Gluten Free Granola


3 Cups Gluten Free Oats
1 Cup Buckwheat Grouts
3/4 Medium Sweet Shredded Coconut
1/4 Cup Cane Sugar
1/2 Cup Liquid Gold Blood Orange Olive Oil
1/2 Cup Maple Syrup
1/3 Tsp Ground Cinnamon
3/4 Tsp Sea Salt
Dried Cranberries to taste (optional)


    Preheat oven to 250 degrees Fahrenheit. In a large bowl combine all dry ingredients except cranberries. In another bowl, whisk together Blood Orange Olive Oil and Maple syrup. Combine wet and dry ingredients and coat thoroughly. Spread mixture in two baking sheets and bake. Stir every 20 minutes to cook evenly and reduce sticking. Granola is done when golden brown in color. When done, transfer to a large bowl and mix in cranberries if desired. Store in airtight container.

    Great on its own or as a topping on yogurt.


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