I made this recipe specifically for my daughter's lunch box. It is one of her favorite things to have for recess with fruit and vanilla yogurt. Because it was made for school, I have kept in mind school safety! So, no nuts in this recipe. Feel free however to customize this granola to your own tastes by adding nuts, dried fruit and seeds. You can also reduce the amount of maple syrup if you want it less sweet. If you are new to eating gluten free, don't forget to purchase oats that are certified gluten free - I used Bob's Red Mill Rolled Oats in this recipe.
Granola
Ingredients:
1 cup gluten free rolled oats
1/2 cup shredded coconut, unsweetened
1/4 cup pumpkin seeds, no hulls
1/2 tsp cinnamon
3 TBSP maple syrup
2 TBSP melted butter
Directions:
1. Preheat the oven to 300 degrees
2. Add oats, coconut, pumpkin seeds and cinnamon to a bowl. Mix well.
3. Add the remainder of the ingredients, and stir until well combined.
4. Spread granola evenly on a baking pan.
5. Bake for 8 - 10 minutes and allow to cool before serving.
1 cup gluten free rolled oats
1/2 cup shredded coconut, unsweetened
1/4 cup pumpkin seeds, no hulls
1/2 tsp cinnamon
3 TBSP maple syrup
2 TBSP melted butter
Directions:
1. Preheat the oven to 300 degrees
2. Add oats, coconut, pumpkin seeds and cinnamon to a bowl. Mix well.
3. Add the remainder of the ingredients, and stir until well combined.
4. Spread granola evenly on a baking pan.
5. Bake for 8 - 10 minutes and allow to cool before serving.