In NYC this week we had a taste of spring for a hot second- a 70-degree day and it was total magic. And in true NYC weather, the next day was frigid and raining. Cool.
Despite the lack of warmth outside, my office is typically a sauna. Post subway ride, I'm usually sweating up a storm in the AM- so hot oats ain't cutting anymore for a warming breakfast. While I am a huge fan of Purely Elizabeth, I've been itching to take my crack at making homemade granola.
And so here we are. A not too sweet and crunchy granola that makes the perfect topping to my non-dairy yogurt. (Yes, dairy has left the food groups I can eat, though I do miss you Siggi's oh so much.)
Whether eating this by the handful (don't say I didn't warn you) or having a touch upon your morning bite- enjoy this great a low sugar gluten free granola.
Peace && Love xx
Servings: 12-15 1/4 cup servings (you know, depending on self-control)
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup uncooked quinoa
- 1 cup large coconut flakes (not the shreds)
- 1 cup raw cashews
- 3/4 cup raw pumpkin seeds/pepitas
- 2 tablespoons chia seeds
- 3 tablespoons coconut oil
- 2-3 tablespoons maple syrup (depending on preferred sweetness)
- 1/2 cup tahini
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- Preheat your oven to 325 degrees and line a sheet pan with parchment paper.
- Mix the oats, quinoa, nuts, seeds, and coconut flakes in a bowl.
- In a small sauce pan, mix together the coconut oil, tahini, spices, and maple syrup.
- Heat on low until all are combined.
- Then pour the tahini mix over the dry oat mixture. Combine well.
- Spread the mix on the baking sheet.
- Bake for 25-30 minutes until golden brown, turning pan midway.
- Allow to fully cool on the sheet.
- Break into clusters.