Cereal for breakfast is oh so easy and delicious. I was a major cereal killer in my earlier years and used to eat bowls for breakfast (and dinner) on the reg. A big bowl of Rice Krispies, topped with banana slices, was my jam. Unfortunately, cereal isn’t so great a choice, as it’s often loaded with sugars and other not-so-good-for-you ingredients. In the past few years, I have replaced cereal with granola. In my line of work, you help change behaviors by teaching/learning replacement behaviors, so granola is my general replacement for cereal. Not only is granola amazing by itself with almond/coconut milk, but its delicious on top of an acai or smoothie bowl. One of the biggest things I wanted to experiment with after my last Whole 30 was gluten free grains and oats. I’ve seen to do okay in moderation, so I decided to make a big batch of homemade granola to have on hand. I used the recipe from the 22 Day Revolution book and modified it a bit according to my taste. I’ve never actually done the 22 Day Revolution, but love some of the recipes in the book. If they’re good enough for Beyonce, then they’re more than good enough for me! Keep scrolling for my go-to gluten free granola recipe.
Lets reflect on how stinkin’ cute this honey jar is, please. I was waiting in the Apple store for my phone to be fixed when I found myself wandering around nearby shops buying unnecessary little things that bring me joy, like this. Get yourself (or a friend) one here or here.
INGREDIENTS:
- 2 cups of gluten-free oats
- 1/2 cup of organic maple syrup
- 1/4 cup of organic honey
- 1 Tablespoon of cinnamon
- 1 cup (mix) of chopped cashews, almonds, and sunflower seeds
DIRECTIONS:
- Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.
- Combine all the ingredients except maple syrup and honey in a large mixing bowl. Stir to combine, then slowly pour in maple syrup and honey as you continue to mix.
- Once combined, spread onto parchment paper.
- Bake for 10 minutes, then toss/mix around and continue baking for 10 minutes at a time until desired crispiness. (I do it about 3 times.)
- Remove from the oven and cool, then store in airtight containers.
