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Granola is a staple that most of us keep in our pantries for topping yogurt, applesauce or even grabbing a handful as a snack. While there are plenty of healthier versions on store shelves, many of them contain a lot of sugar, making it less than ideal for a nutritious breakfast. If you’ve never made your own granola, you might be surprised to hear that it’s actually pretty easy. Our gluten-free, gut-healthy apple cinnamon granola only takes 15 minutes to prep and then you can transfer it to the oven to do the rest of the work.
Our gluten-free granola is nut- and seed-based with pecans, almonds, walnuts and chia seeds. You might have noticed that we omitted one ingredient that you commonly see in granola, oats. Why? While some people might tolerate oats, many gut-healthy plans such as the Paleo, Autoimmune Paleo and Whole30 omit grains such as oats. (For more information on what a gut-healthy diet looks like, check out 8 Steps to a Healthier Microbiome.)
The best thing about making your own granola is that you can control the type of sweetener as well as the amount. Our recipe uses ⅓ cup pure maple syrup or raw honey for the entire recipe that serves eight, but you can feel free to increase or decrease that amount to your preference.
For even more gut-health benefits, serve it with a probiotic-rich organic plain yogurt, or try coconut yogurt to keep it dairy-free. (Laava dairy-free yogurt is one of our favorites and rich in probiotics.)
- Preheat oven to 225°F. Line a baking sheet with parchment paper.
- To a food processor, add pecans, almonds and walnuts and pulse until broken down into smaller, uniform pieces. Transfer mixture to a large mixing bowl.
- Stir in chia and coconut flakes.
- In a small bowl, combine honey, oil, cinnamon and salt. Pour over the nut and seed mixture and stir to coat.
- Spread in an even layer on prepared sheet. Bake for 30 minutes, then carefully stir the mixture. Bake an additional 30 minutes or until granola is dehydrated and crunchy. Let cool completely.
- Stir in dried apples. Store in an airtight container at room temperature.
Recipe courtesy of Paleo Magazine