So I know we’ve pledged to be all gluten-free here, but I had to make an exception for this granola that I’ve been making at home. This dangerously addictive combination of flavors and textures is also densely nutritious, and super easy to make. I recommend you combine it with the vegan chia milk or almond milk recipes that we posted recently. I have also made a few gluten-free batches (no oats, more nuts), but I have to say that I prefer the oats, they’ve proven to be lighter and more digestible for me. For all you 0 gluten folks out there, I encourage you to experiment with this recipe & replace the oats with your favorite nuts & seeds and/or extra dried fruit. Oh, and a note for the Sivar residents: all these ingredients can be found in bulk at excellent prices at the Guatemalan stands in the Mercado Central 😉
Here’s what you’ll need:
- 1 10 oz bag of whole oats (about 1.5 cups)
- 1/2 cup raw cashews
- 1/2 cup coconut shavings
- 1/2 cup raisins
- 1/4 cup raw sesame seeds
- 2 tablespoons honey
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 teaspoon cloves
- Soak your raisins in water. Leave them for at least 15 minutes.
- While the raisins are soaking, chop up the cashews. You can leave them as fine or as chunky as you prefer.
- When the raisins are ready, rinse them in filtered water.
- Pour the raisins, oats, coconut, cashews and sesame seeds onto a large baking sheet. Add the honey, vanilla, cinnamon and cloves. Combine the ingredients evenly, then spread the mixture evenly across the sheet.
- Bake at medium heat (about 300℉) until the coconut is golden-brown, or about 10-15 minutes.
- Remove the baking sheet from the oven and let your granola cool for at least 10 minutes. Scoop it into a container to store, or serve & enjoy!