Ultimate Granola

Special thanks to Kathy Smart, TV Host, Chef and Nutritionist of Live 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

SERVINGS: 20

INGREDIENTS

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

DIRECTIONS

▶︎ 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.