This gluten free granola is super easy to make and absolutely delicious, whether for breakfast, an afternoon snack or sprinkled on yoghurt or ice cream for desert! My advice is not not make it when you're hungry, and especially not just before a main meal - it's impossible to keep your fingers out before AND during cooking!
The maple syrup in this recipe is what keeps the granola together and enables clumps to form, which is also why the almond meal is important. You could of course sub for runny honey, but not a granulated sugar.
I enjoy this with a teaspoon of my maca powder stirred through, then topped with coconut yoghurt and berries. A perfect breakfast and/or snack!
1 ½ cup nuts roughly chopped
1 cup GF oats
½ cup almond flour
½ cup coconut flakes
¼ cup maple syrup + 1 tablespoon*
¼ cup seeds of choice
½ teaspoon cinnamon
¼ teaspoon sea salt
* I added 1 tablespoon extra maple syrup to help combine the clusters - couldn't say a heaped cup! ;-)
Preheat oven to 160 c. Line a tray with baking paper.
Combine all the ingredients really well in a large bowl – any clusters that form are gold!
Pour onto your prepared baking tray and disperse evenly, allowing clusters to from.
Bake for 15 minutes, then gently turn the granola using a spatula, being mindful of keeping clusters intact if possible. Return to oven and bake for a further 10-15 minutes, or until the edges are golden brown. Mine took 25 minutes in total.
Store in an airtight container in your pantry, for up to a couple of months.
