Guilt-Free, Gluten-Free Granola
5 cups of Gluten-free Oats
1 cup of Spelt Flakes (mine were organic)
1 cup of Raw Pepitas (pumpkin seeds)
1 cup of unsweetened shredded coconut
1/2 cup of toasted buckwheat groats (Kasha)
1/2 cup of almonds - coarsely chopped
1/2 cup of walnuts - coarsely chopped
1/2 cup of sunflower seeds
2 tsp of cinnamon
1 tsp of ginger
Pinch of salt
Sprinkle of Allspice
Sprinkle of ground Vanilla Bean
2 tbsp of Coconut Oil - melted
1/2 - 3/4 cup of Brown Rice Syrup - you can use maple syrup, agave etc. as a substitute
Preheat your oven to 350 degrees. In a large bowl mix together all your dry ingredients until well blended. Use your warming oven to melt your coconut oil in an oven proof dish. Mix your melted coconut oil and brown rice syrup together and mix well. Then add the mixture to your bowl of dry ingredients. And mix it up. This may take a bit of elbow grease, but you want to make sure all those awesome seeds, nuts and oats are coated in yummy, gooey goodness. Pour your almost granola onto 2 baking sheets. I like mined lined with parchment paper, but if you don't have any then simply grease the sheets with a little more coconut oil.
Bake for 12 minutes and then take them out and give them a good stir and then place them back in the oven some more. You will need to repeat this a few times just until your granola is dried and slightly golden brown. My batch took about 30 minutes overall. Once done, remove from the oven and let cool. Then stir again to break up any delicious clumps. And store in an air tight container. This granola will last a few weeks in your cupboard if you don't eat it all before then.
This granola is great for breakfast as cereal or mixed into a yogurt. Or why not stash a bit in your bag for an on the go snack? It's even a great handmade gift served little mason jars tied with a bow. The options are endless. Add dried fruit if you like, take out the nuts, add some more spice or less, you choose...it's your granola!