10.21.16

Gone in 60 Seconds. That’s what happened when we whipped up holistic nutritionist Kristin Dahl‘s homemade granola recipe and brought it into the office. What was meant to be a quick food shoot, turned into a team blitz on the whole stash of grain-free goodness and the end of a giant tub of coconut yogurt.

Kristin’s gluten-free granola recipe is shockingly simple, requiring nothing more than a handful of whole-food ingredients (that you probably already have) and a few minutes in a hot oven. The result is a low-sugar, gluten-free snack or breakfast accessory that beats out any store-bought version, especially on the nutrition front…

Granola is a fantastic source of protein, fiber and healthy fats. It’s also a healthy option if you’re craving something sweet or crunchy – the perfect compliment to homemade almond milk or to snack on while sipping your autumn latte. If you’ve never made granola before, trust me, these recipes are foolproof!The fun thing about homemade granola is that you can customize any recipe to your liking. You can add oats, a variety of nuts and seeds, and toss in dried fruit once it’s cooked and cooled. Below are a couple of my favorite combinations, but play around and have fun with it!

Coconut + Walnut Gluten-Free Granola

FOR HONEY PUMPKIN WALNUT:

1-2 cups chopped walnuts
1 cup slivered almonds
1 cup raw pumpkin seeds
1 cup unsweetened shredded coconut
1/2 tsp Himalayan salt
2 Tbsp coconut oil, melted
3 Tbsp raw, organic honey
1 tsp vanilla extract

FOR CINNAMON MAPLE ALMOND:

1-2 cups chopped almonds
1 cup slivered pecans
1/2 cup raw pumpkin seeds
½ cup walnuts
1 cup unsweetened shredded coconut
1/2 tsp Himalayan salt
2 Tbsp coconut oil, melted
2 Tbsp organic, grade B maple syrup
1 Tbsp raw honey
1 tsp vanilla extract
1 tsp cinnamon

Directions:

Preheat oven to 300 degrees.

Combine nuts, seeds, coconut and salt in large bowl.

Add coconut oil plus sweetener and mix until fully combined.

Bake on a sheet pan with parchment paper or in a glass Pyrex dish for 15-20 mins, or until lightly browned.

Toss halfway for even toasting.

Cool, Serve and Enjoy!


From our friends

Leave A Comment

  1. Kristin, I can’t wait to make this tomorrow to have a batch for the week. Thank you, love!

  2. I’m signing up to see more. This site looks great.

    Rosalyn | 10.31.2016 | Reply


*

Join us for a weekly dose of wellness.


Follow Us



  • ABOUT US | ADVERTISE | NEWSLETTER | PRIVACY | T&C