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I am addicted to Purely Elizabeth’s Ancient Grains Granola. It’s GF and tastes like a heavenly cinnamon coffee cake! It also has a strong sweet-saltyness to it that I just love!

I have been wanting to try and make my own granola for a while now. My first few attempts were not good… I included coconut oil and the granola burned 🙁 But this time I used unsweetened applesauce and it turned out great. I’d like to get a food dehydrator and try making this granola with the coconut oil because the oil has so many great benefits.

Dry Ingredients:

2 cups gluten free raw oats
1 cup buckwheat groats
1/4 cup chia seeds
1/2 cup raw sunflower seeds
2 tsp. cinnamon
1 tsp. sea salt
1/4 cup coconut crystals

Wet Ingredients:

1/4 cup coconut nectar
3 TBS. peanut butter or almond butter
1 tsp. pure vanilla extract
1/4 cup unsweetened applesauce

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In a large bowl, mix all of your dry ingredients:

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In a separate, smaller bowl, mix your wet ingredients…

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Mex the wet ingredients with the dry and stir until fully combined… then spread the granola on a large baking sheet (I use parchment to save my sheets and prevent sticking).

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Bake at 300˚ for 15-20 minutes, flipping over, then baking another 15-20 minutes until golden brown. Let cool. Granola will harden up after it cools.

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Store in a tupperware or glass container. The granola will stay good for up to 4 weeks.

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Print Recipe
Gluten-Free Granola
Servings
Ingredients
Dry Ingredients
Wet Ingredients
Servings
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. In a large bowl, mix all of your dry ingredients
  2. In a separate, smaller bowl, mix your wet ingredients
  3. Mix the wet ingredients with the dry and stir until fully combined… then spread the granola on a large baking sheet (I use parchment to save my sheets and prevent sticking).
  4. Bake at 300˚ for 15-20 minutes, flipping over, then baking another 15-20 minutes until golden brown. Let cool. Granola will harden up after it cools.
  5. Store in a tupperware or glass container. The granola will stay good for up to 4 weeks.

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