Finding the perfect homemade granola recipe was a bit of a challenge. And finally, I thought that I was finished testing and had my version perfected. But recently I have made the choice to go gluten and refined sugar free. So it was back to the ‘test kitchen’. I didn’t think it was possible but I love this version so much more than my formerly perfect granola recipe. I love that this one is wheat gluten free, refined sugar free (very little natural sugar as well), and uses coconut oil, my new fave ingredient. I hope you enjoy it too!
First, a quick note about oats. I began this recipe wondering if there was truly a gluten free oat. Here is what I believe the answer to be. You can buy oats that are certified wheat free in that they have not been contaminated with wheat gluten in the processing of the grain. However, oat has it’s own type of gluten that you may or may not react to.
The fun thing about making granola is that you can play around with the recipe. If you don’t have cashew butter, try almond butter. Try hazelnuts and blueberries for one of my favourite granola recipes.
Apricot Cherry Granola
What You’ll Need:
- 6 cups wheat free oats
- 1 cup raw almonds (coarsely chopped)
- 1 cup raw pumpkin seeds
- ½ cup hemp seed
- ½ cup ground flax seed
- ¾ tsp salt
- ¾ cup coconut oil, melted to a liquid
- ¾ cup cashew butter
- ¼ cup maple syrup
- 1 cup dried apricots (coarsely chopped)
- 1 cup dried tart cherries
Preheat your oven to 350F. In a large bowl, combine your oats, almonds, seeds and salt. In a separate bowl whisk together your melted coconut oil, cashew butter and syrup until smooth. Add your wet ingredients to your dry ingredients and stir until coated. 
Spread evenly onto two cookie sheets lined with silpat or parchment paper. Bake in 10-minute intervals stirring between each one until the granola is a nice dark color. This usually takes 30 to 40 minutes. After 30 minutes, I reduce my intervals to a few minutes so I don’t miss the golden dark color. Let cool on your baking sheets. Once cool, stir in your dried fruit and store in airtight containers. 
To keep my breakfast dairy free I serve my granola with vanilla or unsweetened cultured coconut ‘yoghurt’ (I love the Yoso brand) or coconut milk beverage and I top with fresh fruit, fried bananas and coconut ribbon. Yum!
Since this makes more than 9 cups of granola, I have been known to give some away as a treat or a hostess gift (especially for brunch dates) or freeze some for when my precious granola-loving mother-in-law comes to visit.
Coconut Fried Bananas
It is a super easy yet very special addition to any breakfast. My 6 year old daughter and I like to experiment in the kitchen and have tried many flavour combinations for these. Curried bananas are hands down my favourite (agave covered bananas tossed in a good quality mild yellow curry powder.) Madeline’s favourite offering are perfectly carmelized honey coated cinnamon bananas.
What You’ll Need:
- Coconut Oil
- Bananas
- Cinnamon (or other spice such as curry)
- Honey (or agave)
Simply toss your bananas in honey and cinnamon. Heat your coconut oil in a skillet. Fry your coated bananas until caramelized and golden. Serve immediately.
Enjoy!
Jacqui xo