This easy gluten free granola recipe is the perfect morning or mid-day treat loaded with fiber, antioxidants, and protein! It is a great refined sugar-free granola recipe that is a staple in our kitchen. You won’t spend money on store-bought granola again! Plus, you’ll get my secret for crunchy granola clusters!
Sick of store bought granola? I was definitely sick of reading labels and seeing so many forms of sugar and additives! I came up with this recipe and everyone who has made it raves about it! Crunchy and delicious; perfect on top of a smoothie bowl, a yogurt fruit bowl, or just as a snack! Plus it makes your kitchen smell AMAZING!
Everybody simply loves this gluten free granola recipe with honey recipe. It’s a family favorite, and great to gift, too!
Are Oats Gluten-Free?
Oats are naturally gluten-free, but stray wheat, rye, or barley can be introduced during the harvesting and transportation. Therefore I always buy gluten-free rolled oats.
Those chunky granola clusters are the BEST.
Eat homemade granola with:
Nut milk and berries
As a snack
On top of Ice Cream
With banana or an apple and nut butter
Like this easy granola recipe and want other breakfast recipes? Try these:
In a large bowl combine organic oats, nuts/seeds, and flaxseed meal, with cinnamon, pumpkin pie spice (if using), and a dash of salt.
In a small saucepan heat the oil, honey, vanilla extract, and pure maple syrup, and molasses. Once the mixture starts to boil, take off heat and pour over nut mixture. Mix well.
In a small mixing bowl, whisk together the egg white until frothy. Add to the granola mixture and mix well.
Pour onto baking sheet and bake, stirring occasionally, until slightly brown, about 15-20 minutes. Add the dried fruit of choice and stir well.
Let cool, and store in an air-tight container.
*I generally add the dried fruit as I eat. When mixed in during baking, and then stored I have found that the dried fruit gets hard after about a week. If you are serving the granola right away, feel free to mix them in.
**Adding whisked egg whites to the granola helps create clusters and make it extra crunchy!
*** Photos updated May, 2017.
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I recently shared a few ideas about cooking for others (aka home-cooked meals and meal train ideas) and so many of you were looking for more ideas, had ideas to share, and were interested in seeing a guide about it and how I usually go about it!
I am really excited to share this post with you today because I truly think it is a useful tool and resource and filled with great recipes that will help you, help those in need! I’ve been cooking a lot lately for various families so before I jump into the recipes, here are a few tips I’ve gathered.
A few notes about delivering meals:
Dietary Restrictions: Always inquire about dietary restrictions before planning the meal! What do the kids hate? What are you hoping to get the kids to eat more of? Does everyone eat meat? Etc.
Delivery Time: Text/email/call the coordinator or the family to find out the best time to deliver dinner. Keep in mind that the family is dealing with an important issue (either good in the case of a new baby, or difficult in the case of illness) and may not want to visit with friends, so plan on dropping off on the porch.
Disposable Containers: I alway use disposable food containers/trays so the family doesn’t have to clean dishes for me to pick back up!
Make it Extra Special: If I have time and depending on the situation, I’ll add chocolates, wine, flowers, or something extra special. If the occasion is a newborn baby, something special for the big brother or sister, like a coloring book, stamps, stickers, or a little game is always a great idea to make them feel extra special. If I know the person and am in communication with them, I’ll ask them if they need any groceries on my way (milk, etc.)
No time to cook? Look into local meal delivery services or restaurants and have a meal delivered! Chip in with friends and figure out a schedule that works.
P.S. Don’t know what a meal train is? Mealtrain.com is a crowdsourcing platform that helps organize home-made meal giving for a friend around a birth, surgery or illness also known as a Meal Train! It’s essentially just a website that helps you organize the process and allows people to sign up for different days, etc.
Frozen Smoothie Packs: Place smoothie ingredients for one serving in freezer-friendly Ziploc bags, label with an expiration date (about 6 months for frozen fruit), and store in the freezer until ready to use!
This Lemon Curd and Blueberry Compote Breakfast Parfait is a fabulous on-the-go breakfast option! It has all of my favorite flavors and textures in one hearty breakfast parfait!
Creamy lemon curd, sweetened-just-right blueberry compote, nutritious chia pudding, and crunchy granola! Made in partnership with Wyman’s Wild Blueberries.
I am so excited to partner with my friends at Wyman’s today to bring you this nutritious and delicious breakfast option! Wild blueberries are smaller and have more antioxidants than domesticated blueberries, and 2x the antioxidant power! Wyman’s prides itself on harvesting wild blueberries, which are picked fresh and immediately frozen to maximize health benefits to consumers.
Wyman’s Wild Blueberries have no added sugars, preservatives, sodium, or starches and since they are smaller and more compact, you get more wild blueberries per pound!
Tart lemon, sweet blueberries, creamy chia pudding, and optional Greek yogurt = the perfect protein-packed breakfast for any day of the week!
Lemon Curd and Blueberry Compote Breakfast Parfaits
Heat all blueberry compote ingredients in a small saucepan over medium-low heat. Let simmer for 10-15 minutes until most of the liquid has evaporated. Taste and adjust lemon and sweetener as desired. Once done, take off heat and let cool before pouring into a small mixing bowl.
Divide the lemon curd, blueberry compote, chia pudding and Greek yogurt (if using!) among 8 4-ounce containers or 4 8-ounce containers. Top with granola and lemon zest and either eat right away or store in the fridge for later!
*Save the rest of the lemon curd for more delicious treats! We love using it in our lemon bars, top it with whipped coconut cream and berries for a fun no-bake treat, or even as a topping on our favorite Fluffy Paleo Pancakes!
*This should keep refrigerated for 1-2 weeks!
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This post is sponsored by Wyman’s of Maine. All opinions are always, 100% my own!
This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!
Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!
Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.
1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!
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These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn’t everything just better when served in a BOWL and with a soft-boiled egg on top? Simply prepare all of the ingredients the night before, toss in a bowl, and devour! Throw all of the ingredients in a mason jar or to-go container to enjoy this on-the-go!
Savory Chorizo Breakfast Bowls
There’s not much I love more than a hearty breakfast to fuel me for the day filled with protein, healthy fats, and carbs. I love that you can easily prep all of these ingredients ahead of time and package them up for multiple weekday breakfasts. Easy, portable, and delicious!
These bowls are loaded with vitamins, minerals, fiber, and protein to keep you energized and ready for the day ahead!
Find my guide on making the perfect hard/soft boiled eggs here.
4 tablespoons extra-virgin olive oil or avocado oil, divided
4 raw spicy chicken sausage links, casing removed
4 cups kale, chopped
1 teaspoons lemon juice, freshly squeezed, set aside more for garnish
1 teaspoon Himalayan sea salt
1 sweet potato, cubed
1 red onion, diced
8 vine tomatoes
4 soft boiled eggs
1 avocado, halved
Coarse sea salt, for garnish
For the kale
With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
Sauté kale until wilted and set aside.
For the sausage
Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
Optional: Add cooked sausage to a food processor and process until ground.
For the sweet potato, red onions, and tomato
Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Medium dice the sweet potato. In a large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
Spread the onion on the other side of the parchment lined sheet tray.
Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
Toss the red onion and sweet potato every 10 minutes for even cooking.
For the soft boiled eggs
Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in a ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
DIY Gift Week would not be complete without my Best Ever Fluffy Pancake and Waffle Mix from the Lexi’s Clean Kitchen Cookbook! These pancakes/waffles are gluten-free, grain-free, and totally the real deal! Everybody that makes these LOVES them so much!
This mix is my favorite. I usually make a double batch to bring to my mom because she loves them so much. The printable labels below will make it easy for you to create a single, or a double batch as the perfect holiday gift this year!
What You’ll Need:
Jars (mini or larger- adjust sizes based on quantity you are giving)
Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.
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