Breakfast/Brunch Snack

Potato Granola

  • Ready Time: 70min
    No Reviews
  • Prep Time: 30min
    Cook Time: 40min
  • Serves: 10 cups, serving size: 1/4 cup (30 g)
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  • 3 cups re-hydrated browned hashbrowns
  • 3 cups rolled oats (optional: gluten-free rolled oats)
  • 1/2 cup raw almonds
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup brown sugar
  • 1/2 cup extra virgin olive oil
  • 2 Tablespoons chia seeds
  • 2 Tablespoons amaranth
  • 2 Tablespoons hemp seeds
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried pineapple, chopped
  • 1 cup dried apricot, chopped

Prep Time: 30min | Cook Time: 40min

  1. Pre-heat oven to 300º.
  2. Blend all ingredients except dried pineapple and dried apricot and spread out over two half sheet pans.
  3. Place in oven turning every 10 minutes for 40 minutes total.
  4. Blend dried fruit into warm granola. Allow to cool at ambient temperature serve or store in an airtight container.

Chef notes: Can substitute re-hydrated hash browns with 4 cups potato sticks (store bought).


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