Berry Coconut Granola (Gluten Free, Vegan)
Combine a fridge full of ripe blueberries, a granola addict in need of a new flavor for her weekly fix, and summer hours with time in the kitchen to kill, and I had everyone in the family drooling over the oven's new berriful fragrance.
With inflammation-fighting turmeric, healthy fats (and delicious flavor) from coconut oil, flour and flakes, hidden veggies from my favorite shredded zucchini, and antioxidant-packed blueberries, this granola not only tastes good, but does good for you.
And, being gluten free, paleo, vegan, and low fodmap, it is also the perfect recipe for nearly any kind of eater. Meaning there's no reason to not raid the nearest fridge and pantry, grab some cooking supplies and get your granola on!
|Blueberries win the spotlight in this one!|
1 1/2 cups of buckwheat groats
1 1/2 cups of favorite puffed cereal (I used a mix of puffed rice and puffed amaranth)
2 1/4 cups of mixed seeds or nuts (I used pumpkin and sunflower seeds and cashews)
1/2 cup of chia seeds
1/3 cup of cacao nibs
1/4 cup of coconut flakes
1/4 cup of banana chips (or other dried fruit)
2 TBSP cacao powder
2 TBSP cinnamon
1 tsp turmeric
1 TBSP coconut flour
1/4 cup of apple cider vinegar (or water)
3 TBSP of coconut oil (or alternate baking oil)
1 small zucchini, shredded
2 ripe mashed bananas
2/3 cup blueberries (either fresh and mashed/pureed, or frozen, defrosted and mashed)
Begin by preheating your oven to 375 degrees Fahrenheit. Then, the granola baking is as easy as measuring, mixing and making your mouth water! First pour pour all of your dry ingredients into a bowl. Then move onto the wet components. For best results, mash (or defrost and then mash) your bananas and blueberries in a separate bowl before adding them to the rest of the mix. If you like your granola smooth rather than having chunks of fruit, you can also puree the bananas and berries in a blender.
|Netflix, of course, amps up the relaxation factor!|
Finally, transfer the unbaked goodie into several baking sheets (I used three lined with parchment paper), either pressing it down firmly with a spatula for denser clumps or leaving it loose for a smaller clusters. Toss your pans into the oven and wait for your edible perfume to start filling the kitchen. I baked my pans for 40 minutes, turning halfway through, but feel free to cook until the granola gains your desired crunch factor. For the best clumps, let the granola cool for at least two hours before breaking apart the sheets and storing.
|The ultimate clusters!|
Any way, any time, is always "berry" delicious.
|Just a few of my favorite ways...|
*Also found at RunningwithSpoon's Link Party! and Vegetarian Mama's GF Friday!*
What's your favorite late night snack? How do you like to relax? Comment below!