Ultimate Granola

Special thanks to Kathy Smart, TV Host, Chef and Nutritionist ofLive the Smart Way TV show - North America's first gluten free TV cooking show - for contributing this tasty breakfast granola recipe.

"The impact of eliminating gluten from the diet, even for non-celiac people is increased energy, sleeping better at night, less brain fog and a lot of people experience weight loss. The key to success is staying away from packages with a Gluten-Free label and focusing instead on fresh food,"- Erika Weissenborn B.Sc. FNH, CHN




🌰 1¼ cups gluten free steel cut oats

🌰 1¾ cups gluten free rolled oats

🌰 1 cup Holy Crap Apple Cinnamon or Natural Superseed Blend

🌰 1⅓ cups whole, raw almonds

🌰 ¾ cup raw sunflower seeds

🌰 ¾ cup shredded, unsweetened coconut

🌰 1¼ cups chopped pecans

🌰 1¼ cups peanuts with skins

🌰 1 cup walnut pieces

🌰 ½ cup (120 g) whole, raw sesame seeds

🌰 ⅓ cup whole, raw pumpkin seeds

🌰 ½ cup coconut oil, melted

🌰 ½ cup agave nectar

🌰 ½ cup maple syrup

🌰 4 tsp vanilla extract



▶︎ Preheat oven to 250°F. Line a baking sheet with parchment paper.

▶︎ In a large bowl, mix all dry ingredients together until well combined.

▶︎ In a separate bowl, whisk together agave nectar, maple syrup, and vanilla extract.

▶︎ Pour melted coconut oil over the dry ingredients and mix well. Add the liquid mixture and stir until well mixed.

▶︎ Spread the granola evenly on the baking sheet and bake, stirring every 15 minutes, until golden brown and very fragrant, about 1 hour.

▶︎ Remove the granola from the oven and allow granola to cool on the baking sheet. Store in an airtight container at room temperature for up to 2 weeks.