transfer to a large bowl and stir in the remaining 1/2 cup sunflower seeds, sesame seeds, shredded coconut, cinnamon, and salt.
In the now empty food processor, combine the pears, maple syrup, and coconut oil. Process until pureed. Add to the bowl with the seed mixture. Add the coconut sugar. Stir to thoroughly combine all of the ingredients. You will have what looks like a wet dough.

3 seed pear granola prep3 seed pear granola prep 2

Divide the mixture between the 2 baking sheets. Spread it out into even layers. Bake for about 60 minutes until deeply golden brown and crisp, stirring every 10-12 minutes to ensure even cooking. Cool completely before storing. (Store in a glass jar at room temperature for up to 10 days.)

Sweeter Option: Stir in dried fruit such as raisins, chopped dates or apricots, or dried cranberries after the granola comes out of the oven for extra sweetness. (Adapted slightly from Recipe Source: Daily Bites)

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