Less Sugar Granola (Gluten Free)
I love having homemade gluten free granola on hand. It makes such a nice topper for a yogurt bowl or a smoothie bowl. Making my own I can add in exactly the ingredients I love and can tolerate.
Equipment
- 1 sheet pan
Ingredients
- 2 cups gluten free rolled oats
- ½ cup almond meal, gf
- 6 tbsp olive oil
- ¼ cup pure maple syrup substitute date syrup if desired
- 1 tbsp honey substitute date syrup if desired
- 1 teaspoon cinnamon, gf
- 1 teaspoon cardamom, gf
- ½ teaspoon ground nutmeg, gf
- 1 ½ teaspoon pure vanilla or vanilla paste, gf
- ⅓ cup Trader Joe's Dehydrated Raspberries or other dehydrated raspberries
- ¼ cup raisins or golden raisins
- ⅛ cup unsweetened dried cranberries
- ⅓ cup cashews, roughly chopped, gf
- ⅓ cup shelled pistachios, roasted or raw, gf
- ⅓ cup pumpkin seeds or sunflower seeds, gf
Instructions
- Preheat the oven to 325℉.
- In a bowl stir together the oats, almond meal, olive oil, maple syrup, honey, cinnamon, cardamom, nutmeg, cloves, and vanilla. Pour onto a parchment lined baking sheet.
- Bake for 20 minutes. Stir and return to the oven for 15 minutes. Remove from the oven. Add the nuts, fruit, and seeds and stir to combine. Bake for an additional 5 minutes.
- Remove and let cool. Store in an airtight container for up to 2 weeks for best freshness.
