Makes 6 servings

(Egg free, milk free, gluten-free)

Ingredients:

To make the Granola:

1 1/2 cup of gluten-free rolled oats

1/2 cup of gluten-free oat bran

1/2 cup of chopped walnuts or pecans

1/2 cup of dried cranberries or dried cherries

3 TBSP of hemp seeds

1 TSP baking powder

1/2 TSP ground all spice

1/2 TSP ground ginger

a pinch of salt

2 large eggs or  Egg substitute

1/3 cup of pure maple syrup (optional)

1/4 cup of melted coconut oil

1 1/2 TSP orange zest

 For the Topping:

2 cups of vanilla coconut  yogurt (so delicious)

1 TSP of cinnamon powder and blueberries

Instructions:

Preheat oven at 325 degrees

Line the bottom of an 8 inch round cake pan with parchment paper and lightly grease the sides in a large bowl stir together rolled oats, oat bran, walnuts or pecans,  cranberries or cherries, hemp seeds, baking powder, allspice, ginger and salt, in a separate bowl lightly beat the eggs  (or mix your egg substitute) and stir in the maple syrup, coconut oil and orange zest add wet ingredients and mix until moist, place the mixture in a pan and press down firmly into an even layer bake for 40min or until edges are browned and center set. Let it cool in pan before slicing into six wedges

 How to make the Topping:

In a bowl mixed the vanilla coconut yogurt and 1TSP of cinnamon powder and applied over  the granola once have cool off, decorate with the blueberries.