Gluten-free (and delicious) Granola

Happy Tuesday everyone!

So I would not be a genuine Minnesotan, if I did not mention the weather and how absolutely beautiful it is outside! And I know what you’re thinking, “why are you giving me the best granola EVER recipe, when all I want to do is be outside.” However, this is so good and easy to prepare it is well worth spending the 45 minutes to bake it. And your tomorrow morning self will pat you on the back!

Here is the recipe slightly adapted from

1 large beaten egg white

3 Cups gluten-free rolled oats

1 3/4 Cups Chopped Raw Nuts

1/2 Cup of Pure Maple Syrup

1/4 Cup of Olive Oil

2 Tablespoons of Honey

1 teaspoon of salt

1 1/2 teaspoon of ground cinnamon

3 Tablespoons of pure vanilla extract

Here is how you make it!

You can use whatever combination of nuts that your heart desires. My personal favorites are pecans, walnuts, almonds, and sunflower seeds. When you are buying them make sure you do not get  the salted and roasted nuts. You want to look for raw nuts or else the salt will really addy up.

Preheat your oven to 300°

Start with your oatmeal and one large bowl (see, I told you it was easy) it’s a  throw-everything-into-one-bowl deal. Make sure to get gluten-free oats if you are sensitive to them. I am not, so I’m a quaker (original, not instant) kind of girl.


Add in all your fancy nuts. You can buy them whole and give them a quick chop or throw them in the food processor. Or get them in the cute little bags pre-chopped that you can find in the baking section.


Add in your fluffy/beaten egg white.


Don’t forget the cinnamon, salt, and vanilla!


Last, add in the honey, olive oil, and maple syrup, then just mix it all together.


Pour into a 9 by 13 in baking pan and cook at 300° for 35-40 minutes, stirring the granola every 10 minutes, and letting the delicious smell waft through out your home as it dehydrates in the oven.


After it is starting to brown, take it out and let it cool. At this point you can add dried fruit or a little bit of chocolate into the granola before storing in an airtight container.  Then when hunger strikes top with yogurt, milk, (or even ice cream…shhh!) and fruit!

photo 2


Don’t worry there’s no hidden quinoa in this granola.



3 thoughts on “Gluten-free (and delicious) Granola

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