This granola recipe has always been one of my favorite things to make, particularly because of how deliciously wonderful it smells coming out of the oven. This warm, cinnamon-spiced toasty oat blend makes a great snack or breakfast choice during these winter months.
Did you know granola is also considered a superfood? It’s packed with vitamins, minerals, protein, omega-3’s, fiber and antioxidants. This recipe is also gluten-free and incredibly easy to make. You can add your own flavorings and ingredients to make it your own and enjoy over yogurt, cottage cheese, as breakfast cereal with banana, or however you wish. Here is the basic recipe:
Gluten-Free Granola
Preheat oven to 300 degrees. In a large mixing bowl, combine:
-1/4 c ground flaxseed or chia seed
-1/4 c water
Mix well and let it stand for a few minutes to allow the mixture to thicken. Then add:
-1 C coconut oil, melted
-1 Tbsp cinnamon
-1 1/4 C palm sugar or brown sugar
-1 tsp vanilla
-1 tsp salt
Stir to combine, then add:
4 C gluten-free oats
1/3 C gluten-free flour
1 C shredded coconut
1+ C Add-ins: raw nuts, pumpkin seeds, sunflower seeds, puffed rice, dried fruit*, chocolate chips*
*add after baking
Mix thoroughly until everything is well blended. Spread the mixture on a cookie sheet in a thin, even layer. Use two baking sheets, if needed.
Bake for 20-30 minutes on the middle rack, stirring the mixture every so often to ensure even toasting. Once the granola begins to turn a golden color (but not too dark), remove it from the oven and allow to cool completely; the granola will get crunchier as it cools.
Then you can mix in your additional dried fruit or chocolate chips, if desired. Store in air-tight container for up to 4 weeks.
Enjoy!