Gluten-free Granola
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Ingredients
2½ cups rolled oats (or steel-cut -- may need to precook slightly)
½ cup unsweetened shredded coconut
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp salt
½ cup honey -- local is best
¼ cup coconut oil, melted
⅓ cup raisins
⅓ cup dried cranberries
⅓ cup dried apricots, diced
2 cups low fat or nonfat plain Greek or regular yogurt*
200 grams rolled oats (or 400 grams steel-cut -- may need to precook slightly)
40 grams unsweetened shredded coconut
1½ tsp (7.5 ml) ground cinnamon
½ tsp (2.5 ml) ground ginger
¼ tsp (1.25 ml) ground nutmeg
⅛ tsp (0.625 ml) salt
120 ml (170 grams) honey --local is best
60 ml coconut oil, melted
53 grams raisins
43 grams dried cranberries
63 grams dried apricots, diced
470 ml low fat or nonfat plain Greek or regular yogurt*
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Instructions
- Preheat oven to 300°F (150°C).
- Grease a rimmed baking sheet
- Place oats, coconut, cinnamon, ginger, nutmeg and salt in a large bowl and stir well to combine.
- Add honey and coconut oil and mix well until the oats are uniformly sticky.
- Evenly spread the oat mixture on the prepared baking sheet.
- Place in preheated oven and bake for 15 minutes.
- Remove baking sheet and stir granola well.
- Return to oven and bake for another 15-20 minutes, until golden brown.
- While mixture is still warm, stir in raisins, dried cranberries, and dried apricots.
- Cool.
- Top 120 ml yogurt with granola.
Nutritional Info
Storage
Store extra in an airtight container.
Notes
*For mSCD and lactose-free, use homemade SCD yogurt fermented 24 hours.
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