Rolled oats mixed with an assortment of seeds and nuts, tossed with cinnamon and slow baked in a maple syrup glaze – this GLUTEN FREE GRANOLA will become a favourite breakfast offering at your home or cottage.
Every time we plan a weekend at the cottage, I send out meal assignments in advance. Our friends always oblige, each preparing a meal over the course of the weekend. The one exception is breakfast because I always look after the important first meal of the day. The key this – making GRANOLA!
Breakfast at the cottage includes fresh berries and other fruit with yoghurt, St. Urbain bagels and this GLUTEN FREE GRANOLA. I usually make the granola the night before we head up north and keep it in a handsome, covered canister on the counter so that early risers have easy access to this wonderful treat.
You will be amazed when you first make this recipe; it’s so simple yet wonderfully crunchy and nutty. It’s a cereal both memorable and healthy to boot.
Here are a few guidelines for when you make this to enjoy at home or the cottage:
ROLLED OATS – I only use gluten-free rolled oats for this recipe to ensure that those with gluten intolerance can enjoy it along with everyone else. Look for brands like Bob’s Red Mill and Only Oats, or ask your grocery store for additional suggestions. Links to purchase both of these superior brands are listed below!
NUTS AND SEEDS – My favourites are walnuts, pecans, almonds and cashews, as well as sunflower and pumpkin seeds. Please note, I ALWAYS add half a cup of pumpkin seeds to this recipe, but I went to three stores while preparing this story and no one had any! Of course, the sky’s the limit, so additional ingredients can include pistachios, peanuts, sesame seeds, flax and even hemp. Play around with your selection until you create a granola that best suits your taste.
COCONUT – I started adding the coconut a few years back and am happy I did. I love the nutty flavour it adds to the mix. One suggestion, always use unsweetened coconut as there’s no need for an overly sweet cereal.
DRIED FRUIT – Cranberries and raisins have become standard when I make this recipe but you can also add currants, cherries, blueberries and even chopped, dried apricots. Just remember to add the dried fruit after the granola has come out of the oven so that it doesn’t become hard or taste burnt.
MAPLE SYRUP – Using maple syrup in this recipe adds yet another layer of deliciousness, but if you don’t have any, feel free to substitute with brown sugar. You can also reduce the quantity of syrup or sugar if it’s too sweet for your taste.
I always suggest that cottage guests help themselves to this granola and enjoy it with either milk, almond milk or yoghurt and fresh fruit. An additional suggestion is to enjoy it with nothing more than orange or cranberry juice. What? It’s true, my sister Milisa and I discovered this years ago, sitting on the dock one sunny morning. Eating this GLUTEN FREE GRANOLA with fruit juice instead of dairy is, in our opinion, the only way to go.
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