I was never really a “breakfast” person…until this granola and I became friends. The very first time I made it, I’ll be honest, I didn’t think it was even going to turn out. Apparently I was wrong, and it was a million times better than I ever anticipated! My body doesn’t really love gluten or oats, and every cereal or granola in the stores that didn’t have those, was full of sugar. Don’t get me wrong, I love sugar. Probably too much. But I just wanted a breakfast granola (let’s be honest, a lunch, dinner, and dessert granola too), that was gluten, oat, AND nearly sugar free! It wasn’t an easy task, but I played around with a few ingredients and this perfect little recipe was created!

Most stores sell granola for three times what it actually costs to make it, it’s full of carbs and sugar that will give you the energy spike you want, but you’ll crash not long after! It’s expensive and most labels lie. I have access to a phenomenal store that has bulk ingredients, so I’m able to purchase everything I need for more than a box of granola, but it’ll make me five times as much, and it’s TEN times better for you! The best part? It’s free of those ingredients I talked about, and it only takes a little bit of time to make. You’ll have breakfast for weeks, a great snack for when you need a little pick me up, and your house will smell like a cozy fall day!

Scroll for the recipe :)

Crunchy Cinnamon Chia Granola

(Honestly, I have no idea how much it actually makes. I just know it fills up two-three metal mixing bowls before baking, and 2-3 metal cookie sheets after baking)

 

This is one of those recipes you can improvise as much as you want. If it’s a little dry to you, or you want more fruit, more nuts, etc., there are no rules! Just make sure it’s decently moist before baking – that will ensure its “crunch”! :)

Ingredients:

6 cups puffed rice or millet

4-5 cups rice chex

2-3 cups gluten free oats  (you don’t have to use these if you don’t want, or if you’re allergic, but they’re a great “filler”!)

2-3 cups raisins

1 cup raw pumpkin seeds

1 cup goji berries

1 cup raw cashews

1 cup raw sunflower seeds

1/2 cup sesame seeds

1/2 cup chia seeds

1 cup raw almonds

4 Tbsp cinnamon

These make up the bulk of the granola, but you can add whatever you like from pecans, walnuts, raw coconut, etc.

Directions:

Every granola needs a liquid binding in order for it to be chunky and crunchy! Most granola recipes call for maple syrup or honey, which you could totally use if you want to save time and you don’t mind a little extra sugar! I use frozen fruit – typically frozen peaches or berries, and cook them down on the stove. Once they’re cooked down, I’ll add a little cornstarch and water for thickening and pour it over the granola! This is one of those “eyeball” recipes that I don’t have specific measurements for, but just make more/less depending on how much you need.

I go off the measurement that if there’s not enough liquid, ingredients in the bowl aren’t fully moist. Aka, you need to add more water or “jam” ;) If it’s too moist, there will be liquid in the bottom of the metal bowl. If that’s the case, just add another ingredient! This granola is everything but the kitchen sink! ;)

Bake at 325 for 60-90 minutes, stirring occasionally and rotating sheets. When it’s done, it’ll be golden brown but it may still be “soft”. Take it out of the oven and let it cool. It’ll crisp up as it cools!

Scoop some into a bowl, top with frozen fruit and pour some coconut milk over the top!