Gluten Free Granola

Hello gorgeous! I hope your week is off to a fantastic start.

I am happy to report that all is grande in Berlin.

A little update on our sweet little man who is now 8.5 months old. He has 2 teeth with another couple working their way up {poor thing}, he is on the move and officially crawling and pulling himself up {on everything….} making it even busier in our house!

I can't believe how quickly he is hitting these milestones, yikes!

So here is a little hello from Roman, and a little courtesy nose-scrunch from yours truly.

I clearly got a little too jacked up for the photo-op ;)

PS do you see those cute teeth?!?

Okay, so here is another yummy granola recipe that I wanted to share with you.

I admit, over the last few months I have purchased store made granola.

Gasp.

I know, I know.

Call me crazy.

The reason I don't love buying it pre-made {especially over here in Germany where I haven't found some good alternatives like the ones I use in Canada sometimes} is because they are filled with sugar!

Yuck! I'm obviously concerned about the adults in our home but especially Sloane.

No need to get a toddler all hyped up on processed sugar before she heads out the door for school…

Instead, I love making my own so I know WHAT is going in it, and I do my best to add as much superfood awesomeness so that it becomes an incredibly healthy snack or addition to a meal like breakfast!

Here is the how-to on this glorious jar of gluten free granola.

Ingredients:

  • 3 cups rolled oats {grab your fav gluten free brand to make this batch totally GF}
  • 1/4 cup quinoa puffs
  • 1/4 cup cashews
  • 1/4 cup sunflower seeds
  • 1/4 cup almonds
  • 1/4 cup unsweetened coconut chips
  • 1 TBSP alcohol free vanilla extract
  • 1 TBSP cinnamon
  • A few dashes of nutmeg
  • 1/2 cup coconut oil
  • 2 TBSP honey
  • 1/2 cup dried fruit. I used cranberries but cherries, blueberries, raisins, mango, and apricot are great choices too.

Method:

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium size-ish bowl, combine your oats, puffed quinoa, cashews, sunflower seeds, almonds and coconut chips.
  4. Using a double boiler, bring your coconut oil to a liquid state and then add in the honey, vanilla extract, cinnamon and nutmeg.
  5. Next, pour the liquid mixture into the oat mixture. Combine well to coat everything.
  6. Transfer this mixture to your parchment paper and the key is to have a single, thin layer. I baked two separate batches. Oh and I like to sprinkle more cinnamon on top for good measure.
  7. Bake for about 20-30 minutes. I prefer to stir mine every 5 minutes or so to make sure it evenly browns.
  8. Remove from the oven once it reaches a nice light brown colour.
  9. Let cool and then stir in your add your dried fruit!

Finito!

Want another recipe inspiration - check out this chocolate + pumpkin spiced granola!

That is it my friend, have a fantastic day!