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
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
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
- 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