Superfood Granola (gluten-free)
8:03 PM
I am not much of a granola eater. My husband on the other hand consumes it multiple times a day. I think it actually may be his favourite thing. He eats it when he's tired and doesn't feel like cooking a real meal. He usually grabs a big bowlful, tops it with some natural peanut butter and some rice milk. He generally buys a particular ready made granola from our local health food store but they've been out of stock for what seems like ages. Rather than watch him suffer without his favorite standby, I offered to make him some from scratch. Enter this recipe for Superfood Granola.
First off this granola is gluten-free but only really suitable for people who eat oats. Oats are a funny thing. When you have celiac disease or severe gluten intolerance, you tend to avoid oats. They are often contaminated with wheat. That's why the market for wheat-free oats has sort of exploded over the past few years. Nonetheless, wheat free does not necessarily mean gluten free and you'll notice than many of these brands do not claim to be free of gluten. I have tried many brands of wheat free oats, and I can honestly say they all leave me feeling a bit ick. I'm not sure if it's psychological or what, but my stomach churns and my energy plummets after eating them so I've pretty much stopped altogether. Its a shame, I used to love eating oatmeal every day. If oats are ok with your body, this recipe is a keeper. If they're not, consider an alternative like rice flakes, or millet flakes, or buckwheat flakes, or quinoa flakes. All of these of course have their own flavour but in terms of an oat alternative, they may be your best bet.
This granola is full of energizing superfoods. Oats, pumpkin seeds, coconut, raisins and coconut oil all take center stage. Maple syrup sweetens the deal and cinnamon spices it up. This is a great recipe to make on a Sunday or Monday night and enjoy all week long for breakfast.
Superfood Granola:
- 3 cups wheat free oats
- 2/3 cup coconut flakes or shredded coconut (unsweetened)
- 1/2 cup pumpkin seeds
- 1/2 cup jumbo thompson raisins
- 1-2 tbsp virgin coconut oil, melted
- 1-2 tbsp maple syrup
- 1-2 tsp cinnamon
- pinch pink salt
Preheat oven to 375F. Add all ingredients to a mixing bowl and stir to coat the oats evenly. Line a baking sheet with parchment paper and spread the mixture out evenly to the edges. Bake in the oven until you can smell it roasting (not burning) from the next room. Give the mixture a stir from the bottom and respread it across the pan to brown both sides of the oats. Return to the oven a few more minutes, watching to ensure it doesn't burn.
Cool then store in an airtight container. Enjoy with milk or on yogurt all week long.
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