Giving Thanks + The Best Granola Ever


This week I thought I might tell you about one of the things I am most thankful for: cooking. Cooking has been a saving grace for me when things in my body feel outside of my control. It has been so wonderful to control the quality of what I put in my body and infuse it with as much joy and love as possible. There are days when I feel uninspired, but it is truly a satisfying thing to be able to have the time to cook for myself.

One of my favorite recipes I've put together has been my gluten-free granola. I love homemade granola. Maybe it's my mother's influence but it tastes better than anything on the market. This recipe I adapted from Juice Press's Super Popular Granola. Sometimes it just ends up being the entire contents of my pantry with everything I throw into it. The great part is that you can add or subtract the things you want or don't want and it will still turn out delicious. 

The Best Granola Ever

(Gluten-Free, Vegan if using maple syrup)

About 3 cups gluten-free rolled oats (I use Bob's Red Mill for most all of the dry ingredients)

1/2 - 3/4 cup dry quinoa (depending on how much crunch you want)

1/2 cup dry amaranth

2 tbsp chia seeds

1/4 cup pumpkin seeds

1/4 unsweetened coconut flakes

1/4 cup coconut oil

1/4 cup maple syrup or honey

1 tbsp cinnamon

Optional: extra spices of equal measure such as cardamom, nutmeg, or cacao powder + dried fruit such as raisins, goji berries, blueberries, or mulberries

Preheat oven to 300 degrees Fahrenheit. Melt coconut oil and maple syrup or honey together in small glass bowl (can use double broiler for a quick melt, but I also like to just put the bowl in the oven for a minute). Mix in cinnamon and other spices if desired to oil mixture. Lay out dry ingredients (but not dried fruit) on lipped roasting sheet and coat evenly with oil mixture. Stir to coat thoroughly. Place in oven for 15 minutes or until lightly toasted. Mix in dried fruit if desired to cooled granola mixture. Once cooled, granola can be stored in glass containers on the counter for about a week. 

I hope this recipe inspires you to get creative in the kitchen. You can substitute so many things for other dry ingredients so play around with it until you find what you like best. As always, feel free to leave questions below or comment on your favorite granola additions!