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.

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).

               

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.