I started making granola at home after becoming disillusioned with the cost of healthy cereal options for my kids. I’m a savoury breakfast kind of person so I had never tried it before, but I knew I could make a granola that was gluten-free, high in fibre, and low in sugar.
Here’s my recipe. It’s a big hit with the whole family.
- 6 cups gluten-free rolled oats
- 1/2 cup each chopped raw walnuts, chopped raw almonds, raw pumpkin seeds, sesame seeds, flax seeds, and shredded coconut
- 1/2 cup extra-virgin olive oil or melted unrefined coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 egg whites (optional)
- 1 cup organic dried fruit (I used a mix of cranberry, blueberry and cherry that I bought at Costco this time)
In a large bowl, combine oats, nuts, seeds, and shredded coconut. In another bowl, mix oil, maple syrup, vanilla extract, salt, and spices. Turn oil mixture into oats and stir well.
If desired, whip egg whites until stiff and mix into granola mixture. The egg whites help the granola stick together and form clusters.
Bake at 325F for 25-30 minutes. Once cooled, remove from pan and mix in dried fruit. Store in an airtight container.
Makes around 10 cups.