Updated: Apr 2, 2020
Breakfast Granola Recipe
2 Cups Gluten-Free Oats
1 Cup Gluten-Free Un-Sweetened Coconut
1 Cup Chopped Cashews (or nut of choice)
1/2 Cup Hemp Seeds
1/2 Cup Pumpkin or Sunflower Seeds
*1/2 Cup Dried Blueberries
*1/2 Cup Dried Cherries
1/2 Tsp Salt
1 Tbs Cinnamon (Use less, if you don't love cinnamon as much as I do!)
* Double check that your dried fruit is gluten free and hasn't been sweetened with a gluten containing sweetner.
4 Tbs Maple Syrup
2 Tbs Natural Peanut Butter
2 Tbs Coconut Oil
1/2 Tsp Vanilla Extract
* To ensure your ingredients are gluten, dairy, corn and egg-free, check the labels and ingredients of each item. Since products vary, it is up to the baker to ensure the ingredients they are using are free of any gluten, dairy, corn, or eggs if they are allergic or intolerant to these foods.
Feel free to substitute the kind of nuts, seeds, or dried fruits you use in the recipe for your taste preference. (If you have a nut allergy, omit the nuts and add more seeds, or dried fruits as a substitution).
Preheat Oven to 300 degrees F. Line a baking sheet with parchment paper.
In a large bowl add the oats, coconut, chopped cashews, hemp seeds, pumpkin seeds, dried blueberries, dried cherries, salt and cinnamon and mix together.
In a small saucepan over low heat, add the maple syrup, peanut butter, coconut oil and vanilla. Stirring continuously, bring to a gentle boil. Lower the temperature to simmer and stir until the ingredients are well blended and have a smooth consistency (2-3 mins).
Add the heated mixture to the dry ingredients and stir until well mixed.
Spread the granola onto the prepared baking sheet. Bake for 30 mins, stirring every 10 mins for even baking.
*If you'd like to add chocolate chips, wait until the granola has cooled and then add in
1/2 -1 cup mini chocolate chips, depending on how sweet you want it. My kids enjoy the chocolate chips but I opt for the healthier version.
Serve alone or with your favourite toppings! I used dairy-free, coconut yogurt, some shredded coconut and fresh fruit.
Shannon Wilson Phillips