Granola is a funny thing. Oats seem to be a constant, but then the formulas go every which way. Some have fruit, some have nuts, some are high in fat, others low, and sweeteners vary from sugar to honey to none at all. Our idea with this recipe was to make a tasty, satisfying granola on the healthy side that was also gluten-free and vegan. We have taken advantage of the health benefits of coconut oil and sprouted seeds and gently sweetened it with both apple-juice concentrate as well as rice syrup. Make sure to read through the Tips, as we also offer ways to vary the flavors to your liking.
- 3 cups gluten-free oats
- 1 cup sliced almonds, blanched or natural (EncycLINK)
- ⅓ cup apple-juice concentrate
- 2 tablespoons coconut oil
- 2 tablespoons rice syrup
- ½ teaspoon cinnamon
- ⅔ cup sweet or tart dried cherries, chopped
- ½ cup sprouted sunflower seeds
- Position rack in center of oven. Preheat oven to 300°F.
- Scatter oats and almonds on rimmed baking sheet pan and toss to combine. Bake for about 10 minutes or just until they begin to color, but haven’t really taken on any significant color.
- Meanwhile, whisk together the apple-juice concentrate, oil, rice syrup and cinnamon. Remove pan from oven and pour liquid mixture over oat mixture and toss to coat evenly. Increase oven temperature to 350°F.
- Bake granola for about 20 to 25 minutes or until toasted and browned evenly, tossing once during baking time. Toss in cherries and sunflower seeds upon removal from oven. Cool pan on rack. Store granola at room temperature in an airtight container for up to 1 month.
- You might be used to seeing granola that comes in clumps. Our granola results in a loose mixture, as there is a lower concentration of fat and sweetener, which are what usually hold the clumps together. You can double the liquid sweetener and the coconut oil if you want a richer mixture.
- Here are some substitution ideas:
- Use cranberry concentrate instead of apple.
- Vary the fruit or nuts or seeds.
- Try another liquid sweetener such as honey or maple syrup.
- Play with the spices; try ginger or cardamom.