If you are a lover of the chunky nut and seed filled granola like I am well then my you are going to love this recipe. I started off in the kitchen to create a whole other granola recipe but found that I didn’t quite have the ingredients required so this was a culmination of grabbing what was available at the time and boy did it work out! Lucky for me I always have a pretty good stock of raw nuts, seeds, and super foods on hand. Although I typically like to stay away from the grains myself, my family prefers the oat version of granola, so this batch was for them but I had to sneak in a bit for myself too since it was so yum!
I like to generously cover my small bowl of granola with fresh homemade almond milk and some fresh fruit for a mid-day snack or even a meal sometimes. I also like to keep a bag of dry granola in my purse or car for a snack on the go. My favorite way to use this granola is to top off a homemade acai bowl for breakfast.
I hope you all love this recipe as much as I do and would love to hear any variations you make on it. I thought making a chocolate version with raw cacao would be kind of yummy too.
Chunky Gluten Free Granola Recipe:
Dry Ingredients:
-8 cups gluten free organic rolled oats
-1 cup raw unsalted sunflower seeds
-1/2 cup raw hemp seeds
-1 cup whole flax seeds
-1 1/2 cups chopped raw almonds
-1 1/2 cups chopped raw pecans
-1 cup shredded coconut
-1/2 cup raw sesame seeds
-1 cup dried fruit of choice (optional)
Wet Ingredients:
-1/2 cup ghee or grass fed butter
-1/2 cup raw virgin coconut oil
-3/4 cup maple syrup
-1/4 cup raw honey
-1/4 cup raw coconut nectar
-1 Tbsp cinnamon
-1 Tbsp vanilla
-Pinch of sea salt
Instructions:
-Preheat oven to 300 degrees F. line 2 large baking sheets with parchment paper.
-Mix all dry ingredients except dried fruit together in a large bowl and set aside.
-In a small pan heat wet ingredients until just boiling and then remove from heat.
-Slowly incorporate the wet ingredients into the bowl with dry ingredients making sure to mix well so wet ingredients thoroughly coat the dry.
-Split the amount on each baking sheet and firmly press mixture down on baking sheets with the bottom of a glass or back of spatula.
-Place baking sheets in middle racks of oven and bake until golden brown. Mine usually take around an hour. Once the whole sheet is a light golden brown but not burnt, remove from oven sprinkle dried fruit over the top and set on counter to cool.
-Once cooled you can begin to break pieces off in large chunks and put into large containers.
-Store granola sealed in a glass jar or container in dark cabinet or in the refrigerator. Recipe makes almost 2 gallon jars worth. I like to keep 1 jar in fridge for use and the other in freezer for later.
As always….In good health and happiness.
