Two awesome things have happened. Firstly, mangoes are back in season. Oh yes, yes they are. Secondly, the mornings are finally warm enough for cooler breakfasts like this vanilla, maple and almond granola. I’m currently obsessing over parfait – anyway, anyhow. I love layering coconut yoghurt, granola and seasonal fruit like mangoes and blueberries.
This vanilla, maple and almond granola recipe is:
- wheat free
- dairy free
- refined sugar free
The recipe calls for macadamia oil, however if you’re nut free, this can be swapped for rice bran oil. While the flaked almonds can be swapped for flaked coconut. There’s always a way around food intolerances and allergies, it’s just a matter of finding a good alternative swap.
Oats Are Not Suitable for Coeliacs
Just a little word on oats. Oats are technically gluten free, so long as they have been processed in a factory that doesn’t also process gluten containing products. However, if you have Coeliac Disease, you would probably already know that there are other proteins in oats that are very similar to gluten and can exhibit the same inflammatory and immune response when consumed. If you are a Coeliac then definitely avoid oats altogether (sad I know). If you are gluten intolerant then you may find that you are fine with certified wheat free oats. I fall into that category. I find it difficult to digest oats that aren’t wheat free (most oats), however wheat free oats I am totally fine with.
Anyways, enjoy my loves! After a two week recipe hiatus, they will be back to weekly posts now. Next week is my Sweet Potato Chocolate Cupcakes (because you all know how much I love chocolate!)
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Vanilla Maple and Almond GranolaPrint Pin
- 2 cups oats organic, wheat free
- 1 cup pepitas
- 1 cup sunflower seeds
- 2 cups flaked almonds or coconut if nut free
- 1/4 cup maple syrup
- 1/4 cup macadamia oil or rice bran oil if nut free
- 4 tsp vanilla essence
- 3 tbsp tahini
- Preheat the oven to 170 degrees Celsius.
- In a large mixing bowl add the oats, flaked almonds, pepitas and sunflower seeds. Mix to combine.
- Add the maple syrup, macadamia oil, vanilla essence and tahini to a small saucepan. Turn to a low heat and mix to combine. Once the mixture is warm and well combined, remove from heat.
- Pour the maple mixture over the granola mixture and mix until all of the granola is evenly coated.
- Divide granola mixture among two large baking trays and spread out evenly.
- Place in the oven for 10 minutes, remove from the oven and stir before placing back into the oven for a further 15 minutes.
- Remove from the oven and allow to cool completely before transferring to glass jars or containers to store.