Gluten-Free Granola

One of the woes of having braces, is not being able to partake in granola. In an ideal world, I would have a jar of this stuff on hand at all times. In fact, one of my favorite uses for granola is garnish for winter squash soups (unexpected, delicious and adds amazing texture). This particular recipe is my go-to. It’s gluten-free, high in fiber and healthy fats, and so so tasty. Enjoy!

Here’s what you’ll need:

• a large sheet pan - either lightly greased or lined with non-stick parchment

• 1.5 cups gluten-free old fashioned oats

• 1/2 cup buckwheat groats

• 1/2 cup chopped walnuts

• 1 TBSP cacao nibs

• 2 pinches flake salt (Maldon is my fave)

• 1/2 cup unsweetened coconut flakes

• 1 TBSP avocado oil

• 1/2-3/4 cup liquid sweeter (I usually go with maple syrup)

Preheat your oven to 325F

In a large bowl, combine the dry ingredients. Add the oil and 1/2 cup of the liquid sweetener - mix to combine. If the mixture seems a little dry, or there isn’t enough liquid to lightly coat everything, add in the additional liquid sweetener. I like to use maple syrup because it isn’t so sweet; however, I have had excellent results with a 2:1 ratio of maple and honey if you want that floral sweetness only honey can give.

Spread the mixture out evenly over your prepared baking sheet and pop in the oven for 20 minutes. Give the mixture a stir, moving bits on the outside edges to the middle (the outside edges of the pan will cook at a faster rate). Pop the pan back in the oven, and check every 5-10 minutes for doneness. You’re looking for a light, golden brown and a sweet, toasty smell of the grains. If at any point you start to smell burning, remove the pan from the oven, take out the burnt pieces (likely on the outer edges), and turn your oven down 25F before continuing with your bake.

Once baked through to your liking, allow to cool, and store in a glass jar for up to 2 weeks.