This Granola is not only simple to make and delicious but it is also extremely nutritious, adapted from a recipe in “It’s All Easy” by Gwyneth Paltrow. Granola makes a great topping for yoghurt and berries for a quick breakfast or snack. Rolled oats have been proven to reduce cholesterol, are high in fibre, magnesium and protein. Hemp seeds, which are now available in Australian supermarkets, are exceptionally rich in Omega 6 and 3 and a great protein source.
Although rolled oats don’t technically contain gluten they may still not be suitable for Coelliac’s or people with severe gluten intolerance due to growing and processing issues. If this is the case for you the rolled oats can be replaced with puffed rice or quinoa.
Ingredients
- 2 cups rolled oats
- 1/2 cup of seeds of your choice, here I have used a mix of pumpkin and chia
- 1 cup unsweetened shaved coconut (dried)
- 1/4 cup hemp seeds
- 1/2 cup unsalted nuts, very roughly chopped, I have used cashews
- 1 tsp course sea salt
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 tsp vanilla essence
- 1/2 tsp ground cinnamon, optional
Preheat oven to 120 degrees celsius (100 fan forced if like me you have a hot oven).
Combine all the ingredients in a large bowl and mix well.
Transfer the mixture to a large baking sheet and bake for 1 hour, checking after 40 mins to ensure nothing is burning especially if you are using puffed rice or quinoa.
Use a large spatula to break up the granola, trying not the get it all over the cook top as I did and return to the oven for 10 minutes. Let cool completely before eating.
Just the way I like to eat it, over yoghurt with berries. You can give the yoghurt a little drizzle of honey if you like an extra touch of sweetness. Enjoy.
Sheryl x
One thought on “Granola – with a gluten free option”
YUM!