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Homemade granola is a healthy start to the morning. I buy all the ingredients from the bulk section at the supermarket. It keeps for three weeks (in an airtight container), but we always finish it long before then!

 

2-3 cups gluten-free whole oats or coconut flakes
1/2 cup almond flour
1 cup sunflower and/or pumpkin seeds
1 cup sliced / chopped almonds, walnut or pecan pieces 
1/2 cup flax seeds
1/4 cup coconut or sunflower seed oil
1/4 cup gluten-free brown rice syrup (or maple syrup)
1/4 cup filtered water

 

OPTIONAL: Add these once the granola has cooled, or, if like in my family, everyone's tastes are different, then add these along with lots of fresh fruit, as toppings each time. 1/2 - 1 cup of a mix of unsweetened dried cranberries, goji berries, cacao nibs, shredded coconut, dates, banana chips, dried apple chunks, dried apricots or chopped dried figs, cinnamon, etc 

 

  • Preheat oven to 250°F (120°C).

  • Combine oats, oat/nut flour, seeds and nuts in a large baking tray.

  • In a measuring cup, measure rice syrup (or honey), oil and water & mix until well blended. Pour over oat mixture, stirring to combine thoroughly.

  • Spread evenly in pan. Bake for one hour, tossing every 20 minutes, until dry.

  • Remove from heat and let cool completely.

  • Mix in the dried fruit, if using. Store in an airtight container in a cool place for up to 3 weeks.

© 2019 CONSCIOUS COOKING BY DESIGN, NYC

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