We made it to the weekend, hooray! 🙂 This last week totally kicked my butt so it was so nice to spend the day at Nordstrom yesterday assisting my old team with some styling appointments and spending time with some of my favorite people, not to mention all the beautiful produce! I die. Sometimes you just need to mix up your routine and it makes all the difference.
So if you haven’t figured out by now, I love sharing recipes that I make during the week with you all! One struggle of being gluten free is not being able to buy mass amounts of granola and cereal. Not only is it so much more expensive to buy, not many companies make gluten free options. So after searching through good old Pinterest, I found Whitney Port’s granola recipe which sounded so delish and with a little tweaking I could made gluten free! Hooray! I noticed that a lot of recipes call for more sugar or sweetener then I would like so I modified that in her recipe as well. Since I already use vanilla almond or soy milk with my cereal or granola in the morning, I need to be careful about where else I’m getting sugar from or it’s almost dessert, oops! Don’t get me wrong, I love some sugary breakfast treats every once in a while but not everyday. I hope you like this recipe as much as I do! It made enough to last me a couple weeks worth of breakfasts, woohoo! Here’s what you’ll need to make it!
- 4 cups gluten free cereal
- 3 cups gluten free oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup sliced almonds
- 4 tbsp honey
- 4 tbsp maple syrup (I used Trader Joes maple/agave blend syrup)
- 1/4 cup vegetable oil
- Preheat oven to 275
- In a medium bowl mix cereal, oats and nuts and set aside.
- In a small saucepan combine honey, maple syrup and oil and bring just to boil over medium heat.
- Drizzle over your mixture and toss until everything is evenly coated.
- Spread your granola mixture evenly onto a rimmed baking sheet or sheets. My oven can only hold one at a time but you will have enough mixture for two sheets.
- Bake the granola until the mixture is golden brown and dry, stirring every 15 minutes (about an hour and a half).
- Once your granola is done, let it cool completely, stirring it on the baking sheet occasionally.
- After it has cooled, mix in the cup of dried cranberries and store the mixture in an air tight container and enjoy it for up to two weeks! YUM!
I hope you enjoy this granola recipe! I think it turned out pretty good. Things to note, don’t get cocky and turn up the temp. on your oven to speed up the cook time, you will burn the granola which does not taste good, ha! Also, you will notice in the photos I initially cooked the cranberries with everything else, this was a terrible idea and they tasted awful and were totally burnt. So I had to pick them ALL out after it was cooled and added another cup of dried uncooked cranberries and it was so much better! Whitney makes hers with dates which didn’t sound amazing to me so I did cranberries instead. Feel free to experiment with your dried fruit of choice and let me know what you come up with! I filled up 4-20oz mason jars of granola and have been enjoying it for days! A couple mornings I added sliced banana on top which was delish! The hubs and my sister in law were snacking on it plain so it also makes a great grab and go snack!
Enjoy and thanks for stopping by! I’m off to spend the afternoon at the jewelry show with my sister in law! We’ve been going for years and it’s one of our favorite things to do! Vendors from all over bring their baubles and sparkles and set up camp at the Rosemont convention center for a couple days and the jewelry is the best! I have found some of my favorite pieces there and even got my bridesmaid jewelry there! We go a couple times a year and it’s so worth it! You know I love accessories so it’s like my own little heaven, hehe. Can’t wait to see what we find today!
“She designed a life she loved.”