I love granola. The crunchy, sweet goodness of whole grains and nuts is so satisfying! My mom used to make granola when I was growing up, and it was one of my favorite breakfasts (especially when it was made with peanut butter!). My mom was certainly on to something: homemade granola is an inexpensive breakfast option that is healthy and easy to make. Here is a basic, allergy-friendly granola recipe that can easily be customized to suit your tastes : )
Maple SunButter Granola
Makes 4 cups, 8 (1/2) cup servings
Vegan, Gluten-free; Free Of: soy, dairy, peanuts, eggs,
2 cups gluten-free rolled oats
1/4 cup flaxseed or chia seed meal
1/2 teaspoon salt
1/2 cup coconut flakes, unsweetened
1/4 cup sunflower seeds
1/4 cup pure maple syrup
1/4 cup natural SunButter (or other nut butter)
1 teaspoon vanilla
1/2 cup raisins or other fried fruit (optional)
- Preheat oven to 350 degrees F. Spray a cookie sheet lightly with oil. In a large bowl, combine the oats, flax meal, salt, coconut flakes, and sunflower seeds and mix well.
- Place the maple syrup and SunButter in a small microwaveable bowl and warm in the microwave for 30 seconds. Add in the vanilla and mix together thoroughly.
- Pour the maple/SunButter mixture over the oats and stir to combine.
- Spread the granola onto the prepared cookie sheet and bake for 15 minutes, or until golden color, stirring half-way through cooking time.
- If you decide to add dried fruit, you can stir this into the granola when it has cooled. This prevents the dried fruit from burning or drying out too much. Enjoy!