Thursday, March 7, 2013

Recipe: Gluten Free Cranberry Walnut Granola

I saw a granola recipe in a cookbook that called for delicious ingredients like almonds and apricots, and it was all pretty and served warm and I thought: I can make that. 

Only I didn't have any apricots, or almonds, or sesame seeds, or cardamom.  Then I thought, screw it.  I can use what I've got and make something just as tasty. 

So I did. 

And then the 4 serving recipe of granola was suddenly all I wanted to eat all day.   I saved just enough for my husband to try it, and then vowed to make more.  This is good stuff. 

The recipe is gluten free, but calls for oats, so if you can't tolerate oats then it's not for you.  I use Bob's Red Mill certified gluten free rolled oats.  I would suggest only using a certified GF brand to avoid the potential for cross-contamination.

Warm Cranberry Vanilla Walnut Granola


1 1/2 cups gluten free rolled oats
3/4 cup chopped walnuts
3/4 cup dried  cranberries
1/4 cup shredded coconut (sweetened or unsweetened)
2 tablespoons pepitas (or other seed)
1/2 teaspoon cinnamon
1/4 cup coconut oil
1/4 cup agave nectar (or honey or maple syrup)
1/2 teaspoon pure vanilla extract


1- In a pan over medium low heat, combine coconut oil, agave nectar, and vanilla extract and cook until coconut oil has melted.  While waiting, combine oats, walnuts, cranberries, coconut, pepitas, and cinnamon in a bowl and mix to combine.

2- When coconut oil has melted, add dry ingredients to the pan.  Mix well to combine and heat through until oats are golden and cranberries have softened, approx. 5 min.

Serve warm. Serve plain or topped with yogurt.

Serves 4.

1 comment :

  1. Yum! I love the idea of a warm granola -- this looks delicious!