Before I was diagnosed with celiac, granola was one of my favorite go-to breakfasts. I always kept my favorite brand handy for quick on-the-go breakfasts and was more than disappointed when I realized it had to be eliminated.
Not until I began cooking more of my own meals did I realize that I could also create my own gluten-free granola. I began looking up recipes and found a few that have become steady breakfasts around here.
They are simple and so delicious that I’d love to share my two favorites.
Granola is the quintessential breakfast food. It’s easy to prepare, super versatile and packed with healthy calories and nutrients that you need to get you going in the morning. What I love the most about granola is how I can constantly change how I prepare it. Some days I add fresh berries and almond milk, sometimes I add it to greek yogurt, sometimes I add a splash of milk and sliced peaches. I even use my gluten-free granola to top pastries and other homemade desserts!
Because granola traditionally includes oats, its gluten-free status is problematic. While there are currently packaged options of gluten-free granola on the market such as Udi’s Artisan Granola, they are pricey and I never found one that I really loved. Making your own allows you free reign over the ingredients and while still not cheap, is far cheaper than store bought. I’ve shared my two favorite granola recipes below. They are both gluten- free and vegan.
I want to shout from the top of a mountain how much I LOVE this granola. I like it best with almond milk and fresh berries, but customize it however you wish!
¾ cup uncooked quinoa, rinsed well to remove bitterness and drained
½ cup chopped raw pecans
¼ cup gluten-free oats
¼ cup golden flax seeds
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon gluten-free vanilla extract
½ teaspoon salt
¼ cup unsweetened coconut flakes
¼ cup vegan chocolate chips
Preheat oven to 350F and line a large baking sheet with parchment paper.
In a mixing bowl combine the quinoa, oats, pecans and flax seeds; stir well. Heat the maple syrup and coconut oil in a small microwave-safe bowl on high for 20 seconds. Stir in the vanilla and salt, then pour the wet ingredients over the dry and toss to coat.
Spread the mixture in a thin layer over the prepared baking sheet. Bake for 20 minutes or until golden brown, stirring twice during the cook time. Add the coconut flakes during the last 5-8 minutes of cook time and allow them to turn golden brown before removing the pan from the oven.
Cool completely on the baking sheet; as it cools the granola will harden and begin to clump together. When it cools break up any large pieces of granola into small clusters, stir in chocolate chips. Store for up to two weeks in the refrigerator.
*I originally saw this recipe on beard and bonnet and have adapted it based on that.
This granola is super tasty and will make your house smell divine!!
3 cups gluten-free rolled oats
½ cup unsweetened coconut flakes
1 cup slivered almonds
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon sea salt
1 apple, diced small
¼ cup coconut milk, melted
½ cup unsweetened applesauce
¼ cup maple syrup
⅓ cup raisins or other dried fruit
Preheat oven to 350F. Line a large baking sheet with parchment paper.
Combine dry ingredients with all of your spices, and then diced apples, in a large bowl. Mix well. In a small bowl stir together all of the wet ingredients: coconut oil, applesauce and maple syrup. Pour the wet ingredients evenly over the dry ingredients and stir until everything is well coated. Let sit for 5-10 minutes.
Spread the granola onto the baking sheet. Bake for about 35-40 minutes, stirring about every 10 minutes or so, for even toasting. You’ll want to wait until the granola is a nice golden brown.
Let the granola cool completely – it will get crispier as it cools. Break up any large chunks into smaller clusters.
Store in an air-tight container, enjoy!
*Recipe originally appeared on tasty-yummies.
Customize your granola by adding your favorite nuts and dried fruits. Add flax seeds for a boost of fiber and Omega 3’s. Play with all kinds of gluten-free grains such as millet, amaranth, quinoa and buckwheat to add nutrients and flavor! What are your favorite gluten-free granola recipes?
By Giliah Nagar at Celiact.com