A lot of my clients are total cereal addicts when they come to me, and if not cereal, then granola. So naturally, I knew there needed to be a delicious alternative to some of the over processed, over sugared things out on the grocery store shelves. This recipe I whipped up for the Gluten Allergen Free Show and was so delicious and easy to make that I just had to share it with you. It takes no time to make and is a great Sunday project to make a nice big batch for the rest of the week. The granola in that you’ll get from this recipe is enough to feed you for probably two weeks, so share with friends, give out granola baggies to people you love or just cut the portions down if you don’t want to make as big of a batch! Enjoy!
GLUTEN FREE ALLERGEN FREE CHOCOLATE CHERRY VANILLA GRANOLA
4 cups of Gluten Free Organic Rolled Oats
1 cup organic buckwheat groats
1 cup organic raw sunflower seeds
1/4 cup flaxseed meal
1/4 cup chia seeds
1/4 cup hemp hearts
3 tbsp of pure vanilla extract
4 tsp of pumpkin spice
1/2 cup organic brown rice syrup
1 1/4 cups unsweetened dried tart cherries
1 1/2 cups of Pascha 55% organic vegan allergen free chocolate
1/4 cup chia seed oil (I used to grease the pan)
Preheat your oven to 425 degrees and lightly grease a baking sheet. Combine all dry ingredients (minus the cherries + chocolate) and then add your vanilla extract and gently fold in the brown rice syrup 1/8 of a cup at a time so that the granola evenly clumps. Place the plain granola on your baking sheet as evenly spread out as possible and bake for 5-10 minutes or until just slightly browned. Remove the sheet from the oven and let it cool for 20-30 minutes before adding the cherries and chocolate. Take your time with this because you don’t want melty chocolate granola.