I love breakfast, but I never have time to make it during the week. Over the past few months, I've been elevating my oatmeal game throwing everything from chia seeds to goji berries into my Nature's Path GF Oatmeal. It is delicious but due to a lot of stomach issues and my ALCAT results (a post for another day), it was recommended I try a grain free breakfast. That included ridding my breakfast of gluten free grains.
I tried some of the Whole Foods grain-free mixes and they tasted delicious but were far too expensive. So, I looked up a few different recipes and came up with my own cost-efficient gluten-free grain-free gut-friendly granola (say that 10 times fast!). It's delicious heated up or cold with sheeps-milk yogurt or almond milk. Let me know if you throw something different in yours, I'm always looking for ideas!
First, take pecans, almonds, walnuts, and dried berries and mix them in a bowl. A few of the recipes I consulted said to add the berries in halfway through baking, but I just added them in from the start and it tasted yummy. Then, add in the coconut flakes and Maca powder.
In a sauce pan, heat up the coconut oil, maple syrup, and nut butter of your choosing. Once melted and combined, pour over dry mixture and stir.
Place on a greased baking sheet and put in the oven on 320 for 20 minutes. Watch this closely because the granola can go from delicious to disgusting the minute the almonds burn! Move the mixture around after 20 minutes and set back in the oven on 340 for 5 minutes to finish. Set out to dry overnight (you can place it back in the same mixing bowl) and place in a container when finished.
The result is an amazingly nutritious and filling breakfast or snack that is a major budget saver!
Note, nuts and dried fruit can be tough on the stomach but become easier to digest when cooked. This is gut friendly for me but listen to your body. I do not recommend this every day or in large amounts for those with stomach issues. It's a great alternative to granola if you're gluten or grain free but please test out how this makes your stomach feel before making a huge batch!
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Recipe Time: 30 Minutes
- 1/2 cup of raw slivered almonds
- 1/2 cup of walnuts
- 1/2 cup of pecans
- 1/4 cup of dried cranberries (or whatever dried fruit you'd like)
- 1/4 cup of dates, cut into very small pieces
- 1/4 cup of shredded coconut
- A sprinkle of maca powder
- 2 heaping tablespoons of coconut oil (or grass fed butter)
- 1 tablespoon of maple syrup
- 2 teaspoons of organic cane sugar
- 1 tablespoon of nut butter (if you wish)
- Preheat oven to 320 and grease a baking sheet
- Note: The maple syrup can make this recipe very sticky so this part is essential if you don't want to be trying to clean crystallized, baked syrup off your pan for hours
- Pour all dry ingredients in a bowl and stir until well combined
- On low heat in a pot, add the coconut oil, maple syrup, and optional nut butter. Stir well and simmer until slightly bubbling
- Pour mixture over dry ingredients and mix well
- Spread the combined mixture on your greased baking sheet and bake for 20 minutes or until golden brown (watch this closely for burning!)
- Take the mixture out and toss it around on the pan for even baking then place back in the oven on 340 for 5 minutes
- Pour warm mixture into a bowl and leave out to dry overnight
- This will stay good for about three weeks if stored in a cool, dry environment