Granola is usually considered one of the healthier breakfast cereals, but it often has a lot of sugar and not a lot of protein. This recipe changes all of that, and it’s gluten-free.
Ingredients:
2/3 cup rawshredded coconut6 Tbs.sesameorflax seeds4 cupsnuts, raw and shelled1/2 cupsunflower seeds4 Tbs. meltedcoconut oil4 Tbs.maple syrup1-1/2 tsp.cinnamon1 tsp.vanilla extract2/3 cup driedcranberriesorraisins
2/3 cup rawshredded coconut
6 Tbs.sesameorflax seeds
4 cupsnuts, raw and shelled
1/2 cupsunflower seeds
4 Tbs. meltedcoconut oil
4 Tbs.maple syrup
1-1/2 tsp.cinnamon
1 tsp.vanilla extract
2/3 cup driedcranberriesorraisins
Instructions:
Line a 9-by-13-inch pan with parchment paper and preheat your oven to 300 degrees Fahrenheit.
Set the dried cranberries aside and add all the other ingredients in a large bowl. Mix thoroughly so that the cinnamon, oil, syrup, and vanilla extract coat everything.
Spread mixture evenly in pan and place in oven.
Bake for 20 to 25 minutes, stirring occasionally until the nuts are crispy and coconut is golden.
Let cool, and then stir in the cranberries or raisins.
Store in a mason jar in the fridge. This will stay fresh for one week.
This recipe yields approximately 12 half-cup servings. It can be eaten as a cereal with your favorite milk or as a snack.
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