3blood oranges, peeled and sliced(sub fresh berries, or seasonal fruit of choice)
Optional: honey and pomegranate arils for garnish
Preheat oven to 325°F.
In a large bowl, combine rolled oats, coconut flakes, seeds (pumpkin, hemp, chia, and flax), ginger, cinnamon, and salt; stir well. In a separate smaller bowl, combine oil, honey, and orange juice; stir with a whisk. Pour oil mixture over oat mixture and mix well to coat. Spread mixture onto prepared baking sheet in an even layer.
Bake, stirring and rotating sheet from front to back every 10 to 12 minutes, until golden brown, about 25 to 30 minutes. Let granola cool completely before stirring in optional add-ins (dried fruit and/or cacao nibs).The granola will continue to crisp up as it cools, so patience is key here. I suggest waiting at least 30 minutes to ensure it’s sufficiently crunchy before diving in.
Place 1/2 cup yogurt in a bowl and top with a handful of granola and sliced oranges. Drizzle each bowl with honey and garnish with pomegranate arils, if desired.
Store granola in a sealed bag or container at room temperature for up to 2 weeks.You can also store granola in the freezer for up to 3 months. When ready to use, let it sit at room temperature for 12 hours. The granola will loose a little of it’s crunch over time, but the flavor stays sharp.