Ingredients
Dry
- 3 cups certified gluten-free rolled oats
- 1/2 cup chopped nuts (pecans, walnuts, or almonds work great)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet
- 2 very ripe bananas, mashed
- 1/4 cup melted coconut oil (or neutral-flavored oil like avocado)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup dried blueberries (or fresh, if in season)
Instructions
1. Preheat and Prepare: Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients: In a large bowl, combine the oats, chopped nuts, cinnamon, and salt. Stir to combine.
3. Mix the Wet Ingredients: In a separate medium bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, and vanilla extract. Whisk until well combined.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir with a spatula until evenly coated.
5. Bake: Spread the granola mixture evenly onto the prepared baking sheet. Bake for 20-25 minutes, or until golden brown, stirring halfway through for even browning.
6. Cool and Add Blueberries: Let the granola cool completely on the baking sheet. This is important, as it will crisp up as it cools. Once cool, stir in the dried blueberries.
7. Store: Store the granola in an airtight container at room temperature for up to a week.
Tips
Fresh Fruit: If using fresh blueberries, toss them with a bit of gluten-free flour to prevent them from sinking in the batter. Add them in with the dried blueberries at the end.
Sweetness: Adjust the sweetness level by adding more or less maple syrup to your taste.
Customization: Feel free to experiment by adding other nuts, seeds, or dried fruits that you enjoy.
Serving Suggestions: Enjoy your granola with yogurt, milk, sprinkled over fruit, or just by the handful!
