Homemade-Gluten Free Granola

by Zehorit Heilicher, Tastemaker in Residence 

Fall is here and life is busy with school starting and businesses adapting to our new pandemic lifestyle. I try to simplify morning routines to make the start of the day stress-free, so the tone is set for the rest of my schedule. One of my favorite items to have on hand is this mapley sweet and crunchy granola, warm with cinnamon and cardamom flavors, and crunchy-nutritious with gluten-free nuts.

This easy recipe (adapted from Vegan Chickpea) is versatile and delicious. Replace some of the ingredients with your favorite nuts, play with the sweetener (or omit altogether), or even make a savory snack mix by replacing the maple syrup with soy sauce and adding some rosemary or thyme. Play with your food!

This granola is wonderful sprinkled over your favorite yogurts, over ice cream, and even to simply snack on. 

Make a double batch and share as holiday gifts in a pretty mason jar and you are all set!

Yields 6 cups

Ingredients

1 cup unsweetened shredded coconut or coconut flakes

1 1/2 cups slivered almonds or raw almonds, chopped

1 1/2 cup raw pecans, chopped

1 cup raw walnuts, chopped

1/4 cup raw sunflower seeds

1/2 cup pistachios

1/2 cup pumpkin seeds 

2 Tbsp chia seeds

2 Tbsp flaxseed meal

1/4 cup maple syrup - high quality (or more)

3 Tbsp ground cinnamon

2 tsp cardamom

1/2 tsp fine sea salt

3 Tbsp coconut oil, melted (or olive oil)

1 tsp vanilla extra

Instructions

1. Preheat the oven to 325 degrees F. Combine all ingredients to the bowl except the spices, salt, maple syrup, oil, and vanilla. Stir well to mix.

2. In a small bowl, whisk together the remaining ingredients until well combined. Pour the liquid mixture onto the nut mixture and toss gently until all ingredients are evenly coated.

3. Spread the mixture on a parchment-lined baking sheet and bake for a total of 30-35 minutes, pausing to stir every 10 minutes until fragrant and golden.

4. Store the granola at room temperature in an airtight container for up to a couple of weeks (or in the fridge for a couple of months).