One of the only things I’ve missed since we went nut-free (and gluten-free) is really good Granola. Not that I ate a ton of it but when you can’t have something…you know how that goes, right? I loved especially the “raw” granolas but they all seem to have nuts. I have found one brand that has good crunch that I like but I miss the sweeter ones.
So this week I finally got brave enough to try making some. It is the combination of a few recipes. It is a combination of crunch and sweet but not too sweet. I’ve linked all the ingredients from Go Raw that are nut-free and gluten-free at the bottom.
After baking, I added dried cherries and cranberries. I will add apricots next time as well. You can add any of your favorite dried fruits…raisins, figs, etc.
Try it this weekend. It doesn’t take that much time but that way you can enjoy the process. This is something I think my girls would love to make. I’m sure we’ll be making another batch this weekend, too.
- 1 c pumpkin seeds
- 1 c pumpkin seed sunflower seed mix
- 4 c Gluten Free Rolled Oats
- 5⅓ c sweetened flake coconut (1 bag)
- 2 c Buckwheat groats/Flax seed mix
- ¾ c vegetable oil
- ¾ c honey
- 2 c dried cherries
- 2 c dried cranberries
- Preheat oven to 350 degrees.
- Spread pumpkin and sunflower seeds on a baking sheet.
- Toast in the oven for 6-8 minutes.
- Remove to cool.
- Reduce oven heat to 325 degrees.
- Mix first 5 ingredients together in a large bowl.
- Add ¾ c of oil then ¾ c honey.
- Be sure to add oil first!
- Stir to mix well.
- Spray two baking rimmed sheets with oil (or spread with brush or paper towel if you don't have spray)
- Spread mixture on the baking sheets.
- Bake for 15 minutes and stir.
- Switch baking sheet racks to ensure even baking.
- Bake an additional 5-10 minutes.
- Remove when golden brown and cool.
- Be careful not to let it cool completely and harden to the baking sheet.
- You can let it cool for 5 minutes and then transfer to parchment paper if desired.
- Stores at room temperature for 1 week.
It’s great by the handful as a snack or as a cereal in the am for breakfast.
I’ll be using some on a parfait for the girls tomorrow. The Granola will keep in an airtight container for a week…if it lasts that long!
I hope you enjoy!
ps – Here’s a Bonus for you: I mentioned “raw” granola. All of these ingredients, other that the dried fruit, were “raw.” I’ve You could totally eat this in it’s pre baked form as a muesli, adding a bit of honey and a few finely diced apples when you wanted to eat it. I’ll be doing that with part of the next batch.
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