I don't know whether to start with the fact that this granola is seriously healthy, or that it's insanely delicious - whatever angle works best to convince you that you MUST MAKE IT, ASAP.

Granola is one of those things I love to have around to sprinkle on everything - coconut yogurt, smoothie bowls, fruit bowls -if you have never made granola at home before you might be surprised to learn how easy and inexpensive it is. I mean, we all know store bought granola can be a rip off...its like $6 bucks for a tiny amount that I can practically inhale on the ride home from the store. When you make your own you can make as much as you want, it's usually much healthier than the oil-laden store bought stuff and you can select your own delicious combination of ingredients. Plus, you now no longer have to nearly cry when you run out - just make another batch ...all it takes is a little bit of time and a few simple ingredients!

The recipe below is protein packed (quinoa + pumpkin seeds), gluten free and naturally sweetened with banana and just a little bit of maple syrup. I used a little bit of oil spray but you could easily omit that - the final product may look a bit less toasted but it will taste just as great.The quinoa and buckwheat groats (buckinis) give it a crazy crunch -seriously- this stuff stays so crunchy even after MINUTES in milk - and the coconut and cardamom make the best flavor combination. The method is as simple as tossing together all of the ingredients and throwing it in the oven - let it cool a bit and you have perfect, crispy, toasty, tasty and healthy granola... if you can avoid eating it all in the process.

Of course feel free to use this recipe as a jumping off point for your own special granola recipe - pretty much any combination of grains, nuts and seeds will be amazing! But note that if you do wish to add dried fruit or very oily nuts (like walnuts or pine nuts), fold them in after the cooking process is over or else you'll have a burnt mess.

Now I am going to go eat this granola instead of making an actual dinner! Happy cooking!

 


Serves: 8 • Prep Time: 5 min • Cook Time: 45-50 min


  • 1 cup GF rolled oats
  • 1/2 cup cooked quinoa
  • 1/2 cup dried buckinis (buckwheat groats)
  • 1 cup large flaked & dried coconut
  • 1/2 cup pumpkin seeds
  • 1 large ripe banana (or 1.5 small bananas), mashed
  • 1 tsp. cardamom
  • 1/2 tsp. cinnamon
  • 1/2 tsp. vanilla
  • 1-2 tbsp. maple syrup (depending on desired sweetness)
  • 1 tsp. coconut spray oil or melted coconut oil (optional)

1. Preheat your oven to 325* F.

2. In a large bowl, mash your banana till totally smooth and then add all of your ingredients - mix well.

3. Spread the mixture out on a parchment lined baking tray, spray lightly with oil. Mat down the granola into an even layer with a spatula (this ensures you'll get those much desired clusters). Once in an even layer, liberally spray the top of the granola with the coconut oil spray.

NOTE: If you are using melted coconut oil, simply mix into the bowl with the other ingredients.

ANOTHER NOTE: If you are doubling or tripling the recipe, make sure you use more than one sheet tray - the granola will never crisp up right if it's not in an even thin layer.

4. Place the sheet tray in the oven for a total of 45-50 minutes, pulling it out and tossing it to avoid burning every 15 minutes - you can mat it back down lightly after each toss but don't worry too much, you want uneven clumps. At the end of the cook time the granola should feel dry to the touch but it will continue to brown and crisp as it cools so do not over bake.

5. Allow to cool on the counter. Stores in a mason jar in the fridge for at least a week.

 

LIGHT & LOVE, LIVECLEAN KITCHEN

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