Best ever sugar and gluten-free nutty granola
I don’t eat a ton of granola, but when I do, it’s always homemade.
What’s great about making granola at home is that it’s as easy and uncomplicated as it gets.
I can’t think of another type of recipe that you can whip together so quickly, with just a handful of ingredients, that gives you so much leeway in terms of modifications and swaps, that will still leave you with a final product that winds up so good!
Today I’m sharing a sugar and gluten-free version of granola, that is naturally sweetened with both liquid and powdered monk fruit.
You can feel free to follow it as is, or use it as a general guide and make modifications wherever necessary to suit what you have on hand in your own pantry.
Best Ever Sugar and Gluten Free Nutty Granola
Prep Time: 15 minutes | Cook Time: 30-40 minutes | Yields: approximately one litre
Ingredients
1/3 cup sugar-free liquid sweetener (I like to use Lakanto Maple Flavored Syrup)
1 tsp maple or vanilla extract
1 tbsp chia seeds
1 tbsp powdered sugar-free sweetener ( I like to use Lakanto Monkfruit sweetener)
2 cups gluten free oats
1/4 cup amaranth
1/2 cup walnuts, roughly chopped
1/4 cup pecans, roughly chopped
1/2 cup almonds, roughly chopped
2 tbsp hemp seeds
1 tsp cinnamon
1/4 cup coconut shreds
1/2 tsp pink himalayan salt
Directions
Preheat over to 325 degrees
In a small bowl, combine all wet ingredients and chia seeds; mix well and let sit for 15 minutes to allow the chia seeds to gel.
In a large bowl, combine dry ingredients and mix well.
Pour liquid ingredients over the dry ones, gently stirring and mixing the blend until all of the dry ingredients are fully coated.
Line a large baking sheet with parchment paper and spread a thin layer of granola mixture across the sheet, making use of the entire space (use 2 baking sheets if the mixture does not fit on one when thinly spread).
Bake for 30-40 minutes; flipping or tossing the mixture at the half way point (15-20 minutes).
Remove from oven, let cool for 20 minutes
Store in an air tight container in a cool, dry place (keeps for several weeks).
