Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]

by Chelsea @ Make Real Food on June 24, 2014, no comments

As we talked about last week.  Yogurt = Awesome. …But …Yogurt + Granola = even more awesome. Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]I like to pack yogurt & granola to take to work – and my cuppow bnto makes keeping them separate until ready to eat easy-peasy 🙂

The only problem with most granola is oats.  Yeah.  I know they make gluten free oats.  But guess what?  My body hates them.  Perhaps even more than it hates gluten and dairy.  And.  Oats usually = granola.  Whomp.  Whomp. 🙁

The other day, though, after making the new batch of yogurt that I talked about last week, I decided it was time to make some granola to enjoy myself.  Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]And I wanted it to be all clumpy in big clumps.  Because < Who doesn’t?  

Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]So, in my super impatient state, I decided to make up a recipe AND cook granola.  At 10pm.  < Not advised.  Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]But the results?  Beauty.  In the form of granola.  🙂 

Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]The key to getting the granola to stick together into the (awesome) clumps is to let it cool for an insanely long time (think – overnight) before touching it at all or taking it off of the baking sheet.  Resist.  It’s so worth it in the end.  

Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]You can add dried fruit to this granola if you desire – but I’d add it after it finishes baking.  I added some dates and raisins, but decided I didn’t really like them in there.  

Now.  Go enjoy some granola.  Or, go put it in the oven, so you can enjoy it tomorrow.  🙂 Grain Free Granola Clusters [Vegan/Gluten Free/Grain Free]

Grain Free Granola
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  1. 1/2 cup peanut butter (or other nut butter of choice)
  2. 1/2 cup maple syrup
  3. 1/4 cup coconut oil
  4. 1 tablespoon cinnamon
  5. 2 teaspoons vanilla
  6. 1/2 teaspoon salt
  7. 3 total cups nuts or seeds (I used 1 cup almonds, 1 cup pecans and 1 cup combined of (uncooked) quinoa, chia seeds and hemp seeds) (Any nuts, seeds, grains will do)
  1. Preheat oven to 275 degrees and prepare a rimmed baking sheet with tin foil or a silicon mat
  2. Add the peanut butter (or other nut butter), maple syrup, coconut oil, cinnamon, vanilla and salt to a medium size pot
  3. Heat over medium-low to slowly melt ingredients together, stirring frequently
  4. While heating, grind the three cups of nuts/seeds/etc in your food processor until they are all uniform size - but not so long that they begin to break down into nut butter.
  5. After nuts/seeds are processed, spread evenly on prepared baking sheet
  6. Once heated liquid peanut butter/maple syrup/coconut oil/spices mixture is melted and well combined, pour over nuts/seeds on baking sheet.
  7. Spread the liquid mixture so that it completely covers the nuts/seeds
  8. Bake for 35 - 40 minutes, watching carefully to keep from burning (cooking times may vary) - it is finished when it is starting to brown on the edges and more firm than tacky in the middle
  9. Take baking sheet out of oven and place on the counter. Don't do anything else to the granola for at least 6 - 8 hours, or overnight
  10. After resting time, break gently into bite size pieces using a spatula
  11. Store in an airtight container
  1. Great served over yogurt or with milk, or for munching on alone
  2. You can add up to 1 cup of dried fruit if desired. If so, push fruit into granola gently when it comes out of the oven
  3. Any nuts/seeds will work - I just used what I had on hand
Make Real Food
This recipe was shared on GFE’s gluten free Wednesday roundup.  Click here for other awesome gluten free recipes.  

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