Blueberry açaí bowl topped with coconut pistachio granola, figgy sourdough toast and fresh Thai coconut juice.
Breakfast is a gift. Be lavish with it.
Coconut Pistachio Granola (Oil-free)
2 cups GF oats
¼ cup maple syrup
½ tsp. cinnamon
1/8 tsp. all spice
¼ tsp. salt
½ tsp. pure vanilla extract
1/3 cup chopped raw pistachios
¼ cup desiccated coconut
Preheat oven to 300 degrees Fahrenheit. Line a large baking sheet with parchment paper.
In a mixing bowl, combine the oats, maple syrup, vanilla and spices then transfer to baking sheet and bake for 35 minutes. Next, remove granola form oven and add pistachios and coconut and bake for another 10-12 minutes or until the coconut is lightly toasted. Granola keeps for about 2 weeks stored in an airtight container.