Granola has got to be one of my favourite foods, but I hate that most commercial granolas are made with refined oils and tons of sugar, are low in fiber, and are generally pretty pricey. So I make my own. It’s super easy, literally just five minutes of mixing stuff and then the oven does the rest of the work.
Plus, there are so many variations you can make that you can appeal to everyone’s tastes. I love raisins, but for some reason, my kids aren’t big fans, so I usually split the batch in half and add chocolate chips to one half (for them) and raisins to the other (for me). This granola is also great for those with food sensitivities as its gluten-free, dairy-free and vegetarian.
Cinnamon Raisin GranolaPrint This
- 3 cups gluten-free rolled oats
- 1/4 cup flaxmeal
- 1/4 cup sesame seeds
- 1/4 cup shredded coconut
- 1/2 cup hemp hearts
- 1/2 cup sunflower seeds
- 1 cup chopped pecans
- 2 teaspoons ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup maple syrup
- 3 tablespoons avocado oil
- 1 teaspoon vanilla
- 2 large egg whites
- 1 cup dairy-free chocolate chips or raisins
- Preheat the oven to 300 degrees F.
- In a large bowl, mix together oats, flaxmeal, sesame seeds, coconut, hemp hearts, sunflower seeds, pecans and spices.
- In a medium-sized bowl, mix together the maple syrup, avocado oil, and vanilla and pour over the granola.
- In a small bowl, whisk the egg whites until frothy and pour over the granola, mixing well.
- Spread granola out onto two parchment paper covered cookie sheets. If you cannot fit both in the oven at the same time you may need to make two batches.
- Bake for about 20 minutes, then turn over, and bake another 20-30 minutes or until light golden brown.
- Add in raisins or chocolate chips.
- Let cool completely before storing in an air-tight container.
GF, DF, VEG