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Gluten-Free Blueberry Coconut Granola

February 11th, 2015 | 1 comment
 

Hello hello and Happy Hump Day!

Brrrr…it’s been cold in New York! That means lots of time in the kitchen and bundled up on the couch watching HGTV  working! ;)

I love recipes that you can literally whip up in no time at all with ingredients that you likely have in your pantry already. I don’t know about you but I am always stocked with lots of seeds, nuts, oats and dried fruit. I love to buy in bulk to save money and store in glass containers. For one, its super pretty to open your pantry and see your easily accessible ingredients in glass jars, and two, you always have standard ingredients for whipping things up. 

Pantry

As a vegetarian (and sometimes vegan, mostly gluten-free and dairy-free, sorta kinda paleo and maybe I do eat high quality fish and seafood from time to time, ugh I truly hate labels…LOL…can you relate?) I love to add protein-packed nuts and seeds to my diet regularly. I would like to start a new term to describe my dietary preferences, I call it flex-atarian;

A flex-atarian someone who listens to their body and soul when making food decisions, focuses on the quality of ingredients rather than the quantity of consumption,  practices intuitive eating and indulges with passion when desired.

Am I on to something?? Can you relate?? I despise food rules and love when you can create your own in a confident and comfortable way. Okay, more on that another time.

Today we are talking this simple, easy and delicious recipe that makes an AMAZING food gift for hosts, family and friends, as well as a satisfying breakfast, travel snack or versatile indulgence: coconut blueberry granola. 

Full of protein, omega-3s, healthy fats, fiber and tons of vitamins and minerals this granola tastes ANYTHING but healthy, though I assure you it is. It is also flexible so feel free to substitute any of your favorite nuts, seeds and dried berries to mix up the flavors… I’m not judging! In fact, I encourage you to play and have fun with your food. If you make this, be sure to tag me on Instragram in your pics so I can see all of your lovely creations: @deelynn78

Stay Warm!

Xx,

granola
You’ll need:

3 c gluten-free organic rolled oats
2/3 cup organic raw almonds or pecans (your choice)
2/3 cup organic raw walnut
2/3 cup organic raw cashews
1/2 cup slivered almonds (for added texture)
1 cup shaved coconut
2 tbsp chia seeds
2 tbsp hemp seeds
1 cup dried blueberries (add after baking)
1/4 cup organic unrefined coconut oil
1/4 cup plus 2 tbsp organic grade b maple syrup
2 – 3 tbsp organic cinnamon (adjust to your liking)
Pinch of Himalayan sea salt

unnamed
To Make:

Pre-heat oven to 275 degrees.

In a large mixing bowl mix the first 8 dry ingredients and toss to evenly mix contents. In a small bowl, whisk together maple syrup and coconut oil. Then, add liquids mixture to dry ingredients and full incorporate, I like to massage it with my hands to make sure all of the oats get coated but you could also use a wooden spoon. Add cinnamon and pinch of salt and toss well to evenly incorporate.

On a lined baking sheet spread out your mixture into one even layer. Bake for 1 hour and 15 minutes, setting a timer for 15 minute intervals to stir the mixture and make sure it evenly bakes. Everyone’s oven is different so I would start a taste test after 1 hour to make sure the oats are drying up and crispy but not burnt. Remove granola from the oven and toss with dried blueberries. Let granola completely cool before storing in glass containers.

Enjoy this gluten-free blueberry coconut granola with almond milk, over yogurt, on top of salads, baked in sweet potatoes or by itself. Leave a comment below with your favorite way to eat granola!

*gluten-free *vegan *dairy-free

Gluten-Free Blueberry Coconut Granola
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Ingredients
  1. 3 cups gluten-free organic rolled oats
  2. 2/3 cup organic raw almonds or pecans (your choice)
  3. 2/3 cup organic raw walnut
  4. 2/3 cup organic raw cashews
  5. 1/2 cup slivered almonds (for added texture)
  6. 1 cup shaved coconut
  7. 2 tbsp chia seeds
  8. 2 tbsp hemp seeds
  9. 1 cup dried blueberries (add after baking)
  10. 1/4 cup organic unrefined coconut oil
  11. 1/4 cup plus 2 tbsp organic grade b maple syrup
  12. 2 - 3 tbsp organic cinnamon (adjust to your liking)
  13. Pinch of Himalayan sea salt
Instructions
  1. Pre-heat oven to 275 degrees.
  2. In a large mixing bowl, mix the first 8 dry ingredients and toss to evenly mix contents. In a small bowl, whisk together maple syrup and coconut oil. Then, add liquids mixture to dry ingredients and full incorporate. I like to massage it with my hands to make sure all of the oats get coated, but you could also use a wooden spoon. Add cinnamon and pinch of salt and toss well to evenly incorporate.
  3. On a lined baking sheet, spread out your mixture into one even layer. Bake for 1 hour and 15 minutes, setting a timer for 15 minute intervals to stir the mixture and make sure it evenly bakes. Everyone's oven is different so I would start a taste test after 1 hour to make sure the oats are drying up and crispy, but not burnt. Remove granola from the oven and toss with dried blueberries. Let granola completely cool before storing in glass containers.
  4. Enjoy with almond milk, over yogurt, on top of salads, baked in sweet potatoes or by itself!
Notes
  1. *gluten-free *vegan *dairy-free
DeAnna Lynn Englezos, Certified Life Coach, Wellness Expert, Speaker http://createyourgreatlife.com/

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DeAnna Lynn Englezos is a Brooklyn-based Certified Holistic Health and Lifestyle Coach. Her core mission is to share accessible information on health and happiness that actually works and healthy recipes that taste great. DeAnna is the proud owner of an adorable rescue pup named Harlow and posts pictures of her often.
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