Week day mornings can be kind of hectic at times, so it is nice to have something quick, nutritious and long lasting available to grab on the way. Gluten free granola makes this a little bit easier; it is great with a bit of yogurt or just by the handfuls as a snack. This recipe has just the right combination of flavours and sweetness, I can’t seem to keep enough of it around, and my daughter loves it.
I have been using a recipe similar to this for years, I used to make it before we were gluten free as a granola bar. I have made some slight changes so that I could use it as a gluten free recipe. It was always a huge hit with all of my daughter’s little friends and her classmates when she was little as a regular recipe, but it is now as well!
I just make it up as a granola so she can have it for breakfast, but it also makes an amazing snack, as well as satisfying my daughter’s sweet tooth after school.
Gluten Free Granola
1 cup Gluten free rolled oats [I use Bob’s Red Mill, although I am sure there are others out there]
¼ cup Honey
½ cup of unsweetened coconut
1/3 cup of melted butter
¼ cup chocolate chips
1/4 cup of ground flax
Can also add in some sliced almonds and walnuts, pecans or cranberries [really anything you like!] . My daughter likes her granola pretty plain – she really likes the coconut flavour that comes through.
Mix all ingredients until well combined, preheat oven to 350 degrees. Transfer into a well greased pan. Bake in oven for 15-20 until the oatmeal is browned. Remove and stir, let cool and place in a re-sealable container in the fridge, will keep for a few days.