Granola is something I always have stand-by in my kitchen. You can add it to smoothie bowls, yoghurt bowls, eat it with some milk or simply with some fruits. Maurice always takes some to work, he mostly eats yoghurt for breakfast and he won't eat it without some of my home made granola. I personally love it on my smoothie bowl or with some coconut yoghurt and fresh berries.
Glutenvrije havermout
Like I've said before, I make this recipe quite often. Up until a couple of weeks ago, I never followed a strict recipe. I did add all of the things that I listed down below, but I never measured the right amounts. But for this recipe I have been measuring the amounts for the past couple of weeks and this is the final recipe!
What do you need for this recipe:
- Mixed nuts of your choice, I prefer walnuts, pecans, cashew nuts, almonds and brazil nuts.
- Gluten free oat flakes
- Chia seeds
- Flax seeds
- Coconut oil
- Agave or maple syrup
- Cinnamon
- Cookie spices
I prefer to make this recipe in a skillet/saute pan, but I'll also share the instructions for preparing it in an oven. Both work fine, I personally just find it easier to use a pan so I don't have to preheat my oven. If you use an oven for this recipe, then you'll have to melt the coconut oil in advance.
Ingredients
- 200 gram mixed nuts
- 100 gram gluten free oat flakes
- 2 tablespoons flax seeds
- 1 tablespoon chia seeds
- 4 tablespoons agave/maple syrup
- 1,5 teaspoon cinnamon
- 1,5 teaspoon cookie spices
- 2 heaping tablespoons coconut oil
Instructions
Skillet / saute pan
Take a skillet and put on the stove, medium high. First add the coconut oil and let it melt. Then mix in the nuts, covering them all in coconut oil. Add oats, seeds, spices and agave/maple syrup and mix everything together. Keep mixing everything so all sides are coated in spices and all sides will get golden brown. This will take about 10 to 15 minutes. After turning off the heat, let it sit for 45 minutes to cool down. After that, the granola will be stuck together. Break into rough pieces with a wooden spoon and transfer the granola to a glass jar, that way it will keep its crunch the longest. Store outside the fridge for up to two weeks.
Oven
Pre-heat the oven to 185 degrees Celsius / 365 degrees Fahrenheit. Top the baking tray with baking paper. Melt the coconut oil before adding it to a bowl with all the other ingrediënts. Mix well, make sure all nuts are coated in coconut oil and spices. Transfer the mixture to the baking tray and spread out evenly. Bake for about 15 minutes, while checking in between if the granola isn't burning. After 10 minutes, take the baking tray out of the oven and use a wooden spoon to stir and re-spread the granola. Put back in the oven for the remaining 5 minutes. Keep checking the granola. If after 5 minutes it doesn't look golden brown, add another couple of minutes to the baking time. When the granola is done, take it out of the oven and let it cool for at least 45 minutes. Then transfer the granola to a glass jar and keep for up to two weeks.
Notes
- Serve with coconut yoghurt and fresh fruits or add some to your smoothiebowl.
- If you prefer to add some seeds to your granola, then you can substitute a tablespoon of nuts for a tablespoon of seeds.
- Every now and then I add a bit of coconut flakes, cacao nibs or raisins to my baked granola. To mix it up a little.
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4 comments
🤤 Heerlijk! Met een pan maken heb ik dus nog nooit aan gedacht, lijkt me ook minder gedoe dan de oven. Weet jij toevallig hoe lang het dan ongeveer goed blijft?
Ja precies, is veel minder gedoe! De granola is best wel lang houdbaar, alleen is het de eerste week denk ik het lekkerst. De meeste crunch. Bij ons is het altijd vrij snel op, maar denk dat je het best twee weken kan bewaren.
Mooie website. Leuk om te lezen. Succes !
Dankjewel Ard!