Allergy-free Granola

My pumpkin granola recipe had such a great response that I thought I would create a more year-round version. This allergy-free granola is gluten-free, nut-free, and vegan.  On top of that, it's quite easy to make. How's that for a healthy, delicious breakfast option?

Besides whole rolled oats, this recipe contains buckwheat groats.  Buckwheat groats (hulled buckwheat) are un-roasted, whole, raw, or white buckwheat kernels.  They are stripped of the inedible outer coating, and then crushed into smaller pieces. White, unprocessed groats are bitter, but that is alleviated by toasting them - in my opinion, a perfect ingredient for oven-baked granola! You can find these buckwheat groats in the bulk section at most natural foods stores.

The first 6 ingredients are combined in a small bowl and heated just enough to melt the coconut oil.  I then mixed the rest of the dry ingredients in a large bowl. I used my own dried cranberries, since they are so full of flavor and contain no refined sugar.

I simply poured the liquid mixture into the dry mixture and stirred until everything was thoroughly coated.  Then, I spread out the granola onto a greased 10x15 cookie sheet and put it in the oven.

The granola was baked for 15 minutes, stirred, and baked again for 20-25 minutes.  Once it was nice and toasted, I removed it from the oven to cool. As it cooled, it hardened into large chunks.  When it was completely cool, I could crumble it into smaller pieces.

 It is delicious by itself as a stand-alone snack, on top of yogurt, or topped with some milk.

Shared on: Thank Your Body Thursday, Gluten Free Fridays, Allergy-Friendly Friday, Slightly Indulgent Tuesday

Recipe:

Allergy-free Granola

(makes 3 1/2 cups)

Ingredients

• 1/4 c coconut oil
• 1/4 c brown sugar
• 1/4 c agave nectar
• 2 t cinnamon
• 1/2 t all-spice
• 1/2 t salt
• 1 1/2 c rolled oats (gluten-free)
• 1/2 c buckwheat groats
• 1/2 c dried cranberries
• 1/2 c shredded coconut
• 1/4-1/2 c pumpkin seeds (pepitas)

Cooking Directions

1. Preheat oven to 300 degrees.
2. In a small bowl, combine the first 6 ingredients and melt in the microwave 30-60 sec. Stir well.
3. In a large bowl, combine the next 5 ingredients (oats to pumpkin seeds) and mix well. Pour the cinnamon mixture over the oat mixture and stir to thoroughly combine.
4. Spray a 10x15 pan with cooking spray and spread the granola out over the pan, in a even layer.
5. Bake 15 minutes, stir, and spread out granola again.
6. Bake another 20-25 minutes until the granola is fragrant and lightly browned.
7. Remove from the oven and cool on the counter top. It will seem wet when you take it out, but it will harden as it cools.
8. Once the granola is completely cool, it is ready to eat. Serve with milk of choice, on top of some dairy-free yogurt, or simply enjoy by itself.
9. Store in an air-tight container.

Pin It

Get widget