oven-toasted gluten-free granola

24 Jan

gluten-free oven-toasted granolaSecretly, I don’t like yogurt. The texture is weird, and it doesn’t smell great. But it’s good for me so I keep trying. And if I disguise it under heaps of blueberries and homemade granola, it makes a great breakfast.

I was inspired by a big, cheap bag of large-flake organic coconut that I picked up at Whole Foods over the holidays. I suspect it might be hard to find here in Calgary, but any other size of unsweetened coconut would also work. I also added some ground almonds (I like to keep a bag in the freezer and add a few tablespoons to customize pancake or cake mixes). This size was a test-batch to get the basic flavour, but I plan to try some different variations next time. Maybe dried cherries, pecans, more maple… the sky is the limit.

1½ cups gluten-free rolled oats
½ cup unsweetened coconut (large flake if you can find it)
1 tbsp baking mix (any kind: Bob’s Red Mill, Celimix… I used Pamela’s Pancake Mix)
1 tbsp ground almonds
⅓ cup sliced almonds
¼ tsp cinnamon
1½ tbsp melted butter
1½ tbsp canola or vegetable oil
1½ tbsp maple syrup
1 tsp vanilla

Mix the dry ingredients together, mix the wet ingredients together, then combine. Spread evenly across a baking sheet and toast at 300 degrees for 30 minutes to an hour. Stir every 10 minutes to get it browning on all sides. Your house will smell wonderful and your breakfast will be crunchy.


One Response to “oven-toasted gluten-free granola”

  1. Pam January 27, 2011 at 9:16 am #

    Hi Willo! Your sister sent me your blog and I LOVE it! Such a great idea 🙂

    This granola sounds wonderful! And I am addicted to Pamela’s pancake mix, I think we have pancakes every weekend (and one weekday) and even the husband likes them better. Great products!

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