Crunchy Granola

After years of missing out on oats, we’ve added some back into our diet. I was never a fan of oatmeal or even oatmeal cookies. I am however, a fan of granola. The image of what’s left of my granola is a rare snap. This stuff doesn’t last long and it’s super yummy. I will however put a healthy warning on it for Celiac sufferers. Oats do not naturally contain Gluten but they do have another binder that causes a problem for Celiacs. Oats, in many cases, are also processed in plants containing wheat and are highly cross contaminated so be careful if you are gluten sensitive. I bought certified gluten free oats and have not had a problem.

Crunchy Granola

This is an easy stove-top recipe
Prep Time5 mins
Cook Time5 mins
Course: Breakfast
Servings: 10
Cost: $5

Ingredients

  • 2 cups rolled oats
  • 1 cup/combo almonds, pecans, pumpkin seeds, sunflower seeds I use what I have on hand
  • 3 tbsp honey or maple syrup

Instructions

  • Slowly brown oats, nuts and seeds over medium heat in a
    large stove top pan
  • Remove completely from heat and allow to cool for 3-5 minutes, you want it very warm
  • Add honey and stir well until everything is coated
  • Spread on parchment paper and allow to completely cool
  • Refrigerate in airtight container (I use a mason jar)

Ideas for granola: granola on fruit in the morning, granola with frozen pureed fruit, granola straight up as a snack, granola sprinkled on ice cream (I make vegan ice cream using coconut and almond milk)

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