This gluten free granola is delicious and can add a crunch to any breakfast or an amazing snack! The nuts you put in your granola are filled with plant based protein and omega 3 fatty acids that are great for heart health. The rolled oats are gluten free and filled with fiber that is essential for digestion. The dried cranberries I used for this granola and raisins are filled with antioxidants and natural sugars (carbs) as well as some vitamin C. Granola is a great thing to prepare on the weekend and eat throughout the week because it stores well, makes a great healthy snack and is great for kids. ENJOY!

INGREDIENTS:

3 Cups of Gluten Free Rolled Oats
1/2 - 1 Cup of Walnuts (rushed roughly)
1/2 - 1 Cup of Almonds (rushed roughly)
1/2 TSP of Cinnamon
1/4 TSP of Salt
1/2 Cup of Maple Syrup
1/4 Cup of Vegetable Oil
1 TSP of Vanilla Extract
1/2 Cup of Cranberries
1/2 Cup of Raisins

DIRECTIONS:

Preheat oven on bake to 300 degrees.

In a large bowl mix the rolled oats, nuts, cinnamon and salt - mix it all together

In another smaller bowl add in your maple syrup, vegetable oil and vanilla extract. Whisk together.

Drizzle the maple syrup mixture over the rolled oats and nut mixture and mix all together till the oats and nuts is evenly coated and there are no lumps.

Spread the bowl of ingredients on a baking sheet lined with aluminum foil.

Bake the granola in the oven for 25 minutes or until it starts to golden.

Once golden remove from the oven and let cool before adding in your dried fruit. Mix and store in a airtight container (It should stay good for apx 2 weeks).

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

I wouldn’t say breakfast is my favorite meal. Most people skip breakfast and I tend to be guilty of this too. Give me my coffee in the morning and perhaps a banana around 10:30AM and I’ll hold out till lunch. Studies have shown that skipping breakfast actually leads to overeating at lunch or worse choosing the wrong things to eat. When you are hungry you make the wrong choices just to get something quickly and those things tend to be full of calories and sugars that don’t give you the nutrition you need and only leave your body wanting more. So what can you do? BE PREPARED! I made these breakfast muffins as an “on the run” meal (cause Beyonce and Jay-Z ain’t the only ones). Full of fiber, protein, potassium and a little bit of sugar to give you the energy and fullness you need to get through till lunch. I made mine with almond milk to avoid dairy but you can do as you wish. Happy eating my friend!

You may be wondering why I used a circular tray in theabove photo and it is because I lost my muffin tray recently during my move so I had to use this circular tray instead - it worked great.

INGREDIENTS

3 Ripe Bananas mashed
1 Cup Almond Milk (or equivalent)
2 Eggs
3 Cups of Oats
1 TBSP Baking Powder
2 TBSP Cane Sugar
1 TSP Vanilla Extract
1/2 TSP of Cinnamon (optional)
Chocolate chips (optional)

MATERIALS

Baking muffin tray
Baking muffin tray paper cups

DIRECTIONS

Preheat the oven to 350 degrees on Bake.

Combine all the ingredients in a bowl.

Line your muffin tray with muffin paper cups

Scoop out the ingredient mixture into each cup evenly and place in the oven for 25-30 minutes. You should smell the muffins, if not let them stay a little longer or test with a toothpick to see if they are done. If they are ready there should be nothing on the toothpick when you stick in into a muffin and pull it out.

Allow to cool before eating.

Did you find this recipe easy? What do you think of preparing this on Sunday night for the week - a realistic task? I would love to know what you think of this recipe! Please let me know any comments you have down below and I will be happy to hear from you and answer any questions you have.