When you go “gluten free”, one of the things you find yourself missing is breakfast foods. I have yet to find a paleo waffle/pancake recipe that is worth making a second time. Usually the texture is so off, that I just can’t enjoy it.
Although this recipe is not paleo, as it uses gluten free oats, it is a welcomed treat every once in a while that tastes exactly the way granola is supposed to taste. I try to make sure to pair this with a healthy fat and protein, so I had the granola with some Greek yogurt I found at Whole Foods made from grass fed cows. Click here to view that yogurt. I also added Bee Pollen on top. Click here to learn all about the health benefits of Bee Pollen!
Could this recipe get any more hipster? Coconut oil, sea salt, flaked coconut, goji berries, and bee pollen! It kind of makes me hate myself for making this. But whatever.
Anyways, this makes quite a few servings. I don’t have an exact amount, but the granola fills a whole cookie sheet when it bakes, and fills up about 2 gallon size freezer zip lock bags.
This recipe is adapted from a granola recipe on America’s Test Kitchen.
1/3 Cup Maple syrup
1/3 Cup Brown sugar
1/2 Cup Coconut oil, melted
4 Teaspoons Vanilla
1/2 Teaspoon Sea salt
5 Cups Gluten free, old fashioned oats
1 Cup Chopped almonds
1/2 Cup Whole cashews
1/2 Cup Pistachios
1/2 Cup Cranberries
1/2 Cup Unsweetend flaked coconut
1/4 Cup Goji berries
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, mix together the maple syrup, brown sugar, coconut oil, vanilla, and sea salt. Once everything is incorporated, add in the old fashioned oats. Next, add in the chopped almonds, cashews, and pistachios. Make sure everything is nicely coated. You won’t add in the cranberriers, coconut, and goji berries until after the granola is cooked, as they become leathery if cooked with the oats.
You then need to line a cookie sheet with parchment paper. Then you can pour the oat mixture onto the cookie sheet. It’s very important that you take a spactula, and press down with some pressure on the granola, until it is packed into the cookie sheet. This will help the granola to form nice big chunks as it bakes.
Bake for 40-45 minutes, rotating the tray halfway through cooking.
Once done, let it cool completely before you try to break the granola apart, as the large chunks will be compromised.
Once cooled, place the granola in a large bowl, and from there you can add in the cranberries, flaked coconut, and goji berries, and anything else you might enjoy. I’ve also had this just as a snack plain, or with milk and bananas as ceral.
This can be stored in ziplock bags in your pantry, or really any container. And will last a while. We have had ours for about 2 weeks, and it still tastes fresh.
- Your Gluten Free Buddy