Cinnamon Coco-Nutty Granola
I have always loved cereal. I’m pretty sure I could eat cereal at any time of the day and would be one happy camper! The problem with many cereals on the supermarket shelves these days are that they are full of lots of hidden, nasty ingredients like refined sugar, additives and chemicals – not to mention they are predominantly gluten based. So for someone who loves cereal, but is on a gluten-free, wholefoods diet – this poses a problem!
The solution… make your own! This granola recipe is so easy to make and full of so much goodness like coconut oil and cinnamon which are great anti-inflammatory’s and nuts like walnuts, pecans and almonds which are full of antioxidants, protein and healthy monounsaturated fats – so will help keep you fuller for longer.
My favourite part about baking this granola is that it will leave your house smelling amazing! I enjoy eating mine with fresh almond milk and sliced banana on top. I hope you enjoy it 🙂
2 cups gluten-free oats
1 cup coconut flakes
¼ cup pepitas (pumpkin seeds)
½ cup activated almonds
½ cup walnuts, crumbled
½ cup pecans, quartered
2 Tbsp chia seeds
½ cup raisins
1 Tbsp cinnamon
¼ cup coconut oil
2 Tbsp rice malt syrup*
1 tsp vanilla extract
1 tsp Himalayan sea salt
½ cup amaranth puffs
½ cup millet puffs
2 Tbsp cacao and 2 Tbsp cacao nibs (for a choc-granola flavour!)
*other sweeteners could be substituted e.g. honey, maple syrup or a few drops of stevia
Wellness Tip: you can eliminate the raisins and rice malt syrup for a completely sugar-free version. If you do, add more coconut oil to ensure there is enough liquid in the mixture.
Preheat oven to 125 degrees Celsius.
Mix all ingredients in a bowl (excluding optional ingredients). You can use your hands to ensure its all evenly mixed.
Spread onto 1 or 2 baking trays (pre-lined with baking paper).
Bake for 30 minutes, turning halfway.
Remove from oven, pour into bowl and mix through any optional ingredients.
Store in an airtight container