I think I am more in love with granola now than I have ever been. I ran out of granola again and looked into my pantry and saw there were a few things that were about to expire in the next month or so; shredded sweetened coconut, pecans, and almonds were all part of the pack. I checked my maple syrup in the fridge after our Sunday Gluten free Pancakes and that was on its way out as well. How fortuitous, I thought to myself, and decided it was time to make another glorious batch of granola. Maybe I should call it pantry granola, but I thought everyone’s pantry may be different so maybe I will just call it Simple Granola, gluten free, soy free and dairy free, of course. If you have never made granola, you are in for a sweet treat. It is very simple, so versatile and mixing it by hand just calms my mind. I enjoy taking summer’s ripe fruit and making yogurt parfaits with coconut yogurt. I tend to make them quite large and think, “Oh I will only eat half”. Then I devour it and maybe lick the sides if my face fits in the bowl. At least it is pretty healthy and no soy! Many of the pre-made granolas have soy in them. I am not sure why! When you make it yourself it is just so wonderful to see it come to life, and the feeling of being able to empty your pantry, not waste good food, and create a nice treat from what might have just gotten tossed is always a plus.
In a large bowl combine oats, shredded coconut and nuts, and set it aside.
In a smaller bowl whisk the extracts, cinnamon, salt, coconut oil, and maple syrup until mixed well...
then pour evenly over the other bowl with the dry ingredients
Fold the ingredients together with a spatula until all the ingredients are thoroughly coated.
Spread the mixture evenly in a large baking (light colored) pan and it’s ready to bake.
- 3 Cups Gluten free Oats
- 1 1/2 Cups Sweetened Coconut
- 1 Cup Chopped Pecans
- 1 Cup Sliced Almonds
- 2 tsp. Vanilla Extract
- 1 1/2 tsp. Almond Extract
- 2 tsp. ground Cinnamon
- 3/4 tsp. Sea Salt
- 1/2 Cup Virgin Coconut Oil (liquid)
- 1/2 Cup Pure Maple Syrup (if you are bound and determined to use the all corn sugar crap that tastes good but has no maple syrup in it, it will be sweeter, so keep that in mind)
- optional dried fruit ( I use whatever I have in my pantry, but this time I was all out)
Note: If you are sensitive to sulphites or dried fruit, don’t put any in. This granola is great by itself. You need to use a light colored pan for this recipe or you can try turning the heat down to maybe 300 or less but watch it carefully, because there is a fine line between toasted and burnt.
- Preheat oven to 320.
- In a large bowl combine oats, coconut and chopped nuts. Then set it aside.
- In a smaller bowl whisk the extracts, cinnamon, salt, coconut oil, and maple syrup until mixed well, then pour evenly over the other bowl with the dry ingredients.
- Fold the ingredients together with a spatula and when the ingredients are thoroughly coated, spread mixture evenly over a large baking pan.
- Bake for 25-35 minutes. Stop to stir two times while cooking. Making extra sure you are getting the sides of the pan mixed in well, since that part tends to cook first and then rotate your pan each time.
- When your granola looks lightly (key being* lightly) browned all over, remove from oven, add your dried fruit if desired and stir in.
- Let it cool completely, before adding to your airtight glass container
Simple Granola a soyfree, dairy free and gluten free oats recipe