My favorite power food is greek yogurt and granola.
Misty May-Treanor
Raise your hand if you hate reaching for your favorite crunchy breakfast item and it is stale?
It is the WORST!
A few years ago I realized that I am completely incapable of eating all of my cereal or granola before it goes stale. Now I am aware that cereal is cheap so replacing it is not that big of a deal, but granola is expensive!
In an effort to save myself the grief of yet another stale bag, I decided to make my own. That is how my “better than store bought” Gluten Free Almond & Pecan Granola was created!
How to make this incredibly easy Almond & Pecan Granola:
First, prepare your “dry ingredients”.
You accomplish this by giving your almonds and pecans a rough chop. Add your oats & nuts onto a baking sheet then toast them for 10 minutes until browned.
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Next, in a small bowl, add all of your “wet ingredients”.
Combine honey, coconut oil, cinnamon & vanilla extract. This creates the sticky honey mixture that will hold your oats and nuts together.
When your oats are toasted, add them to a bowl. Drizzle the honey mixture over top and stir to combine.
I let my granola mixture rest for a few minutes to make sure that the honey is completely absorbed.
Finally, pour your granola mixture back onto your baking sheet. Place it back into the oven while simultaneously turning the oven off.
Essentially you will “bake” the granola in the oven while the oven cools at the same time. Allow to cook for 8 minutes.
When your granola has cooled, use a spoon and break the granola up into large chunks. Store in an airtight container for up to 2 weeks in your pantry!
This granola pairs perfectly with many things. I have eaten it as a “cereal” with almond milk, it is the perfect morning, pairs perfectly with my make ahead yogurt parfaits and my yogurt breakfast bowl!
No matter how you choose to eat it, this Gluten-Free Almond & Pecan Granola is incredibly addicting & delicious!
ENJOY!
- 1 cup gluten free oatmeal, uncooked
- 1/3 cup raw almonds and pecans, chopped
- 1 1/2 tbsp honey or agave nectar
- 1 tbp coconut oil, melted
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- baking sheet
- wax paper
- small bowl
- large bowl
- cutting board
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Preheat oven to 350 degrees.
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Roughly chop your raw almonds & pecans. When completed, add oatmeal & nuts to a baking sheet. Spread out so not too crowded in any one area.
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Bake oatmeal nut combination for 10 minutes in oven. Every few minutes stir so cooks evenly throughout.
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While oatmeal is baking, into a small bowl combine honey, cinnamon, coconut oil & vanilla extract. Stir until well combined.
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When oatmeal is finished baking, turn off oven.
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Carefully pour oatmeal into large bowl. Add honey mixture on top. Stir to evenly coat all ingredients. (oatmeal will have a light sticky consistency)
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Add wax paper onto baking sheet. Pour oatmeal mixture on top, spreading out evenly.
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Place bake in turned off oven & let sit for 8 minutes. Once finished, remove from oven & cool.
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Once cooled, carefully break granola up into chunks (you can make them as big or small as you want). Serve & ENJOY!