It may just be me, but I am a long time lover of granola. Having been diagnosed as being gluten intolerant, I found it increasingly hard to get my hands on delicious, nutritious granola that was certified gluten free.
Truth be told, this lady on a budget cannot afford $14 mini bags of artisanal gluten free granola. More importantly, this stubborn lady on a budget will not settle for store bought, mass marketed, packaged $6 bags of granola. Stubborn as I am, I found that they only way to settle my craving was to make my own.
By making my own granola, I was able to include whatever nuts and seeds I loved and I urge you to do the same! Feel free to adapt the recipe to adjust for sweetness or chocolately-ness. You can even substitute the almonds for walnuts, pecans, cashews, or any other nut you desire.
This granola is low-carb, high protein and packed full of healthy fats! Recipe inspiration from The Whole Pantry.
2 cup coconut flakes
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup chia seeds
1 cup almonds, roughly chopped
1/3 cup coconut nectar (or your preferred sweetener)
1/4 cup melted coconut oil
1/2 teaspoon sea salt flakes
2 tablespoons vanilla extract
2 tablespoons cacao powder
2 teaspoons ground cinnamon
Preheat your oven to 125 degrees Celsius or 255 degrees Fahrenheit. Add all of the ingredients into a mixing bowl and use your hands to coat evenly. Following this, line 2 trays with baking paper and cover evenly. Bake for about 30 minutes, turning it once 15 minutes in.
Remove from the oven and add in any other ingredients that you fancy! I like to add in about 1/3 cup of goji berries.
You can keep this recipe nut free by leaving out the almonds, or raw by skipping the baking. Once it has cooled off, store it in an airtight container and it should keep for weeks – although I doubt it will last that long!
To be enjoyed at any hour of any day. Preferably with a dollop of Greek yogurt and a splash of cold milk!