Gluten-Free Granola, Yogurt & Berries
Gluten-Free Granola, Yogurt & Berries
Ingredients
For the Gluten-Free Granola
- 2 cups gluten-free rolled oats
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/4 cup ground flax seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
For the Yogurt & Berries
- 3 cups plain Greek yogurt
- 2 cups mixed berries, fresh, such as strawberries, blueberries, and raspberries
- honey, for drizzling, as needed
Instructions
- 1
Preheat your oven to 300°F. Line a large baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
⏱️ 5 min•🌡️ 300
- 2
In a large mixing bowl, combine the gluten-free rolled oats, slivered almonds, chopped pecans, ground flax seeds, cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 3
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until fully combined.
⏱️ 2 min
- 4
Pour the wet ingredient mixture over the dry ingredients in the large bowl. Stir thoroughly with a spatula or spoon, making sure every oat and nut is coated with the sweet mixture.
⏱️ 3 min
- 5
Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Avoid overcrowding the pan to ensure even baking and crispiness.
⏱️ 1 min
- 6
Bake for 25 minutes, stirring the granola gently halfway through the baking time (around the 12-13 minute mark) to promote even browning. The granola should be lightly golden brown and fragrant.
⏱️ 25 min•🌡️ 300
- 7
Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up significantly as it cools. This usually takes about 15-20 minutes. Once cool, break it into clusters.
⏱️ 20 min
- 8
To assemble, divide the plain Greek yogurt among four serving bowls. Top each bowl generously with the cooled gluten-free granola and fresh mixed berries. Drizzle with honey, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Granola, Yogurt & Berries
Ingredients
For the Gluten-Free Granola
- 2 cups gluten-free rolled oats
- 1/2 cup slivered almonds
- 1/2 cup chopped pecans
- 1/4 cup ground flax seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
For the Yogurt & Berries
- 3 cups plain Greek yogurt
- 2 cups mixed berries, fresh, such as strawberries, blueberries, and raspberries
- honey, for drizzling, as needed
Instructions
- 1
Preheat your oven to 300°F. Line a large baking sheet with parchment paper, ensuring it covers the entire surface to prevent sticking.
⏱️ 5 min•🌡️ 300 - 2
In a large mixing bowl, combine the gluten-free rolled oats, slivered almonds, chopped pecans, ground flax seeds, cinnamon, and salt. Stir well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 3
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until fully combined.
⏱️ 2 min - 4
Pour the wet ingredient mixture over the dry ingredients in the large bowl. Stir thoroughly with a spatula or spoon, making sure every oat and nut is coated with the sweet mixture.
⏱️ 3 min - 5
Spread the granola mixture evenly in a single layer onto the prepared baking sheet. Avoid overcrowding the pan to ensure even baking and crispiness.
⏱️ 1 min - 6
Bake for 25 minutes, stirring the granola gently halfway through the baking time (around the 12-13 minute mark) to promote even browning. The granola should be lightly golden brown and fragrant.
⏱️ 25 min•🌡️ 300 - 7
Remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up significantly as it cools. This usually takes about 15-20 minutes. Once cool, break it into clusters.
⏱️ 20 min - 8
To assemble, divide the plain Greek yogurt among four serving bowls. Top each bowl generously with the cooled gluten-free granola and fresh mixed berries. Drizzle with honey, if desired, before serving.
⏱️ 3 min