Granola for Breakfast

Granola for Breakfast

It has taken me years to come up with a good granola recipe and I just love eating granola for breakfast. I make this breakfast granola every other month or so. Sometimes I make such a large batch that I do not have to make it again for a few months. This is my updated recipe going gluten-free and adding in healthier sugars.

Granola for Breakfast from slocooking.net #breakfast

Granola for Breakfast

6 cups gluten-free oats
½ cup flax meal
¼ cup agave
¼ cup melted coconut oil
1 ½ cup flaked unsweetened coconut
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
1 tbsp. vanilla extract
½ tsp. cinnamon
½ tsp. nutmeg
2 cups gold raisins

  • Pre-heat oven to 350’F
  • Spray 2 baking sheets with non-stick spray
  • Mix oats and flax meal in a large bowl (do not mix in coconut or raisins)
  • In a sauce pot heat agave, coconut oil and spices
  • Cook until mixture is clear and smooth
  • Add to oat mixture and blend well
  • Spread evenly on baking sheets
  • Bake 15 minutes or until golden
  • Remove from oven and cool
  • Once cool stir in raisins and coconut
  • Store in an airtight container
Granola for Breakfast
 
Author:
Ingredients
  • 6 cups gluten-free oats
  • ½ cup flax meal
  • ¼ cup agave
  • ¼ cup melted coconut oil
  • 1 ½ cup flaked unsweetened coconut
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • 1 tbsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. nutmeg
  • 2 cups gold raisins
Instructions
  1. Pre-heat oven to 350’F
  2. Spray 2 baking sheets with non-stick spray
  3. Mix oats and flax meal in a large bowl (do not mix in coconut or raisins)
  4. In a sauce pot heat agave, coconut oil and spices
  5. Cook until mixture is clear and smooth
  6. Add to oat mixture and blend well
  7. Spread evenly on baking sheets
  8. Bake 15 minutes or until golden
  9. Remove from oven and cool
  10. Once cool stir in raisins and coconut
  11. Store in an airtight container
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