I’ve been craving granola lately and I find the store bought stuff expensive and too sugary. A few weeks ago I made Goop’s Beauty Bars and loved them. I thought that would be a good place to go for a granola recipe and it was. I made the Clean Granola from her site and am totally down with the outcome. Meg was even more excited than I was when she tasted it, but she doesn’t get out much.
- 2 cups gluten free oats
- ½ cup quinoa flakes
- ½ cup puffed millet
- ½ cup raw chopped cashews
- ½ cup raw chopped pecans
- ¼ cup shredded unsweetened coconut
- 2 tablespoons pumpkin seeds
- 2 tablespoons flax seeds
- ½ teaspoon maldon (or other coarse sea salt)
- 1 teaspoon cinnamon
- ¾ cup coconut palm sugar
- 1 tablespoon water
- ¾ cup coconut oil
- ½ teaspoon vanilla
- Preheat the oven to 250°F.
- Combine first 10 ingredients in a large bowl.
- In a small saucepan, combine the coconut sugar with 1 tablespoon water and cook over very low heat until sugar is dissolved, stirring occasionally. Be careful here—the sugar can burn easily.
- Turn off the heat, add coconut oil, and stir with a spatula until the oil has melted.
- Add the sugar and oil mixture to the bowl along with the vanilla extract. Mix to combine well, and spread on a large rimmed baking sheet. Try to make an even layer with no gaps to ensure good clusters.
- Bake for 45 minutes, then use a large spatula to turn and mix, without breaking up any large clusters, and bake for another 20 minutes.
- Allow to cool before digging in.
I didn’t have puffed millet, so I substituted it with puffed amaranth, which made the clusters smaller. If you want chunky granola, use the millet. I also didn’t have pecans, so I chopped up almonds and think they worked wonderfully.