Easy Gluten-Free Granola
2 cups gluten-free old fashioned rolled oats
1/4 cup chopped almonds (I typically use raw almonds and you can use any nut of choice here)
1/4 cup raw pumpkin seeds (pepitas)
1/4 cup unsweetened shredded coconut
1/4 cup raw hemp hearts
1 tsp cinnamon
1/4 tsp salt
1/2 cup coconut oil
1/4 cup chia + fruit puree or apple sauce (I just use half of my kids' Mamma Chia Squeeze - any flavor! And this is totally optional too)
1/4 cup pure maple syrup
1 tsp vanilla extract
1/2 cup dried fruit of choice (I used dried cherries in the batch pictured here)
Add the oats, nuts, pumpkin seeds, coconut, hemp hearts, cinnamon and salt to a bowl and mix thoroughly. Set aside. In a small pot, melt the coconut oil. Then add the apple sauce, maple syrup and vanilla. If it's a little thick, you can add a tablespoon of water. Just heat until everything is combined. Add the liquid ingredients to the dry ingredients and stir until the oats are completely coated. Spread the oats on the baking sheet in a single layer. Bake for about 30-35 minutes, stirring occasionally throughout (I usually stir twice throughout the baking). After baking, let the granola sit for a minute or two to cool and then add your dried fruit. Stir and place in an air-tight container. Granola is good at room temperature for a week or so. You can also freeze it to keep longer.
Sprinkle over yogurt or salads or anything where you're craving a little crunch. I use about 1/3 to 3/4 cup at a time.
What's your favorite granola recipe?