Preheat oven to 350.
Mix flax and water in a small bowl and set aside to thicken.
Mix dry ingredients together in a bowl.
Stir together wet ingredients in another bowl, including flax mixture.
Combine wet and dry and mix well.
Press into a pie plate. Bake for 15-18 minutes until firm and lightly golden. Set aside to cool completely.
To make the filling:
Melt all ingredients in a saucepan over medium low heat. Whisk smooth. Taste and adjust if needed. Pour over crust. Cover and refrigerate 4 hours until firm. Keep refrigerated. Optional: add a drizzle of beet syrup or date syrup for garnish, just before serving.
To make the granola:
Melt coconut oil in a skillet over medium-low heat.
Add in the remaining ingredients to the skillet and mix well to coat.
Stir occasionally for 5-7 minutes until toasted to a golden brown.
Remove from heat to cool and crisp up.
Sprinkle topping on just before serving (so that it stays crisp). Enjoy!
Notes
Keep pie refrigerated. Should last a week or so. Store granola SEPARATELY in a tightly sealed jar at room temp (so that it remains crisp). Pin it: