“Hola! Granola” (A Gluten-Free Swimsuit Crash Course)

Hola Granola

 I was in Quintana Roo, Mexico at the beach recently. Meaning I lived in my swimsuit. Lounging on  the beach, daily snorkeling in the turquoise sea, swinging carefree in a hammock every afternoon….did I say I lived in my swimsuit?

 Ay Dios Mios!

Need I say more?…..

gluten free granola

Yes! Upon checking out a few post vacation photos taken of me by my traveling companion, Terry M, it is now definitely “Hola! Granola” time for me!

This recipe is easy, gluten-free and has a few special ingredients…dried white peaches, pepitas, Quinoa & molasses along with a splash of fresh lemon juice to brighten all the flavors.

Here is what you will need:

3 cups Gluten-Free Oats (Bob’s Red Mill)

1/2 cup each – dried White Peaches (Trader Joe’s), dried Cranberries, unsweetened Coconut Flakes or Shreds, Pepitas (Pumpkin Seeds), Quinoa (I used a tri-color, but any will be fine)

 1 cup slivered Almonds,

1/4 cup Honey  + 1 generous Tbsp. Molasses mixed together with the juice of 1/2 lemon & 1/4 cup olive oil

Sprinkle of Sea Salt

Directions:

1. Preheat oven to 300 degrees. In a large mixing bowl toss together the Gluten-Free Oats, slivered Almonds, Pepitas & Quinoa. Drizzle the Honey-Molasses-Lemon Juice-Olive Oil mixture over and toss until ingredients are well coated. Spread out on a rimmed baking sheet.  Bake for 10 minutes, then stir.  Bake another 10 minutes & stir again. After 20 minutes remove the pan from the oven &  add the dried  fruit & coconut to the pan and toss together well. Bake another 20 minutes. “Hola! Granola” should be a medium-light golden brown. Remove pan from the oven to cool completely to “crunch up” before storing in glass jars with tight-fitting lids.

This recipe does not come with a money-back guarantee, but if you eat this every morning with some fat-free or low-fat Greek Yogurt (high in protein), carry a little bag  around to munch on for a mid-day snack, and take a lots of long walks “Hola! Granola” will no doubt be very effective as a “Swimsuit Crash Course” whether on a Mexico Beach or just lounging in your backyard.

Try it and let me know how it is working.

Dive In

It’s almost Spring. Adios Winter!

 

25 thoughts on ““Hola! Granola” (A Gluten-Free Swimsuit Crash Course)

  1. This is perfect, Teresa. I’m heading to Jazz Fest in New Orleans (shorts, sundresses) in April and Martha’s Vineyard (bathing suits) in June. I need all the help I can get. This sounds delicious.

    1. It did disappear…Wouter loved it so he ate it daily with yogurt in the mornings and as a snack as did I..it is all gone! Not one quinoa crumb left so I must get busy and make a double or triple batch this week. Thanks Angela.

  2. love it! here nuts are mostly used for savory dishes, on top of rice and grains, etc; mind you , they are also used in baklavas and its many many versions! I could munch on these every day. thanks for the inspiration! you do amazing work!

    1. You are so kind with your comments and it means so much for me to hear from you. Munching is the best thing to do with this recipe. I even keep a plastic bag of it in my handbag so when I get hungry I don’t go for the sweets! Thanks.

  3. Cecilia, it is easy doing the words…if using Photoshop is a challenge, which it is for me, then download “Pixelmator”. It is the easy route to take when adding words to images.
    Thanks for stopping by. I know you are so busy so it is extra special when you can take a few minutes from your “farmy”. Stay warm.

  4. Turquoise seas……. it’s been a while since I saw or swam in a turquoise sea…… too long! I’m in the French alps for a few days (dog sitting….) and we eat homemade granola most days but it’s made with oats, and now you have shown me how I will have to try Quinoa and your recipe. I simply hadn’t thought of using Quinoa, mind you my brain is probably addled from too much fondue!!

    1. Claire, it had been a long time for me as well and it was really restorative. The French Alps do not sound bad at all…not much turquoise, but lots of mountains. I did use oats, just gluten free oats…

  5. I would never have thought to add quinoa to the mix—great idea. more protein and nutrition. my cookie consulting job is making the prospect of swimsuits a grim one. A juice cleanse followed by a regimen of Hola Granola should help!

  6. I have lived on your other granola recipe for 2 years now. But I will so be making this. Love the use of quinoa dry. I always have it in the pantry, but seldom use it…Bravo. Jill

    1. I had never added quinoa to my granola either but that what was hat was in the pantry so I just tossed it in and viola! A little extra crunch and goodness. Thanks for stopping by Jill.

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