Gluten-Free + Anti-Inflammatory Granola
- 1/2 c whole grain gluten free rolled oats
- 3/4 c mixed nuts (I found a mix at Sprouts Market with cashews, Brazil nuts, pecans, macadamia + pistachio)
- 1/4 c raw pumpkin seeds
- 1/4 c raw sunflower seeds
- 1/3 c Trader Joe’s super seed and ancient grain blend
- 1/4 c organic coconut oil
- 1/3 c organic raw honey
- 1 tsp pure vanilla
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 2/3 c organic dried cranberries
- Set oven to 300.
- Use blender to lightly chop nuts.
- Heat coconut oil, honey, cinnamon and sea salt in pan over medium low heat for 3 mins, continuously stirring.
- Once a blended liquid, turn off heat and add nuts, oats, seed blend and vanilla to pan. Ensure it is mixed well. Fold liquid over nuts and seeds as needed.
- Lay flat on baking sheet lined with parchment paper.
- Bake at 300 for 30 mins, breaking up and stirring half way through.
- Remove to cool, add dried cranberries and toss!
