Gluten Free Fruit and Nut Granola

One of my favorite breakfasts (or lunch!) is homemade granola with Greek yogurt and fresh fruit.
This versatile granola can be altered to suit your liking, substitute your favorite seed and nuts and dried fruits. Adding peanut butter or almond butter makes it amazing.

Dry
3 cups gluten free rolled oats (quinoa or soy flakes)
½ cup chopped almonds ( pecans or walnuts)
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ shredded coconut
1/2 cup raisins (cranberries or dates)
2tbs sesame seeds
2tbs ground flax
2tbs hemp seeds
2tsp pumpkin pie spice

 Wet
¼-½ cup agave syrup or honey (depending on the sweetness you want)
¼ cup very hot water
¼ cup coconut oil
3tbs nut butter (optional)
1 tbs good quality vanilla



Pre heat oven to 300 degrees

1. Mix oats and seeds (adding almonds if you like them toasted) setting aside raisins (and hemp seeds if preferred raw)
2. Mix wet ingredients in a separate bowl and stir to combine. Add to dry and combine.
3. Spread mixture on to a parchment lined backing sheet, bake at 300 degrees, stirring well every 10 minutes. Bake until granola is golden brown about 40 minutes. Stirring more frequently towards the end as it can burn quickly. Remove from oven and stir in raisins and almonds. If the oatmeal seems a
little dry stir in a few more teaspoons of honey or agave.
4. Store in an air tight container in the fridge, will last about 2 weeks.



*This Ganola can be truned in to bars really easly. Increase nut butter to 1/2 cup, add 2 egg whites to wet mixture, press in to a greased baking pan and bake at 300 for 30 minutes, cut into bars.