I love granola, always have, but I’ve found most of the store bought ones to be too sweet. I recently cut out gluten and have been feeling much better, but that also really narrows the granola options. My local co-op has one gluten free granola in the bulk section, but it is sugary and expensive!
On a trip to Hawaii a few years ago for a conference, we stayed in a hotel that had the best granola. I believe the hotel was the Surf & Sand. The granola had a nice flavor, wasn’t too sweet and I looked forward to it in the mornings. So many people at the conference loved it, that the chef was kind enough to share the recipe. (I don’t remember her name but want to extend my thanks anyway!) Over the years I’ve modified that recipe to my own taste and likings.
To cut down on sweetness and increase the healthiness I use pureed banana in combination with maple syrup to get a sweetness that is half fruit-based. I use grade B maple syrup! Did you know that it is considered the better grade with more flavor? I use unrefined coconut oil because it’s heat tolerant and I love the flavor it adds. Make sure your oats say gluten free to keep it gluten free. Nuts are expensive, especially organic, but you can save money and still have good tasting healthy granola with organic seeds. I find them in the bulk section at my co-op for a reasonable price. Another fun thing about this recipe is that it is flexible. Different types of nuts can be switched out, same with the dried fruit. I’ve even been thinking of trying different fresh fruits to puree, to replace the banana, but haven’t gotten that far yet. If you try it let me know!
So, this granola is only mildly sweet, and has a banana coconut taste. I love the contrast the cranberries give. My only problem with it is that I find it quite addictive and have been known to eat it as a snack, not just with some almond milk for breakfast.
Delicious Healthy Gluten Free Granola
4 cups of gluten free rolled oats (Bob’s Red Mill is the brand I found)
1 cup of rolled oats ground (I use a coffee grinder to do this)
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup shredded coconut
1/2 cup chopped almonds
1/2 cup dried cranberries or other dried fruit
1/4 cup sunflower oil (expeller or cold pressed)
1/4 cup unrefined coconut oil
1/4 cup water
1 large banana
1/2 cup maple syrup
Mix dry ingredients together in a bowl (except dried fruit). In a small food processor (I use my Baby Cook) blend the banana, vegetable oil, coconut oil, water, and maple syrup until well combined. Add to the bowl with the dry ingredients and mix to coat. Bake on two cookie sheets in the oven for about 30 minutes, stirring every ten minutes. It should be done when the granola is a light golden brown. Let cool. Add the cranberries. Store in an airtight container.