Daniel and I kicked off day one of the new year and our gluten/dairy free lifestyle by baking a big batch of granola. There aren't a ton of gluten free cereals out there, and the ones that do exist are a little pricey. After sleeping in and a long walk with our pups, I was relaxed and ready for an afternoon of baking. And BONUS: it made the house smell AWESOME!
3 and 3/4 cups old-fashioned rolled oats (make sure they're gluten free!)
2/3 cup unsweetened coconut
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/8 teaspoon salt
1 large egg white
1/2 cup pumpkin puree
1/3 cup honey
1/4 cup coconut oil, melted
3 tablespoons brown sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
2/3 cup dried cranberries
Preheat oven to 325 degrees and line two baking sheets with parchment paper. In a large bowl, toss the oats, coconut, cinnamon, nutmeg, and salt together until combined. Set aside. In a medium bowl, whisk the egg whites, pumpkin puree, maple syrup, melted coconut oil, brown sugar, cocoa, and vanilla until smooth and combined. Pour over dry ingredients and mix until dry ingredients are coated. Spread evenly onto two baking sheets and bake for 40ish minutes, depending on your oven. *Stir the granola every 10-15 minutes to prevent burning!* Allow granola to cool and harden for 20 minutes on the baking sheets. Pour into a large bowl and add dried cranberries. Cover tightly and store at room temperature for up to two weeks.
Enjoy with almond or coconut milk!
I don't know how I could go back to eating storebought granola after this. My favorite cereal growing up was Cocoa Pebbles and it kind of reminded me of it, but mixed with pumpkin. I see another granola experiment in the near future :)
*Recipe adapted from Sally's Baking Addiction.