20
Sep

Gluten Free Vanilla Almond Granola

A bowl of Gluten Free Vanilla Almond Granola with almond milk and blueberries.

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 by making this delicious Gluten Free Vanilla Almond Granola!

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:

SERVES: 12

Cuisine: American

Category: Breakfast & Brunch

PREP TIME: 10 mins

COOK TIME: 60 mins TOTAL TIME: 70 mins

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.


Keywords: breakfast, dairy free, gluten free, snacks, vegetarian, granola, vanilla


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