Vanilla Almond Granola (Gluten-Free)
This gluten free almond granola has the biggest chunks, is extra crunchy, slightly nutty and perfectly sweet! It is made with gluten free oats.
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Servings: 8
Ingredients
- 2 ½ cups (200 g) gluten-free oats if using regular oats, use 1 cup quick oats + 1 ½ cup rolled oats
- ¾ cup (100 g) almonds
- ½ cup (70 g) sunflower seeds
- 2 tablespoons chia seeds
- 1 pinch of salt
- 4 tablespoons maple syrup or agave sirup
- 1 tablespoon coconut oil
- ¼ teaspoon vanilla extract
- ⅔ cup (150 ml) hot water
Add-ins (optional)
- 2 teaspoons cacao nibs
- 2 teaspoons dark chocolate chips
Instructions
- Chop the almonds roughly with a knife (or in your food processor).
- Add all the dry ingredients (oats, almonds, sunflower seeds, chia seeds and salt) to a large bowl and give it a stir.
- Add in the maple syrup, coconut oil, warm water and combine. Let sit for 15 minutes. The oats will absorb the moisture and make the mixture thicker.
- In the meantime, preheat the oven to 350°F (180°C) and line one or two baking sheets with parchment paper.
- Crumble the mixture over the baking sheet(s). You decide how big the chunks should be.
- Bake the granola for 30 minutes, stirring every 10 minutes to make sure the granola is evenly baked.
- Let the granola cool down COMPLETELY before storing it in an airtight container. Optionally add in some dark chocolate chunks and cacao nibs.
Notes
You can keep the granola for 3 weeks in an airtight container.
Notes
* Choose oat flakes rather than thick rolled oats. Thinner oat flakes will absorb moisture more easily and enable you to form bigger chunks as they will fall apart less quickly.
I like the "Haferflocken Kleinblatt" from Bauckhof.
Nutrition
Calories: 279kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Fiber: 6g | Sugar: 7g
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