This gluten-free granola recipe is probably my new favorite topping on my latest obsession, acai bowls. No, it isn't Paleo. Everyone take a deep breath. I eat some gluten-free grains and feel just fine doing so. I don't have a health challenge or an autoimmune disease and this works for ME.
Also note that I'm allergic to most nuts so this is also nut-free (I don't count coconut as a nut, but you could certainly omit it here), and that's a huge reason why a Paleo granola simply doesn't work for me. So there's that. Also, if I'm not the Paleo Police, I certainly would think you might take this as an example to learn what the benefits of Paleo are, incorporate it into your life, then assess and adjust from there as YOU see fit. I see this granola on my acai bowls fitting in juuuust fine.
- 4 cups gluten-free rolled oats
- 1 tsp cinnamon
- 2 pinches sea salt
- 1/2 cup crunchy peanut butter
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 cup dried cherries or raisins
Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, cinnamon, and sea salt.
In a small bowl, combine the peanut butter, maple syrup, and vanilla. Add the peanut butter mixture to the oats mixture. Stir well to coat the oat mixture evenly.
Spread the oats on a metal cookie sheet, and bake for 15 minutes. Remove from the oven to stir, then place it back into the oven for another 10 minutes.
Add chopped dried fruit to the cooked and cooled oats mixture.
You can choose to bake the fruit in the granola, but it will likely become hard and overly dry or will possibly burn.