I’ve been experimenting with different granola recipes lately. I made the switch from store bought to homemade granola a few years ago and haven’t looked back. Store bought is often too sweet, and made with cheap vegetable oils.
I prefer to cook with butter or coconut oil and be in control of how much sweetener I use. Must Taste Good’s recipe for Great Homemade Granola is delicious, but I also wanted to provide a gluten and dairy free option – so introducing Coconut Almond Granola!
There is a lot of confusion about whether or not oats are gluten free. The answer is that technically they are, however, there is the issue of cross contamination. During the harvesting and processing of oats, the same machinery and trucks that process and transport wheat are often used. For those with gluten sensitivity, you can purchase a brand of oats that is certified gluten free, such as Bob’s Red Mill Gluten Free Oats.
- 5 cups gluten free oats (such as Bob's Red Mill)
- ¼ cup uncooked quinoa
- 1 cup sliced almonds
- ½ cup unrefined coconut oil
- ½ cup honey
- 1 tsp almond extract
- 1 tsp cinnamon
- 1 tsp sea salt
- 1 cup dried cranberries (lightly toasted ** I prefer a chewier texture)
- Preheat oven to 300.
- In a large bowl, combine oats, quinoa, almonds, cinnamon, and sea salt.
- In a small sauce pan, melt coconut oil, honey, and almond extract on medium low heat.
- When coconut oil is melted, add liquid mixture to oat mixture and combine well.
- Transfer oats to a baking sheet and spread evenly.
- Bake for 40 minutes until golden brown.
- When cool transfer to an air tight container and mix in toasted cranberries.
Sources:
http://www.gfcf.com/articles/gluten-in-oats.html