I hope you enjoyed my Ode to Green Smoothies that I posted last week, but I realize that not everyone is as gung-ho as I am about drinking green monsters in the morning. No worries, there are plenty of other health-promoting breakfast options out there, including this gluten-free Toasted Coconut & Oatmeal Granola that I’m sharing today.
I went through a phase where I tried skipping breakfast, but I realized pretty quickly that I feel better when I fuel up in the mornings. I grew up eating boxed cereals, instant breakfast drinks, and powdered donuts (noo!), but I also know now that it is much more supportive of my health these days to create my own combos from scratch.
I can’t believe I’ve never made granola from scratch before, but I was inspired recently when I went shopping at my local grocery store and saw the aisle of fixins’, many of them gluten-free (note: this post is sponsored by Ralphs using products supplied by the store; all opinions are my own):
I also found some coconut oils, my fave oil for baking:
This recipe is super easy to make, the ingredients just get combined in a bowl and then baked in the oven:
It takes a little time to get the ingredients nice and toasty, but it’s so worth it. BTW, you’ll notice that the granola doesn’t necessarily clump together since there isn’t a lot of oil or honey, so it has the consistency of a crunchy cereal, but the flavor of granola:
Here’s the printable recipe:
- ⅓ cup shredded unsweetened coconut
- 1 ½ cups gluten-free oats (to make grain-free, feel free to sub quinoa flakes)
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 tablespoon honey (my vegan friends can sub maple syrup)
- 1 tablespoon coconut oil
- Preheat your oven to 275°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine shredded coconut, oats, pumpkin seeds, and sunflower seeds. Add the honey and coconut oil and stir well to combine.
- Pour the mixture onto the baking sheet and spread out into a thin layer. Bake at 275°F for one hour, stirring once to prevent burning. Lower oven temperature to 250°F and bake the granola for 45 minutes longer, checking occasionally to ensure that it does not burn.
- Remove the granola from the oven and let cool completely. Serve with your favorite plant-based milk and store any leftover granola in the refrigerator for up to a month.
I was also inspired by the huge section of dairy-free milks that are generally available these days (you might also like my recipes for Vanilla Hemp Milk or Homemade Coconut Beverage):
This recipe is great for the theme of “back to school,” but it also works for any occasion where you might want a quick and easy meal or snack: