Gluten-Free Cinnamon Vanilla Granola
I have a soft spot for granola... like super soft. In college I basically lived off of the stuff, with a few spinach salads mixed in for good measure. Since going paleo, we typically make paleo-nola (this recipe is my favorite), but I had some leftover GF oats that needed using, so I whipped up this little concoction the other week. Honey, vanilla, and cinnamon, oh my!
You will need:
2 cups gluten-free oats*
2 cups of raw nuts (almonds, walnuts, cashews, hazelnuts)*
1 cup raw pumpkin seeds
1 cup unsweetened shredded coconut
1 cup dried cranberries or golden raisins
1 egg white, lightly beaten
2 tablespoons water
3 tablespoons organic coconut oil
1/3 cup raw honey
1 teaspoon vanilla extract
½ teaspoon kosher salt
3-4 drops Young Living cinnamon bark essential oil
Preheat the oven to 300 degrees and line a baking sheet with parchment paper.
Add the raw nuts to a blender or food processor and pulse a few times to chop the nuts a bit. In a large mixing bowl, whisk together the egg white and water until bubbly, then add the coconut oil, honey, vanilla extract, cinnamon oil and salt to the egg white/water mixture and whisk together well. Pour the chopped nut mixture and the oats into the mixing bowl, along with the dried cranberries and shredded coconut. Stir everything well to make sure it is all coated.
Spread the granola mixture evenly on the parchment-lined baking sheet and bake for 40 minutes or until golden-brown and crispy. Rotate the pan and stir the granola once after 20 minutes, and again after 30 minutes. After it is nice and golden, remove the granola from the oven and allow it to sit for 10 minutes to allow it to set into clusters. Use a spatula to get under the granola and release the large clusters. We like to store ours in large mason jars, natch.
Enjoy alone, with your favorite grass-fed greek yogurt, coconut yogurt, homemade almond milk, coconut milk or cream.
*To make this recipe paleo, substitute a total of 4 cups of raw nuts instead of using any oats. For example, 2 cups almonds + 1 cup cashews + 1 cup walnuts.