Gluten Free Granola | Wild Healthy
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Gluten Free Granola

Gluten Free Granola

I’m at home in my parents’ house this weekend and I am like a child in a sweet shop. Mammy refurbished her kitchen about 5 years ago and it still blows my mind every time I walk in to it.

All that mess on the left of the island is mine. It’s usually spotless! She has an Aga stove, a huge island, 2 sinks, Boos blocks, great knives, and a Vitamix. She is SET. UP. Any time I come home I have to bake. Have to!

This morning I woke up and had rice cakes and peanut butter for breakfast but all I could think about was granola. I’ve never made it and it’s been on my list for months and months and months. Deliciously Ella has a great instructional video that I watched a while back and bookmarked here. She makes it look so easy. She makes everything look so easy!

Mammy had a bunch of seeds and nuts in the pantry so I went to town. Here’s what I used:
2 cups gluten free oats
1 cup almonds
1/2 cup Brazil nuts
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup flax seeds
3 Tbsp coconut oil
2 Tbsp maple syrup
2 tsp cinnamon

Place nuts in a food processor and pulse for a few seconds just to break them down into slightly smaller versions of themselves.
Take a large deep baking dish and add ground nuts. Add in oats, flax, sunflower, and pumpkin seeds.

In a pot, over a medium heat, melt the coconut oil and add in maple syrup and cinnamon, stirring continuously.

Transfer this wet mixture on top of dry mixture and stir, ensuring all the dry ingredients have been coated. It’s only a sparse coating: it won’t be wet.
Place in a preheated oven at 175 for 40 minutes.

Allow to cool and transfer to an airtight container. Will keep for up to 6 weeks.


I served mine with a pile of mixed berries and unsweetened coconut milk.


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