You know that aroma that hits you when you walk past a bakery early in the morning?? Your entire home will smell like that as this granola bakes. Heavenly...
Granola is one of those foods that can be really really irresistible and fun, or really really dry and boring. I’m not trying to waste my snack time on bark (that isn't made of chocolate) or sawdust over here, especially in a space where there is such a wide range of delicious possibilities. So let’s keep our granola interesting, shall we? What do I mean by this? My culinary mantra: all the FLAVORS and TEXTURES!
This Gluten Free Toasted Granola promises to satisfy all of your sweet, salty, and savory cravings! It’s sticky, chewy, gooey, and crunchy & toasty, nutty, sweet, and salty. It’s perfect for breakfast with your milk of choice or over yogurt with fresh berries, in bar form as an on the run go-to, or all by itself as a midday snack. However you enjoy it, nosh on this Gluten Free Toasted Granola throughout the day to
satisfy your taste buds and your appetite. Watch Cecily and me make it here!
Prep Time: 20 minutes
Cook : 40 minutes
Yield: About 6 Cups
3 cups gluten free oats
1 tablespoon cinnamon
1 cup whatever dried fruit you have on hand - chop into bite size pieces using scissors if necessary (I love to use dates, pineapple, and blueberries. Other suggestions include: raisins, apricots, cranberries, cherries, apple, banana)
1/2 cup nuts, roughly chopped (I tend to use raw pecans and walnuts, but you can use your personal favs or whatever you have on hand)
Flaky salt (Maldon Salt is my fav)
2 room temp egg whites
3 tablespoons coconut oil, melted
1 tablespoon vanilla extract
3 tablespoons honey
3 tablespoons maple syrup
Preheat oven to 325°.
Toss the oats and cinnamon together in a large bowl, and then add the dried fruit and nuts. Toss again until combined.
In a separate bowl, add the egg whites, coconut oil, vanilla extract, honey, & maple syrup. Using a fork, whisk together until combined.
Pour over the dry ingredients. Mix together using a large spoon until well combined. It will seem dry at first but keep stirring and the oats will become evenly coated.
Line a sheet pan with parchment paper. Pour contents and use a spoon or spatula to spread into a thin, even layer (½ inch or so for chunks, a ¾ -1 inch for bars). Press rather firmly once the granola is in an even layer. Sprinkle with flaky salt.
Bake 25 minutes, rotate pan, and then bake 15 minutes more.
Allow to cool for 5 minutes for bars, and for at least 15 minutes for chunks (waiting a little longer makes for better pieces when you break it up!)
For bars, gently cut into a square or rectangular shape after 5 minutes, and for chunks, break into whatever size pieces you want after waiting a bit longer. Store in an airtight bag or container at room temperature. Prep the bars for on-the-go by wrapping them in parchment paper and securing them with string.