Introduction: Hearty Gluten-Free Granola Recipe
I make homemade granola every week for my family. They love to eat it for breakfast with plain yogurt and fresh berries. This recipe contains a large amount of nuts and protein which helps keep the belly full and satisfied for a long time!
Store bought granola is typically loaded with sugar so making your own version lets you control how much sugar you intake. In this case, about .8 grams of sugar per serving (or a little less than 1/4 teaspoon)!
Step 1: Ingredients
The best thing about making homemade granola is that you can add any of your favorite ingredients. The following recipe is a great guide to follow. You can substitute more of one ingredient and eliminate another if you wish. Just keep the ratio of dry to wet ingredients the same.
2 cups GF rolled oats
1 cup slivered almonds
1 cup whole pecans
1 cup chopped walnuts
1/2 cup raw pepitas
1/4 cup hulled sunflower seeds
2 tablespoons flax meal
1 tablespoon chia seeds
1 tablespoon sesame seeds
1/2 cup almond butter (or any nut butter)
1 tablespoon coconut nectar or maple syrup (optional)
Preheat oven to 350° F.
In a large mixing bowl toss all dry ingredients. Add almond butter and coconut nectar and stir well with a wooden spoon until all of the almond butter is incorporated and no large lumps remain.
Step 2: Bake
Spread mixture evenly on a baking sheet and bake 10-15 minutes or until the slivered almonds start to brown slightly. The smell in your kitchen should be wonderful at this point! :)
Open oven door (do not remove pan) for 10 minutes. Close oven door and leave pan in the oven until it cools completely. I usually make this in the evening and leave it in the oven overnight.
Serve with milk or plain yogurt. Eat and enjoy!
Store leftovers in an airtight container.
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