This GLUTEN-FREE GRANOLA recipe will become a favourite breakfast or brunch offering, whether you’re at home or the cottage. It’s so good, you’ll want to double the recipe!
Every time I plan a weekend at the cottage, I send out meal assignments in advance and my friends always happily oblige, each preparing a meal over the course of their stay. However, breakfast is my domain; I always look after this important first meal. The key to starting the day off right? Making this GLUTEN-FREE GRANOLA recipe!
Cottage breakfasts include fresh berries and other fruit served with yoghurt, St. Urbain bagels, juice, coffee and tea. I usually make the granola the night before I head up north and keep it in a handsome, covered canister on the counter as a beacon to early risers looking for a 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 that’s both memorable and healthy to boot.
Interested in how to make homemade granola? Here are a few things to keep in mind:
ON A ROLL
Gluten-free rolled oats are the order of the day for this recipe. Using them is an extra-nice consideration in case you have someone with gluten intolerance in your midst. Look for brands like Bob’s Red Mill and Splendor Garden, or ask your grocery store for additional suggestions. Links to purchase both of these superior brands are listed below.
An assortment of nuts really raises the flavour profile of this crunchy granola and I like to include 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.
Using maple syrup as part of the glaze for 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.
FRUIT AND COCONUT LOVE
I started adding the coconut a few years back and am happy I did. It adds yet a bit more nutty flavour into this mix – not that it needed it, but in this recipe, more is more. One suggestion: always use unsweetened coconut to avoid a sugar spike so early in the day.
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.
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. In our humble opinion, eating this GLUTEN-FREE GRANOLA with fruit juice instead of dairy is the only way to go.
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