You don’t have to be a hippie to nosh on this ‘nola.
I almost never eat store-bought granola because it’s high in sugar, high in carbs, and low in protein. Most granola is hardly a health food. This recipe, however, uses whole grains rich in fiber, nuts and seeds packed with protein and healthy fats, and natural sweeteners only.
This recipe contains NO gluten or refined sugar, and can be made dairy free as well. It makes a great addition to plain yogurt or eaten dry on its own.
Note: I almost never measure when I cook or bake, so the measurements herein are merely suggestions. Adapt the ratios as your taste buds see fit.
Dr. Z’s Earthy-Crunchy Granola
- 1 cup gluten free rolled oats – I like Trader Joe’s or Bob’s Red Mill brands
- 1 cup chopped nuts and seeds – I use walnuts, pecans, and hulled sunflower seeds
- 1/4 cup flax seeds, ground in a coffee grinder (better to grind your own than to buy flax meal)
- 1/8 cup coconut flour or all purpose gluten free baking flour
- 5 to 6 tablespoons organic butter – if using salted nuts, use unsalted butter. If using unsalted nuts, use salted butter. I like Kerrygold brand. (For dairy free version, use 4 tablespoons of melted coconut oil)
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger root powder
- 1.5 tablespoons honey
- 1/2 cup dried fruit (optional) – I like dried cranberries and kumquats
- Sea salt to taste
- Preheat oven to 350 F
- Combine all dry ingredients in a bowl and mix well.
- Melt the butter or coconut oil by placing it in a microwave-safe dish and microwaving for 30 seconds. Stir in the honey or maple syrup, combining it well with the butter/oil.
- Add the wet ingredients to the dry and mix well, so that all of the dry ingredients are coated.
- Optional: For a chunkier consistency, place the mixture in the refrigerator for 5 minutes, and then break into big chunks with a fork.
- Place on a glass baking pan (optional: put down parchment paper first, to make for easier cleanup)
- Bake for 10 minutes, stir up the oats, and then bake for another 5-8 minutes, or until the mixture is a nice golden color. (The more butter or oil you use, the longer it will need to cook.)
Adaptations and Musings
This granola goes very well on top of plain yogurt or almond milk. If you’re making it without dried fruit, adding fresh fruit like blueberries can be quite delightful.
You may find that this granola recipe looks quite similar to that of the topping of my apple-pear crumble recipe. If you made more granola than you need, it might be time to whip up a small batch of crumble!