Oats A Good Morning!by caroline
This warmer weather in the Midwest is really tricking me into thinking spring has arrived. Oh, well, may as well enjoy it while it’s here — it’s supposed to be 64 degrees tomorrow! Guess who’s running outside?!
One thing about this spring-ish weather, however, is that it really causes my allergies to act up. I have been Mrs. Sneezy McSneeze this morning! I am definitely pushing 50 sneezes already. (Ah … ah … ah … choo!)
Anyway, I can’t complain. If warmer weather means a few days of sneezes, then I will take it. I do, however, have a feeling we haven’t seen the last of winter. There’s bound to be at least one more snow lurking in those clouds.
This morning I had some of my homemade gluten-free vanilla granola with yogurt and fresh berries. It was so yummy! I have been drinking a lot of green juice for breakfast (which I also love!), so it was nice to change it up a bit.
This recipe is so easy. I honestly have the ingredients in the bowl, mixed and on the sheet ready to bake in 10 minutes or less. And the best part (next to eating it, of course)? The wonderful smell that fills your kitchen and home. It’s like baked apple pie or fresh chocolate chip cookies, wafting their deliciousness through the air. Pure yummy-ness!
Gluten-Free Vanilla Almond Granola
Makes 4 – 4 ½ cups
- 3 cups rolled, gluten-free oats**
- 1/2 cup chopped raw, slivered or sliced almonds
- 1/2 cup maple syrup
- 1/4 cup honey or agave
- 2 tsps of vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 tsp nutmeg
Directions: Preheat the oven to 300 degrees F. Spray a large baking sheet with cooking spray, or brush lightly with safflower or canola oil. In a medium bowl combine the oats, almonds, maple syrup, honey or agave, vanilla extract, salt, cinnamon and the nutmeg. Spread the mixture onto the baking sheet and bake until golden brown, stirring occasionally, about 25 – 30 minutes. Transfer the sheet to a cooling rack and let cool completely. Store in an airtight container.
This made for a delicious morning treat. I love how fresh everything looks!
** It is very important that you purchase oats that are gluten-free. I use Bob’s Red Mill Gluten-Free Whole Grain, Rolled Oats when I am using oats in any recipe.
Oats are very often produced in a facility that also grows and processes wheat, so the risk of cross-contamination is great. Cross-contamination occurs when a gluten-free food or product comes in contact with a food or product that does contain gluten. This can also occur when a gluten-free product is produced in a facility that also generates contaminates, such as wheat or rye. Very often you will see “This item has been produced in a facility that also produces wheat, soy, tree nuts, etc.” This is a manufacturer’s warning that your item may have come in contact with an allergen. Look for “gluten-free; not “wheat-free”, seeing as how wheat is not the only issue for people with Celiac disease or gluten intolerance. If you are unsure, researching a company’s process which can very often be found on its Website, or a phone call to the company is necessary to insure you will not consume gluten.
And, as always, check for cross-contamination in all products you use. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)