I got hooked in a bad way on some local gluten-free granola. Bad because it tastes so good, but to sweet for my body and its too pricey for my wallet. So I needed to figure out my own version.
I haven’t always been able to eat oats; they bothered me despite getting certified gluten-free ones (oats are often cross-contaminated with wheat in processing, but the oats themselves are gluten-free). I was persistent in trying them out periodically, and later found I was able to tolerate them. Having to move away so much fat on purely nut-based granolas (due to gallbladder issues), which I was doing on an anti-candida diet, I embraced oats again.
A good source of cheaper Gluten-free oats is Bob’s Red Mill on Vitacost. Your local health food store may charge much more.
I often make this when I first wake up, since I have to wait an hour to eat (stupid thyroid medicine). Then smell the cinnamon apple goodness through the house all day.
I have yet to find a commercial granola that’s not overly sweet. Yes I tolerate some no-sugar sweeteners but I find raisins and fruit, just a little bit of stevia and the fruit is enough. Much more economical than buying natural gluten-free cereal too.
Homemade Apple Spice Gluten-free Sugar-free Granola
2 cups GF certified oats
½ cup sunflower seeds or another nut (walnut pieces are nice here)
1 Tbsp mesquite powder (optional—it helps sweeten without affecting blood sugar much)
¼ tsp orange stevia (plain or another flavor is fine) –I like NuNaturals brand or SweetLeaf*
1 tsp cinnamon
pinch ginger powder
1 medium apple, grated or food processed
1/4 cup almond butter, tahini, or peanut butter (pick your fave!)
¼ cup water
2 Tbsp ground chia or flax
½ tsp vanilla
at the end: ½ cup raisins, ¼ cup cocoa nibs
Mix all ingredients but almond butter and water. Add almond butter and water. You may need to smoosh it together with your hands.
Spread thinly onto parchment paper or silpat-lined baking sheet.
Bake at 300 degrees for 20 minutes, stir, bake 20 more minutes. Stir, then bake 20 more, an hour total. Stir it up! Then turn off the oven and let it sit in there 10 more minutes while the oven cools to get it super crunchy.
Mix in raisins and cocoa nibs (optional)
Let cool before packaging.
*To amp up the sweetness, I’d use 1/3 cup maple syrup or coconut nectar or coconut sugar (which isn’t as sweet as cane sugar).