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Betty’s Granola (Nut Free and Gluten Free)

My nut free and gluten free granola, sweetened with maple syrup and coconut sugar and warmed with cinnamon, cardamom and ginger.

Cook Time 45 mins
Total Time 45 mins
Difficulty: Beginner
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Ingredients
  • 4 1/2 cups gluten free rolled oats (not instant)
  • 1 cup raw sunflower seeds
  • 1 cup raw pepitas
  • 3/4 cup shredded raw coconut (optional)
  • 3 Tbsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 tsp ground ginger
  • 1/2 cup coconut sugar
  • 3/4 cup pure maple syrup
  • 1/4 cup water
  • 1/3 cup coconut oil (liquefied)
  • 3/4 cup dried raisins or cranberries
Instructions
  1. 1
    Preheat oven to 325 F.
  2. 2
    Place oats, sunflower seeds, pepitas, cinnamon, cardamom, ginger, coconut sugar, and shredded coconut in a large bowl and mix very well.
  3. 3
    Add maple syrup, water and coconut oil to the dry ingredients. Mix until all the dry ingredients are moistened.
  4. 4
    Line a 17x12x1 inch rimmed baking sheet with parchment paper. Spread the granola mixture on the baking sheet.
  5. 5
    Bake for about 25 minutes or until the granola starts to brown. Take out of the oven, stir with a flat spatula, then bake another 15-20 minutes. Watch carefully so it does not burn; you may need to stir it one more time.
  6. 6
    Take out of the oven and place on a cooling rack. Add raisins and stir to combine, then cool completely.
  7. 7
    Transfer to an airtight container. Store at room temperature for up to 1 month or in the freezer for up to 3 months.
Read it online: https://www.bwellayurveda.com/recipe/bettys-granola-nut-free-gluten-free/

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