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Homemade Gluten-and-sugar-free Granola

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This healthy carb is a staple in breakfast and snacks. J. and I made it from scratch and love it! • 3 cups rolled oats (not instant) • as much cinnamon as you care to add (or ½ teaspoon) • 1/4 teaspoon sea salt • 1/3 cup Grade B maple syrup (or to lightly coat the oats) • 1/4 cup coconut oil • 1 teaspoon vanilla extract (or as much as you care to add, we were liberal with it!) • 1/2 cup small-dice dried fruit (raisins or dates make good choices, it’s very hard to find dried cranberries or cherries that aren’t coated with sugar). We skipped the dried fruit step • ½ cup shredded coconut or as much as you care to add! • 1/3 cup Flax seeds or powder • ½ cup almonds, chopped or sliced, roasted or raw (we used sliced and raw) • ¼ cup coarsely chopped walnuts 1. Heat the oven to 300°F and arrange a rack in the middle. 2. Place the oats, cinnamon, salt, and other dry ingredients in a large bowl and stir to combine; set aside. 
 3. Place the maple syrup, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
 4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. 
 5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 


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