Crunchy granola

Since I cleared the house of most products with wheat and gluten in it, I thought I would try to find a new replacement for breakfast that my man might enjoy as well and I came up with this granola which we both find delicious (we mixed it 50-50 with cornflakes this morning and almond milk poured over… Yum!).

I basically put in my favorite nuts and seeds, but this recipe could be made with anything, use around 50-50 oats to nuts/seeds. Just make sure you get certified gluten-free oats if you are allergic.

Granola1

Ingredients

2 cups of whole rolled oats
1/2 cup raw almonds
1/2 cup walnuts
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3 tbsp coconut oil
1 tbsp dextrose (glucose) powder
1 tsp vanilla essence
Pre-heat oven to 160C (320F -don’t go above this temperature if you add dextrose as it has a lower melting point than table sugar). Chop the almonds and walnuts into pieces. Pour all the nuts, oats, seeds and dextrose into a bowl and combine. You could use honey instead of dextrose, just keep in mind that it has fructose in it (which I try to avoid).
Granola2                 IMG_3428
Melt the coconut oil and pour over the mix and stir. Then add the vanilla essence and stir again. Then spread the mix on two baking sheet and pop in the oven for 15 minutes.
Take the granola out of the oven and cool before putting in an airtight container to store.

Comments

  1. I love granola in all forms, shapes and sizes. I rarely eat it for breakfast, I just snack it all day long in little bits and pieces. When I do take it for breakfast I have it with plain yogurt. Thanks for sharing this nice recipe. I should start making my own. Have a wonderful weekend!

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    • Good idea for snacking. I love it too because you can use it in so many ways… by itself, mixed with other foods or drizzling on top 🙂 I have been away for the weekend, beautiful sun, hope you enjoyed yours too 🙂

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  2. thehomesliceblog says:

    I spend a fortune on this stuff, good to see how easy it is to make at home!! Thanks for your like on my post!x

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  3. That looks great! Going to have to try it soon!

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  4. I make an oat free version as I have given up all grain & I use glucose syrup instead of dextrose. It is very yummy with my home-made yoghurt or kefir

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  5. Becky Cooper says:

    I make my own all the time but glad to find this recipe !! Didn’t know about using the coconut oil. Great replacement for the butter I use. Thanks again !!!

    Like

Trackbacks

  1. […] Furthermore, it seems that if you cook with glucose and it’s not covered (e.g. as in my granola) you need to reduce the temperature to around 160C (320F) as it will otherwise get a burned taste, […]

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