I hope you guys are all having a good week so far! Today, I figured I would get out of my comfort zone and share a recipe with you all! I usually don’t post a lot of food recipes, mainly because my food photography skills leave a little to be desired. I don’t know how food bloggers manage to spend so much time cooking, perfecting a recipe, and then instead of immediately eating it (the way I always want to), they’ll photograph it for an hour or so. It’s a pretty impressive act of self-restraint. 😉 For once, I decided to put in the effort (although I may have had a few bites here and there during the photoshoot.)
I’ve gotten pretty good making homemade gluten-free granola lately, so I figured it was time to share the deliciousness. I adapted this recipe and turned it into this chocolately version with no added sugar. You could definitely amp up the chocolate flavor by adding chocolate chips, but I chose to keep mine a little healthier, what with it being a breakfast food. 🙂
- 2 and 1/2 cups old-fashioned gluten-free oats (I used quick-cooking oats when I made the recipe this most recent time because that was all we had and it seemed to work fine too).
- 1/2 cup almond slivers
- 1/2 cup pecans
- 1 cup walnuts (<- you can totally play around with the nuts you put in depending on what you prefer!)
- 2 tablespoons cinnamon
- 2 tablespoons raw cacao powder
- Sprinkle of salt (I like Trader Joe’s pink himalayan salt)
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup honey
- 1 tablespoon molasses (This really helps the clusters stick together!)
- 2 teaspoons vanilla
Preheat oven to 325 F. In a bowl, combine oats, nuts, cinnamon, cacao powder, and salt. Stir well.
In a separate bowl, melt the coconut oil. Once it’s melted, stir in the maple syrup, honey, molasses, and vanilla. Pour the mixture over the dry ingredients, stirring well until the oats are thoroughly coated.
Cover a baking sheet with parchment paper and coat it with cooking spray. Next, spread your granola onto the sheet in a thin layer, pressing it together. In order to get yummy granola clusters, you want it to all stick together, so keep the granola in one “piece” – like a giant oat cookie.
Cook for 15-20 minutes. Cooking time may vary depending on the intensity of your oven. I took mine out at 15 minutes because my oven is small and powerful. 🙂 Do not stir the granola! Allow it to cool for 2 hours or overnight, before breaking it up with your fingers into bit-size pieces. Store in a zip-lock bag.
Seriously, this stuff is amazing. And you can customize it a thousand different ways! You can omit the chocolate for a yummy, cinnamon version or add cranberries, dried fruit, or other nuts. Basically, the world is your oyster. 😉
Do you ever make your own granola? Do you LOVE granola as much as my family does?