Gluten Free Oats

Hooray…It’s National Cereal Day Orange Peel-Cardamom Gluten-Free Granola

~ Teresa Blackburn ~ 15 Comments

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Hooray, March 7th is National Cereal Day and I celebrated this morning (really, most mornings!) with some Greek yogurt topped with my homemade “Orange Peel-Cardamom Gluten-Free Granola” and fresh blueberries.

Every time I make granola I tweak my basic recipe using whatever I happen to have in my pantry at the time. Recently I have ended up with quite a few nuts and flaked coconut leftover from photo shoots, as well as maple syrup and lots of oranges. One thing I noticed when looking back on previous granola posts is that each time I make it the mix gets simpler and simpler. Hopefully this translates into other parts of my life!

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Ingredients tossed together and spread out on parchment paper lined sheet pans ready for the oven…….

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… baked and finished off with additional ingredients.

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The candied orange peel (how-to candy orange peel here) and cardamom give this granola a wonderfully complex flavor that is both earthy and rich.

Here…..have a bite! Happy Cereal Day all month!

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Orange Peel Cardamom Gluten Free Granola

  • Difficulty: easy
  • Print

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Ingredients:

  • 3 cups gluten-free old-fashioned rolled oats (Bob’s Red Mill)
  • 1 1/2 cups whole almonds
  • 1 cup pecan halves & pieces
  • 1 1/2 cups dried cranberries or cherries, divided
  • 1 cup coconut flakes, unsweetened, divided
  • 1 tsp ground cardamom
  • 3/4 cup maple syrup
  • 1/2 cup slices almonds
  • 1/2 cup slivered orange peel, plain or candied

Directions:

  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  2. In a bowl mix together the rolled oats, whole almonds, pecan halves and pieces, half of the dried cranberries and half of the coconut flakes. Toss ingredients together.
  3. Whisk together the cardamom and maple syrup. Drizzle over the oat mixture and toss to coat all ingredients well.
  4. Evenly divide mixture between the two sheet pans and spread out into even layers. Bake for 35 minutes, stirring often, until mixture is a light golden brown.
  5. Remove pans from the oven and evenly divide the remaining ingredients between the two pans – the second half of the dried cranberries and coconut flakes along with the sliced almonds and orange peel. Stir around to mix and return pans to the oven for another 10-15 minutes.
  6. Remove pans from the oven and let granola cool completely. Store in airtight containers for up to 3 months. You can also store in the refrigerator. A jar of homemade granola makes a great gift!

Teresa Blackburn      www.teresablackburnfoodstying.com     http://www.foodonfifth.com

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

~ Teresa Blackburn ~ 26 Comments

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.

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It’s almost Spring. Adios Winter!