Gluten-Free Granola (Breakfast)
A healthy version of a common breakfast staple, it provides steady-release energy through the day and delivers important nutrients such as iron, selenium and calcium, among others. Easy to make ahead and pack for a day at the office.
Ingredients
| ½ | cup |
rolled oats
gluten-free, or quinoa flakes |
|
| ⅓ | cup |
millet
|
|
| ⅓ | cup |
coconut, shredded, unsweetened (desiccated)
|
* |
| ¼ | cup |
buckwheat groats
|
* |
| ½ | cup |
almonds
raw, chopped |
* |
| ¼ | cup |
brazil nuts
raw, chopped, or almonds |
* |
| 4 | each |
figs, dried
chopped, or 1/2 cup dried cranberries |
* |
| 2 | teaspoons |
cinnamon
|
|
| ⅓ | cup |
pepitas (pumpkin seeds)
raw |
|
| 50 | millilitres |
coconut oil
|
* |
| 4 | tablespoons |
tahini (sesame paste)
|
|
| 1 | large |
bananas
mashed |
|
Directions
Pre-heat oven to 180 degrees cup
Line a baking tray with baking paper and spread out oats, millet, coconut, nuts and figs.
Sprinkle with cinnamon.
In a small bowl, combine coconut oil, tahini and mashed banana and stir until very well combined.
Pour the liquid mixture over the dry ingredients on the tray.
Mix with your hands to form granola ‘clusters’.
Place in the oven for 10 minutes.
Turn the granola and return to the oven for a further 5 to 10 minutes.
Leave to cool and store in an airtight container.
Enjoy on its own, with yoghurt or nut / rice milk.
Note: You can substitute other nuts and dried fruit for the ones listed in the recipe.
Try the following combinations: pecans with dates; walnut and fig, hazelnut and apricot or pistachio and macadamia.
Add superfoods like chia seeds, cacao nibs or bee pollen to further boost the nutritional profile of the granola.
Note: Adapted from thewholesomelife. tumblr. com
Nutrition Facts
Serving Size 92g (3.2 oz)
