- 4.5 Cups Whole Gluten-Free Oats (half bag of Bob's Redmill Gluten Free)
- 1 Cup Slivered Almonds
- 1 Cup Raw Unsweetened Coconut
- 1/2 Cup Raw Hemp Seeds
- 4 -8 tbsp Unrefined Coconut Oil (3-4 heaps if solid)
- 3-4 tbsp Cinnamon
- 3-4 tbsp Sucanat Sugar (add at end if you need it sweeter)
- 3-4 tbsp Raw Honey (add at end)
The following video will show you how to make my delicious, gluten free, and HEALTHY granola. If you would rather read how to do it than watch the video, scroll down and you can see the recipe as well as the preparation directions!
I have seen many of our patients make this their own by adding dried goji berries, chia seeds, and especially for those needing to stay away from sugar (for candida reasons) they have eliminated the honey and sucanat and just added a dash of raw stevia to each serving. For my families personal tastes we just use the honey to give the granola a gentle sweetness.
Our daughter loves eating this granola with Greek yogurt (plain and we sweeten it with stevia as the yogurt is a little tart for her taste buds) or grass fed heavy cream poured over the granola and chopped apples. If you can not have dairy using coconut milk sweetened with a pinch stevia or my coconut cream recipe will satisfy your belly too! Keeping your homemade gluten free granola in the refrigerator will help it stay fresh for weeks. I hope you enjoy your spoonful of healthy granola today!
NOTE: To make life easier, make sure the coconut oil is warm and more liquid-like when you mix it in 🙂
– 350 Degrees for 25 minutes until oats are golden brown.
– Add coconut, almonds (for nut free use extra coconut, sunflower or pumpkin seeds), and hemp. Cook for another 5-6 minutes until coconut and almonds appear toasted.
– Take out of oven. Add honey (and sucanat) and toss.
Video Directions (transcribed)
Hi everyone, and welcome to my “mamaliscious kitchen”, as my dad likes to call it.
Today I am going to share with you a very simple and nutritious recipe. It is my gluten free granola, inspired by our daughter, Adriana. She has a gluten sensitivity, so we choose the gluten-free oats. You can use the old fashion rolled oat, but you just want to make sure that it is the whole oat; that way you can get all of the nutrition and the fiber that the oat has to offer.
We are also going to use coconut flakes and slivered almonds, and we will also use some raw hemp seeds. Now, I add this to cookies and pancakes because it is just packed with nutrition and protein. 3 tablespoons of the hemp seeds will give you 11 grams of protein, so for all of you anti-aging buffs, it has great properties from the omegas to the good proteins. It is a great food to add to your diet and your smoothies.
We also are going to use coconut oil. We have some raw honey, and of course we have to have cinnamon for our granola! Lots of cinnamon 🙂
And for those of you who like it a little bit sweeter, we can add some organic sucanat to the recipe.
First of all, what you’re going to do is take the oats (I used about half a bag of gluten free oats) and put them in a bowl. You’re going to use about 4-8 tablespoons of your coconut oil and you’re going to bath the oats in the coconut oil until it gets a nice shimmer. In fact, the coconut oil is great for your hair, your skin, your nails… probably why my husband looks so good! He uses coconut oil on his face every night before he goes to bed. It also smells really good too.
So, make sure you coat the oats with the coconut oil and then you’re going to place them on the cookie sheet. I like to use stoneware, but if you have a regular cookie sheet, that’s just fine. Spread out the oats evenly. You’re going to cook for just about 25 minutes at 350 degrees, until you notice that the oats get a nice golden color to them.
You’re going to take out the cookie sheet and you’re going to cook your granola with your coconut, almonds, and your hemp for 5 more minutes. Toss all of it into the recipe with some cinnamon. Cook it for another 5-6 minutes, until you notice that your coconut is toasted and your almonds are toasted.
Then, you’re going to take out the granola, and this is the last step of the recipe, you’re going to use about 3-4 tablespoons of your raw honey (Click here to learn more). Now, you want to make sure that you don’t overheat the honey. That’s why we take it out and add it. It will melt beautifully, sweeten your granola deliciously, and honey just has great properties to it; all the minerals and enzymes that it has to offer.
If you also want to add a few tablespoons (at the end) of the sucanat, you can do that as well, if it’s not sweet enough.
- 4.5 c. Whole Gluten-Free Oats (half bag of Bob’s Redmill Gluten Free)
- 1 c. slivered almonds
- 1 c, raw unsweetened coconut
- ½ c, Raw Hemp Seeds
- 4 -8 tbsp. unrefined coconut oil (3-4 heaps if solid)
- 3-4 tbsp. cinnamon
- 2 tsp. nutmeg
- 3-4 tbsp. coconut sugar (add at end if you need it sweeter)
- 3-4 tbsp. raw honey (add at end)
- On a large cookie sheet spread the oats evenly and toss them in the coconut oil.
- Bake them for 25 minutes at 350 degrees until they are slightly golden.
- Take cookie sheet out and add all the other ingredients like nuts, coconut and cinnamon etc..
- Bake for another 5-8 minutes until almonds and coconut lightly toasted.
- Take out of the oven and cool for a few minutes then add honey and other sugar.
- Store in the refrigerator in a glass jar.
- Enjoy on yogurt, with chopped fruit or eat the clusters alone!
I hope you enjoy this recipe. I’ll leave you with one quote from my daughter, Adriana:
“Cook With Passion!”