Seedy almond and cinnamon granola {gluten-free}
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Good morning! If you find that store-bought granola is overly sweet or have never found the one granola that you liked, then this simple recipe is just for you! It consists of just a handful of ingredients I always keep in my pantry. I would rather make my own, so I can control the sweetness and flavors and use whatever seeds or nuts that I like. Besides, it's super easy and quick to make.
This crunchy granola is packed with healthy nutritious seeds, almonds, gluten-free oats and naturally sweetened with honey. It is totally customizable; swap in any nuts/seeds you like, you can add puffed quinoa, dried fruits, toasted coconut flakes or chunks of halvah… the possibilities are endless.
I love to serve it as a cereal with almond milk or sprinkled over gluten free oatmeal or yogurt, with seasonal fresh fruits, a drizzle of raw tahini and honey or silan (a date honey).
This batch should last for a week or two… if Izhar won't nibble on it between meals. ;-)
Once you make it, you will never buy store-bought granola again!
Have a lovely weekend! xoxo
Seedy almond and cinnamon granola
Makes 3 cups granola
Baker's notes:
I keep seeds and nuts in the fridge to prevent them from going rancid.
Granola clusters will form after it cools completely in the pan.
1/4 cup canola, or grape seed oil
4 tsp honey
1 cup gluten free, old fashioned rolled oats
1/2 cup raw, unpeeled whole almonds
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup raw sunflower seeds
1/2 cup raw sesame seeds
1/4 heaping tsp. ground cinnamon
Preheat the oven to 365°F (185°C) and have a baking sheet lined with parchment paper ready.
In a small mixing bowl, whisk to combine the canola oil and the honey. Set aside.
In a large mixing bowl combine the oats, almonds, pepitas, sunflower and sesame seeds and cinnamon and mix to combine. Add the honey mixture to the seeds bowl and stir everything to coat. Spread the mixture in an even layer on the baking sheet and bake in the middle rack of the oven. Bake for about 16 minutes, stirring mid-way, until golden brown.
Remove from the oven and allow to cool completely! The granola will crisp up as it cools. Store in an airtight container or a sealed glass jar for weeks.
