I think that we can all agree that yogurt isn’t best when eaten plain. Whether it’s a topping or a flavor (I swear by French Vanilla), adding a little something extra to a bowl of yogurt makes it fun and inviting, not to mention delicious. Having not had gluten-free granola on hand to add to my pre-gym morning yogurt, I became used to eating it as it was. Occasionally I would be decadent and add some chocolate chips, but this became an addictive and unhealthy habit. I had to stop. And I still really missed granola.
Last week I discovered that Bob’s Red Mill makes a gluten free oat. For a long time I hadn’t bought gluten free oats because they were too expensive. These, however, were close to $6 for a 32 oz. bag. Pretty decent for a gluten free product, right? I combined them with a number of my favorite ingredients to make this Gluten Free Granola, inspired by a Martha Stewart Recipe. The beauty of this recipe (and granola in general) is that the possibilities are endless. You can add a multitude of nuts and dried fruits to make it your own special granola. Just have fun with the flavors and enjoy! Your yogurt will never be boring (or deprived) again!
Begin by mixing together the maple syrup, sugar, oil, vanilla, cinnamon and salt.
Add the oats, coconut and nuts and stir until completely moistened.
Divide the mixture evenly across two baking sheets. Bake until golden brown, about 15 minutes. You may need to shake the tray occasionally while it bakes. (Don’t you love the focus on this shot. I tried turning the photo vertically so it would be accurate, but this is prettier.)
It’s finally nice out so I can take pictures from my deck outside! Enjoy! :)
Gluten Free Granola
Adapted from Martha Stewart Living
3 cups Bob’s Red Mill Gluten Free Quick Rolled Oats
1/3 cup maple syrup
2 tablespoon turbinado sugar
1 tsp cinnamon
1/4 cup olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup pecans
1/4 cup slivered almonds
1/3 cup sweetened coconut flakes
Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.
Whisk together maple syrup, sugar, oil, vanilla, cinnamon and salt in a large bowl. Add oats, coconut and nuts and toss until completely moistened.
Divide the mixture evenly across two baking sheets. Bake until golden brown, about 15 minutes. You may need to shake the tray occasionally while it bakes.
Remove from oven and let cool completely on a wire rack. Transfer the granola from the pans to a large bowl or airtight container. (If you want to add dried fruit, now is the time.) The granola will last for up to one week.