I don’t ever buy granola since most aren’t gluten free (or if they are they contain honey) and I like to control what I put in mine. Here’s a great simple recipe that makes a good granola topping, can be used in a trail mix, or just pour almond milk over some and eat as a cereal.
This recipe was adapted from Oh She Glows:
- 2 cups GF rolled oats
- 1/2 cup almonds, chopped
- 1/2 cup uncooked millet (I didn’t have millet and used quinoa, but want to try with millet)
- 2 tbsp ground flax
- 1 tbsp chia seeds
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 heaping tbsp applesauce
- 1/4 cup brown rice syrup (I didn’t have this so used 2 tbsp molasses)
- 3 tbsp peanut butter
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- Preheat oven to 325F and line a baking sheet with parchment paper.
- In a large bowl, stir together dry ingredients.
- In a medium bowl, stir together the wet ingredients, except for the extracts, then microwave for 30-60 second. Stir in the extracts until combined.
- Add wet mixture to the dry mixture and stir well until everything is coated. Scoop onto baking sheet and bake 20-25 minutes, stirring once halfway through baking.
- Allow to cool for about 10-15 minutes on the making sheet.
This recipe makes about 5 cups of granola and should be stored in an air-tight container for 1-2 months.
This is one way I used the granola, for a yogurt parfait – I sprinkled some of the granola over sliced strawberries and Silk Vanilla Yogurt!
Another simple breakfast idea – I put some of the granola in a bowl and poured almond milk on top for cereal.