After making pumpkin spice granola and apple spiced granola all fall and winter, it was time to mix things up — this tropical gluten-free granola is sending us straight into warm weather mode.
THE INGREDIENTS
3 cups truly, certified, absolutely purity protocol grown gluten-free oats from GF Harvest
2 ½ cups nuts & seeds of your choice (I used chopped almonds, sliced almonds, sunflower seeds and pumpkin seeds, but wouldn’t macadamia nuts be lovely? You can use ANYthing you’d like!)
1 heaping cup mix of dried pineapple, mango, and banana, chopped (I buy all three at Trader Joe’s)
½ -¾ cup shredded unsweetened coconut (or use sweetened if you’re feeling extra sweet)
½ cup coconut oil (also can use olive oil or oil of your choosing)
½ cup sweetener of choice (honey, maple syrup, coconut sugar, date sugar, sugar sugar)
1 teaspoon vanilla extract
pinch of salt
2 tablespoons maca powder (optional)
1-2 tablespoons chia seeds (optional)
THE MAKING
- Pre-heat oven to 325 degrees. Line large baking sheet with parchment paper.
- In a large bowl, combine oats, (the really gluten-free ones from GF Harvest) nuts, seeds, optional maca powder & chia seeds.
- Heat small sauce pan over med-low heat with oil and sweetener. Stir to melt coconut oil and dissolve sweetener, if you do not use liquid sweetener. Then add vanilla and pinch of salt.
- Remove from heat and pour over dry oat mixture, stir to coat.
- Pour contents of bowl onto prepared baking sheet and spread out evenly.
- Bake for 15 minutes, remove and stir, return to oven for 10-15 minutes longer. When the granola aroma starts to fill the kitchen, that’s when you want to take it out — I have been making the mistake of baking it longer and longer, trying to get it crispy and crunchy like the store-bought granola, but instead have ended up with dark, burnt tasting granola. It will start to become golden brown and smell amazing, THAT’S when to take it out.
- While still hot, stir in dried fruit and coconut.
- Allow to cool completely on the baking sheet, then funnel it into a large glass storage container and enjoy for breakfast with greek yogurt and fresh pineapple & bananas.
As with ANY granola recipe, you can make this one your own. Add more or less dried fruit, go crazy for coconut, put a little orange juice into the oil/sweetener mixture. Make it yours then fill me in on how you adapted it!
THE DO GOOD
As you read earlier this week in my post, we are on a mission to help our farmer friends at GF Harvest. My lovely friend Johnna got things rolling and we took it from there! Although we’ve made light of it with cheers of “SAVE FORREST!” and hashtags like #plantForrestplant, (good one, Al!) it’s no joke that they need our help. We can NOT let big name companies continue to mass produce mainstream oats via mechanical sorting (that are making some people sick) that are running smaller, family owned, actually-doing-the-right-thing-with-their-oats companies like GF Harvest out of business! We have the opportunity to speak up with our truly gluten-free oat dollars by choosing to purchase safe oats from a family who actually cares about the celiac community and has for years — their slogan is, “our celiac family serving yours.” We deserve safe oats. They deserve our business.
GO BUY YOUR OATS! (the awesome starter package deal ends today, April 15th, 2016)
GF Harvest did not ask for the help of our community, but we offered it, and in turn, they are offering the starter package deal (with free gift while supplies last!) for you this week. I am not being compensated in any way and have placed my order already!
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