1cuprolled oat flakes, Oats are naturally GF, but for celiacs, look for GF certified
1/4cupraw sunflower seeds
1/4cupraw pumpkin seeds
3TBSPcoconut oil, melted
Pinch of salt
1/4cuppure maple syrup
Melt the coconut oil in a small pot on low heat, then remove from the heat.
With a melon ball scoop or a teaspoon, remove the seed and hearts of the pear halves. Put into an oven-safe baking tray, sprinkle the walnuts on top and drizzle some maple syrup over the pears.
Bake in a 390 degree F/180 degree C oven for about 25 minutes
In a mixing bowl, mix the oat flakes, sunflower and pumpkin seeds, drizzle the melted coconut oil on top, and mix in well to coat. Mix in a pinch of salt, and the maple syrup. Mix well to coat.
Spread the oat mixture evenly on a small baking sheet, and bake at 390 degrees F/180 degrees C for about 20 minutes or until it starts to brown. Don’t overcook it.
Remove from the oven and let the granola and pears cool for 5-10 minutes before eating.
Serve on top of plain yogurt of your choice. Drizzle a bit more maple syrup if you wish. Enjoy right away, or you can keep this covered in the fridge for the next morning. Heat up in a 200 degree F oven for 5-10 minutes before serving.
Look for raw unsalted walnuts and seeds, since these will be cooked in the oven in this recipe. They are also healthier. Use organic pears whenever possible since the non-organic are on the Dirty Dozen list.