Gluten Free Cinnamon Granola
Wednesday, October 29, 2014
Granola is one of those things I always ended up hating myself for buying. As I stroll the grocery aisles, I try with all my might to look away but all of it's pretty packaging and fonts and vegan, gluten-free, organic, low calorie promises pull me in, and I find myself at the cash register, all ready quenching my low blood sugar, pointing out the barcode to the cashier saying "this too" with a mouth half full of vegan, gluten-free, organic, low-cal goodness. The problem is, when I get home, my hand is permanently stuck in that box of granola and as I idly snack on what I think is innocent, I decide to entertain myself by reading the message from the little old lady who's had this granola recipe in her family for generations. It's always nice to know where my food comes from, I think, as my eyes roll over to the nutrition box. This is when I curse the marketing team that did this to me, as I learn I've been unknowingly eating thousands of calories along with sugar, oil and all sorts of additives by the bucket load.
So this time, when I found myself in that magical breakfast cereal aisle, I stood my ground and made a mental exclamation to that stupid marketing team, and to that phoney little old lady. The second I got home I pre-heated the oven and decided to make my own. It's as easy making a bowl of cereal. It just takes 15 minutes longer, but it's worth it!
Makes approximately 8 servings & keeps for 2 weeks.
YOU WILL NEED:
3 CUPS GLUTEN FREE OATS
1/3 CUP COCONUT OIL
1/4 CUP HONEY
1/4 TSP SALT
1 TSP GROUND CINNAMON
Pre-heat the oven to 180C or 350F.
Combine all the ingredients in a large bowl and make sure it's all fully and evenly mixed.
Spread the oats on a parchment lined baking tray and bake for 15 minutes, turning half way through.
I like mine a little overdone (AKA burnt) so take a little bit of creative liberty and make sure to keep an eye on yours and take them out when they're golden to your satisfaction.