I wanted to try making my own granola after I saw my friend Sammie Jo’s photo of her homemade granola. It’s great because you can add ingredients of your choice- you can use different nuts, seeds & dried fruits. I did a modified version of the below recipe. I decided to use sliced almonds, cashews, chia seeds & dried cranberries. I didn’t use gluten-free oats but found a bag of rolled oats at Trader Joe’s. I used honey instead of maple syrup and skipped out on the apple juice and black pepper. You just mix all your ingredients and spread out the granola on a baking pan and bake! It is so easy to make- you can eat it as a snack or eat with yogurt. Crunchy & yummy! 🙂
Recipe for Gluten free granola courtesy of:
3 cups gluten-free rolled oats (you can even use quinoa flakes)
1 1/2 cups nuts and seeds – I used a combination of slivered almonds, pistachios, pecans, walnuts, cashews, black and white sesame seeds, poppy seeds, chia seeds and flaxseeds
1/2 cup apple juice
1/2 cup maple syrup (or honey)
1/4 cup coconut oil
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1 teaspoon fine sea salt
1/4 teaspoon black pepper
1 1/2 cup dried fruit – I used dried blueberries and cranberries
Preheat oven to 325F.
Combine the oats, nuts and seeds in a large bowl.
Combine the apple juice, maple syrup, coconut oil, vanilla extract, cinnamon, sea salt and black pepper in a medium saucepan. Gently heat all together until salt is dissolved and coconut oil liquified. Pour liquid over the dry ingredients and toss to coat. Spread the mixture evenly on a baking sheet. Bake for 40 minutes until golden. Make sure to stir the mixture about every 15 minutes to make sure it is evenly baked.
Let the granola cool completely. It will become crunchier as it sits. Stir in the dried fruit when completely cool. Store in an airtight container for a few weeks.
Serve with fruit over yogurt or milk.