GFKC Granola

For a quick Breakfast or Snack

May is Celiac Disease Awareness Month, and we’re kicking things off with a delicious granola recipe, and will spend the month sharing helpful family tips, Q&A’s, celiac disease organization roundups, an exciting announcement, and much more. Stay tuned!

We’ve graduated from yogurt pouches to yogurt cups in this house, and what better addition than homemade granola? It’s a great way to bulk up your morning meal, or provide sustenance at school or before kid activities. I used relatively minimal ingredients, and the great thing about granola is you can customize it to your favorite tastes. Don’t love dried fruit? No problem, leave it out. Not a fan of pumpkin seeds? Easy peasy, swap for sunflower seeds or your favorite nut. The hands on prep time is under 10 minutes, and the oven does the rest of the work for you. Enjoy!

Ingredients
1/2 cup avocado oil
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 cups GF rolled oats (we love Bobs Red Mill)
1 cup pumpkin seeds
3 T ground flaxseed
1/2 teaspoon sea salt
1 teaspoon cinnamon
*1 cup chopped dried fruit - added after baking - otherwise they get too hard/chewy! (optional)

Preheat oven to 275.

Pour 1/2 cup avocado oil, 1/2 cup maple syrup and 1/2 teaspoon vanilla in a sauce pan and mix on low heat.

In a separate bowl, mix together 2 cup GF oats, 1 cup pumpkin seeds, 3 T ground flaxseed, 1/2 teaspoon sea salt, and 1 teaspoon cinnamon. Pour the wet mixture over the oat mixture, and fully combine. Pour evenly on to baking sheet, and pop in the oven for 45 minutes. Gently toss oats on the baking sheet with a spatula, and bake for another 20 minutes. Let cool and store in airtight containers. Enjoy any time of day!