This Gluten Free Summer Berry Granola is sweet, crunchy, and tastes a little like cookies to brighten your morning! It can also be made nut free. This was originally featured as a guest post by Kirsten on Old House to New Home
At the moment I feel like a little mouse on the wheel… running but not getting anywhere. Life has been crazy and as much as I have wanted to post all sorts of deliciousness (like this Summer Berry Granola!), time seems to slip through my fingertips.
It’s been two weeks since I last posted (an awesome collection of soups) and in all honest, last week just flew by. Packing, cleaning, sanding, packing, packing, shopping, packing…
If anyone out there is thinking of buying a new house, renovating it (2 days after you get the keys), working full time AND packing up the old house, start creating a sort of “sleep bank account” now.
Oh, and a real money one, too. I thought I knew what I’d be spending. I had a budget, which in true teacher style was written down: i’s dotted, t’s crossed.
Who knew that nails, glue, pipes… blah blah blah could add up to so much! I SO can’t wait for my new kitchen to be finished, YAY!!
This Summer Berry Granola recipe I originally made for Old House to New Home while I was wishing for a little sun on a gloomy winter day. It is sweet, crunchy and tastes like cookies. Cookies for breakfast? Ah, yes please…
Store this granola in an airtight container, but once you try it, you’ll be grabbing handfuls and it’ll be empty before you know it! This makes a delicious breakfast treat and an excellent homemade foodie gift for someone special.
Gluten Free Summer Berry Granola
- ¼ cup coconut oil
- 1 ½ Tablespoons honey
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar optional
- 2 cups gluten free rolled oats
- Pinch of cinnamon
- ¾ cup raw almonds (replace with 1/3 to 1/2 cup sunflower seeds for nut-free)
- 1 cup dried summer fruits such as blueberries, raspberries, cranberries etc
- ⅓ cup flaked coconut any type
- Preheat oven to 350 degrees
- In a small saucepan, melt together the coconut oil, honey and sugar until the sugar is dissolved and it starts to simmer.
- Mix in oats, cinnamon and vanilla. Spread out on a baking sheet and bake for 10 minutes until it begins to slightly turn golden
- Add the almonds to the oats, mix, and bake again for another 5 minutes.
- Add the dried fruit to the oats, mix and bake again for another 5 minutes.
- Add the coconut to the oats, mix and bake again for another 5 minutes
- Remove from the oven and stir to mix. Let it cool on the pan completely, then store in an airtight container.
Kirsten Burrows is the former co-owner and photographer behind the recipe website Treat Yourself Sweeter. She lives in Melbourne, Australia, and works as a school teacher.