20
Sep

Gluten-Free Vanilla Almond Granola

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The first day of Autumn is quickly approaching and it’s still 95 degrees where we live! I decided I’m going to go ahead and ignore the weather and pretend that it is Fall here.

Although I don’t think I’ll last long outside in a trench and over-the-knee boots, I can at least make my home feel like it. I’ve decorated with pumpkins and brought out the sweet-smelling candles, but best of all is the Fall cooking! I’m obsessing over soups and comfort baked goods right now.

I occasionally eat oats, and this is one of my favorite granola recipes for those times. I was able to find Organic Certified Gluten Free Rolled Oats at Whole Foods.

The flax seeds in this recipe contribute a fantastic amount of essential vitamins and minerals; but even more importantly: fiber, antioxidants and Omega-3 fatty acids! Talk about healthy breakfast. 

I love eating this granola in the morning with a little almond milk and fresh blueberries.  You can also just eat it by the handful throughout the day as a snack!

 

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Gluten-Free Vanilla Almond Granola

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 3 cups rolled oats (certified gluten-free)
  • 1 cup almonds, chopped
  • 1/2 cup flax seeds
  • 1/2 cup unsweetened dried coconut flakes
  • 1/4 cup coconut crystals (palm sugar)
  • 1/2 tablespoon cinnamon
  • 1/4 cup plus 2 tablespoons honey
  • 1/4 cup extra virgin coconut oil, melted
  • 3/4 teaspoon kosher salt
  • 1 tablespoon vanilla
  • 1 cup raisins

Instructions:

  1. In a large bowl, combine the oats, almonds, flax seeds, dried coconut, coconut crystals, and cinnamon.
  2. In a separate bowl, combine honey, oil, salt, and vanilla.
  3. Line 2 sheet pans with sil-pats or parchment paper. Combine both mixtures, then pour out evenly onto the pans in a thin layer.
  4. Bake at 250 for an hour, turning it occasionally for even browning. The granola will be somewhat soft when you pull it out, but will continue to crisp up while cooling.
  5. Alternatively, you can dry in your dehydrator at 160 degrees for 20 hours.
  6. Stir in the raisins, then let the granola cool completely before storing in an airtight container.
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  • Diana

    This is the first granola recipe I have ever made, and it is fabulous! I used 1/2 cup almonds and added 1/2 cup of cashews, walnuts and pumpkin seeds. Everything else, I did as the recipe indicated. It is great with berries and almond milk. Thank you for your great recipes!

  • Rachel

    It says to preheat the oven to 165, but then Bake at 250? Sorry – just a bit confused!

  • Joni

    I was hoping to make this but am also confused regarding which temperature to use please help! thanks!

  • Myriam Lluria Sitterson

    I believe the 160 degrees is to dehydrate for 20 hours

  • Myriam Lluria Sitterson

    Is this considered a paleo breakfast and it has grains, even if they’re gluten-free? I’m trying to go grain-free because they don’t agree with me and I have a thyroid issue.