MAPLE SPICE GRANOLA
The holidays are filled with tempting sweets and sugary breakfasts. For a gluten-free and healthier version of granola, look no further than this recipe. A simple breakfast that is both tasty and healthy.
Total time: 45 minutes
Hands on Prep: 10 minutes
Yields : Makes 4 quart-size jars of granola
- 4 cups gluten-free rolled oats
- 1 cup pumpkin seeds
- 1 cup sliced almonds
- ½ cup whole flax seeds
- 2 apples, cored & diced
- 1 cup dried cherries
- 2 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground clove
- 1 tbsp sea salt
- 1 cup maple syrup
- ½ cup olive oil
- 2 tbsp vanilla extract
- 2 tbsp lemon zest
Preheat the oven to 300 F. Line two baking sheets with parchment paper.
With a sharp knife, core and dice the apple. In a large mixing bowl, combine the oats, nuts, seeds, fruit and dried spices.
In a small pot, combine the maple syrup, vanilla, olive oil and lemon zest. Heat lightly on low to combine, never letting this reach near a boil. Remove from heat and add the wet mixture to the dry ingredients. Stir thoroughly to combine. Turn the granola out onto your prepared pans and use a large spoon to spread it in an even layer.
To make the perfect clumping granola, bake for 30 minutes rotating once halfway through. Resist the urge to stir! To avoid burning, it’s important that the temperature of the oven is low between 275 – 300F. Remove once lightly golden and crispy, let cool completely before breaking it into clusters.
Makes 4 quart-size jars of granola
*Recipe and photography by Claire Ragozzino / www.vidyaliving.com