Making your own granola not only gives you that satisfyingly warm touch to your morning breakfast, but it lets you control the amount of sugar and quality of your ingredients. We love this recipe since it uses whole oats which are gluten free and
are full of good-for-you fiber, high in protein, and contain vitamins and minerals like folate, iron, and magnesium. Try variations on the recipe below by adding dried fruit.
Gluten Free Almond Maple Granola
Servings: 3 cups, 4-6 servings
Prep Time: 10 Minutes
Total Time: 20 Minutes
- 2 cups raw, whole rolled oats
- ½ cup sliced raw almonds
- ¼ cup raw sunflower seeds
- 2 tbsp 100% maple syrup
- 1 tbsp raw honey
- 1 tbsp + 1 tsp coconut oil (aka coconut butter) (other healthy oils work, like macadamia nut oil. Avoid olive oil as it has too strong of a flavor)
- ¼ tsp vanilla extract
- 1 large pinch sea salt
- Preheat the oven to 300º F. (It's best to cook on a lower temperature like 300 to avoid the burnt popcorn taste)
- Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; warning, they will get sticky. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ºF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left.
- Spread the mixture in a thin layer on an un-greased baking sheet and bake for 10 minutes, until very lightly toasted. Cool slightly before serving or storing.
You can store the granola for up to 2 weeks in an airtight container in a cool, dry place.