Intolerances: Fructose, Gluten, Dairy, Soy
A perfect crunch to top your favorite yogurt or to grab a handful for a snack.
Granola is a great crunchy and sweet treat. It can be added to yogurt, ice cream, it is even great on its own. Granola is also something that can be made healthy. Sure, there are ways to really amp up the sweet factor and make it decadent, but it can also be made simple and delicious. I love that it is truly customizable, you can add your favorite nuts and seeds to make it your own. You can also add in additional flavors to make it special, Craisins, chocolate, coconut. Treat yourself to your favorite flavors.
Serve it with:
- Yogurt
- Ice Cream
- Milk
What you need:
- Cookie Sheet with Parchment Paper
- Air Tight Container (Mason Jar)
- Rolled Oats, Gluten Free
- Sprouted Pumpkin Seeds
- Shelled Roasted Pistachios
- Vanilla Extract
- Chia Seeds
- Flax Seeds
- Canola Oil
- Vanilla Syrup (optional)
First thing you will want to do is preheat your oven to 350°. In a mixing bowl, add oats, pumpkin seeds, pistachios, chia seeds, flax seeds, vanilla, and brown rice syrup. Mix all of the ingredients together and pour them onto a parchment lined cookie sheet.
Bake the granola for 15 minutes, stirring halfway through. Once everything is done, let the granola cool and stir in your add-ins. I would recommend Craisins, cocoa nibs or unsweetened coconut. Once everything is mixed in, serve immediately or store in an airtight container for up to a month.
Crunchy Granola
Intolerances: Fructose, Gluten, Soy
Yields: 2½ cups
Prep: 5 minutes Total Time: 15 minutes
1½ cups Rolled Oats, Gluten Free
¼ cup Shelled Pistachios
¼ cup Pumpkin Seeds
1 Tbsp Chia Seeds
1 Tbsp Flax Seeds
2 tsp Vanilla
1-2 Tbsp Brown Rice Syrup (the more clusters you want, the more syrup)
Optional 2 T Craisins, Dark Chocolate, Cacao Nibs or Unsweetened Coconut
- Preheat your oven to 350°
- In a mixing bowl, add the ingredients (except optional ingredients) and stir.
- Pour the mixture onto a parchment lined cookie sheet and bake for 10 minutes, stirring halfway through. Let cool, mix in your add-ins and serve.
Store in an airtight container for up to 1 month.
Side Note: If you can’t find brown rice syrup, you can substitute honey or maple syrup, but only if you are tolerant. Otherwise, omit the syrup all together and replace with vegetable/canola oil. You won’t get the same crunchy clusters, but it will still be delicious.
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