gluten free granola Archives - Teri-Ann Carty

Walnut Banana Bread Granola

Teri-Ann Carty — Fri, 21 Nov 2025 09:00:37 +0000

Home » gluten free granola

Walnut Banana Bread Granola

Created by: Teri-Ann Carty

This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!

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Walnut Banana Bread Granola (Gluten-Free + Perfectly Clumpy)

Christmas is around the corner, and there is something so comforting about the aroma of something baking in the oven that just makes you want to share the love! There is no better gift to give than my homemade granola; I’ve been doing it for years now, and so have all of you – not once has there been a complaint! People appreciate homemade gifts, especially ones that they can eat. This Walnut Banana Bread Granola is unreal and about to become your new favourite. It’s so clumpy, crunchy and addictively delicious that anyone will be lucky to get a jar. Make sure you are not hungry when you make this granola, because the cooling period (as we all know) is the hardest part, and if you’re hungry, you’ll be snacking!!

Inspired by classic banana bread, this granola is everything you love about the nostalgic loaf but with a satisfying crunch that’s perfect for breakfast, snacks, or sprinkling over yogurt. The ripe banana adds natural sweetness and subtle caramel notes, while the almond butter and maple syrup help create the perfect clumps! I’ve been wanting to make this granola for eons, and really, only one thing has stopped me – so many of you loathe bananas. I honestly will never understand, but here’s the thing: you can’t please everyone all of the time, so this granola is for the banana lovers. I kept dried fruit out of this one because who puts raisins in their banana bread? No shade if you do, but for me, I wanted to keep it cozy with the flavour of walnuts and banana. Let’s get into it!

What You’ll Need to Make this Granola

Walnut Banana Bread Granola Ingredients

This banana bread granola recipe is filled with nutrient-rich nuts, hearty oats, and wholesome seeds to create a deeply flavoured, crunchy breakfast staple. Here’s what you’ll need!

Oats: Necessary for any granola in my opinion. Use certified gluten free if necessary.
Walnuts: A classic pairing with banana bread, walnuts bring richness and an earthy, buttery crunch that deepens as they roast.
Pecans: Their natural sweetness and crisp texture elevate the granola and pair perfectly with the warm spices.
Pumpkin seeds: Add a toasty, nutty crunch and a boost of minerals and healthy fats.
Sunflower seeds: Mild and buttery, they balance stronger flavours and add extra texture.
Unsweetened coconut: Provides lightness and subtle sweetness while helping the granola crisp in the oven.
Hemp seeds: Soft, nutty, and high in protein; they melt into the clusters and enrich every bite.
Ground flax: Helps bind the granola while adding fibre and omega-3s.
Cinnamon: The essential spice that makes this granola taste like banana bread straight from the oven.
Salt: Balances sweetness and enhances every warm, toasty note.
Ripe banana: Adds natural sweetness and moisture. I used 1 ripe banana for this recipe, but if your bananas are small, go ahead and use 2.
Olive oil: Helps the granola toast evenly and creates beautiful golden edges.
Almond butter: Essential for clumpy granola; it binds the mixture, adds richness, and complements the banana flavour.
Maple syrup: Naturally sweetens the granola and caramelizes beautifully as it bakes.
Vanilla: Rounds out all the flavours with warmth and depth.

How to Make Walnut Banana Bread Granola

This healthy banana granola is simple to prepare and comes together with minimal effort. Let’s get into it!

Prep Your Pans & Mix Dry Ingredients

Preheat the oven to 320°F convection (lower to 300°F if your oven runs hot). Line two baking sheets with parchment paper unless using stoneware. Add the oats, nuts, seeds, coconut, cinnamon, and salt to a large bowl. Mix well so everything is evenly distributed.

Heat the Wet Ingredients

Mash the ripe banana into a small pot. Add the olive oil, almond butter, maple syrup, and vanilla. Warm over medium-low heat, stirring until smooth and slightly fluid.

Combine Wet and Dry

Pour the warm banana mixture over the dry ingredients. Stir until every oat and nut is evenly coated. Try to ensure there are no dry pockets in the mix; you want everything covered! Divide the mixture between your baking sheets. Use a spatula to spread it into an even layer, then firmly press it down; this is the secret to large, bakery-style clusters!

Bake Until Golden

Bake for 20 minutes, rotate the pans, then bake for another 10–15 minutes until the granola is golden brown and dry to the touch.

Cool Completely & Store

This is the most important step. Let the granola cool completely on the trays before touching it. As it cools, it sets into those perfect clumps. Once fully cooled, transfer to mason jars. It keeps beautifully for up to a month in your pantry.

How to Customize Your Granola

This banana nut granola recipe is flexible, forgiving, and easy to personalize. There are a handful of things you can do to modify this recipe or customize it to make it your own. Try swapping the walnuts or pecans for almonds, cashews, or hazelnuts. Use peanut butter, cashew butter, or sunflower seed butter in place of almond butter (although using this homemade almond butter is probably the best thing you’ll ever do and make!). You could also try adding some ginger or nutmeg for extra warm spice!

Why You’ll Love This Easy Banana Granola

This is the best banana bread granola for so many reasons. It’s naturally gluten-free, deeply flavorful, and packed with nuts and seeds that make it hearty and satisfying. The combination of ripe banana, maple syrup, and cinnamon tastes like a slice of warm banana bread but in a crunchy, golden form. Eat this with your favourite milk and you’ll be sipping every last drop of it after all the crunching because my goodness, this granola is gooood. It’s nourishing, affordable to make in large batches, and far fresher than anything you can buy. It makes a wonderful holiday gift and is a lot of fun to make!

Tips and Tricks for Clumpy Homemade Granola

Press the mixture firmly onto the pan before baking.
Don’t stir during baking; this disrupts cluster formation.
Cool completely before lifting or breaking apart.
Use a nut butter like my homemade almond butter to help bind the clusters.

Walnut Banana Bread Granola FAQ

How do I make granola clumpy? Press the mixture firmly onto the pan, bake without stirring, and let it cool fully before breaking apart.

Is this granola gluten-free? Yes, as long as you use certified gluten-free oats.

Can I use frozen bananas? Yes, but thaw and drain them first so they don’t add excess moisture.

Can I make this granola lower in sugar? Reduce the maple syrup slightly and add an extra tablespoon of nut butter to help with clumping.

Did you make this granola?

Don’t forget to leave a rating and review below! Try these recipes next:

Immunity Simmer Pot

High Protein Pumpkin Walnut Pancakes

Everything But the Bagel Seed Crackers

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Walnut Banana Bread Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 45

Servings cups

Calories 472kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
large mason jar
chefs knife, large bowl, measuring cups and spoons, oven

Ingredients

3 cups oats
1 cup raw walnuts roughly chopped
½ cup raw pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
¼ cup hemp seeds
¼ cup ground flax
2 tsp cinnamon
¾ tsp salt
1 ripe banana
½ cup olive oil
½ cup almond butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, decrease to 300 convection.
Place parchment down onto your baking sheets (unless you have stoneware, then don't bother with this step).
Add dry ingredients to a large bowl and mix to combine.
Mash banana and add it to a small pot. Pour in remaining wet ingredients. Gently heat over medium-low heat, stirring to combine.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto baking sheets and press the granola firmly with a rubber spatula.
Bake for 20 minutes, turn the pans and bake again for 10-15 minutes more until golden brown and dry to the touch.
Let the granola COOL COMPLETELY before lifting it off the pan.
Store in mason jars for up to a month in your pantry.

Notes

This granola is the perfect gift for your banana bread-loving family and friends.
Use whatever nut or seed butter you prefer.
Use whatever combination of nuts you prefer.
Not a fan of coconut? Omit it.
You could always add a scoop of protein powder to the mix!

Nutrition

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Clumpy Pumpkin Cranberry Granola

Teri-Ann Carty — Wed, 08 Oct 2025 08:00:55 +0000

Home » gluten free granola

Clumpy Pumpkin Cranberry Granola

Created by: Teri-Ann Carty

If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!

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Clumpy Pumpkin Cranberry Granola

Is there such a thing as too many pumpkin recipes? I’d hope not because I am coming in hot with another brand new granola flavour that is perfect for October. We had a glorious September, but October is here, and that means pumpkin recipes get their time in the spotlight!! Apples were so last month, and while I adore apple recipes (my website will prove that), I have such a soft spot for pumpkin as October will prove.

All my ingredients are from my favourite YUPIK; I order online and it magically gets delivered to my door. The large format bags are my favourite, and they have an endless range of ingredients on their website. If you enjoy making granola, granola bars, cakes, cookies or basically just enjoy baking – Yupik is seriously the answer. No more running out of ingredients because it’s like buying in bulk, but it comes to your house. It’s truly perfect!

Homemade Pumpkin Spice Blend

The recipe would not be complete without pumpkin spice (also got all the goods from Yupik). If you’ve ever wanted to make your own pumpkin spice blend, this is your chance. I’m sharing my absolute favourite pumpkin spice blend recipe with you because it’s perfect, if I do say so myself. Once you have the blend in a jar, you can add it to everything this season! I love to sprinkle it into my oatmeal, on top of yogurt bowls (with this granola of course!), and I even sprinkle it on top of my coffee. Of course, you can add it to the classic pumpkin pie, cakes, cheesecakes, puddings, whipped cream… the list is long. Let’s get baking!

Ingredients for This Clumpy Pumpkin Cranberry Granola

This healthy pumpkin granola recipe brings together pantry staples with seasonal flavours. Here’s what you’ll need:

Oats: I use gluten-free rolled oats as the sturdy base for this granola. They toast up beautifully in the oven and hold their shape, creating a hearty crunch in every bite.
Walnuts: These add a buttery, earthy flavour along with healthy fats and a satisfying crunch. Walnuts also complement the warming spices in the granola perfectly.
Cashews: Soft and slightly sweet, cashews bring a creamy note to the mix. Their mellow flavour balances the tangy cranberries and pumpkin seed butter.
Pumpkin Seeds: These little green gems add texture, healthy fats, and a subtle nutty flavour. They also toast up perfectly for extra crunch.
Sunflower Seeds: Sunflower seeds are mild and nutty, making them a great way to sneak in extra minerals and crunch without overpowering the mix.
Unsweetened Coconut: Brings a subtle chew and richness that balances the crisp oats.
Dried Cranberries: Soaked in warm water before baking, they plump up and deliver sweet-tart bursts of flavour in every handful.
Pumpkin Spice: My homemade blend (see below) adds deep, warming flavour.
Olive Oil and Maple Syrup: This duo helps crisp the granola while lightly sweetening it.
Pumpkin Seed Butter: Adds moisture and flavour without overpowering sweetness. Make your own or use store bought.
Vanilla and Sea Salt: Enhance and round out the flavour.

How to Make Homemade Pumpkin Spice

You can absolutely use a pre-made pumpkin spice mix, but I prefer to make my own so I can tweak the ratios. Here’s my go-to:

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
Pinch of black pepper

Mix all ingredients in a small bowl or mason jar. Seal and shake to combine. This makes a generous batch, so you’ll have extra for lattes, muffins, or anything else you want to spice up.

How to Make My Pumpkin Spice Granola

Preheat & Prep

Set your oven to 320°F convection (or 300°F if your oven runs hot). Line two baking sheets with parchment paper.

Mix the Dry Ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, pumpkin spice, and salt.

Heat the Wet Ingredients

Add the olive oil, maple syrup, pumpkin seed butter, and vanilla to a small pot. Warm gently over medium-low heat, stirring until smooth.

Combine & Bake

Pour the wet mixture over the dry and stir until everything is coated. Drain your soaked cranberries and mix them in. Divide the granola between your baking sheets and firmly press it down into a single, even layer. Bake for 20 minutes, rotate the pans (don’t mix the granola), and bake another 10–15 minutes until golden and dry to the touch.

Cool Completely

Don’t skip this step! Leaving the granola on the pan to cool completely ensures maximum cluster formation. Once cool, lift with a spatula and break into large clumps.

Additional Healthy Add-Ins for Granola

If you want to customize your granola, there are plenty of nutritious options to try. Add chia seeds or flaxseeds for an extra boost of fibre, or swap out the cashews for pecans or almonds if you prefer a different nutty flavour. Once your granola has cooled, you can also sprinkle in some cacao nibs for a hint of chocolate. Reduce the amount of maple if you want your granola to be less sweet, or stir your granola if you don’t want clumps (who the heck would want that?!).

How to Serve This Clumpy Pumpkin Cranberry Granola

Try it spooned over Greek yogurt with a drizzle of almond butter for a hearty breakfast. Add it to a smoothie bowl for extra texture and crunch or layer it in a parfait. It’s also delicious served as cereal with almond or oat milk. For a quick and easy dessert, sprinkle it over baked apples or pears. And of course, it’s just as satisfying eaten by the handful straight from the jar!

How to Store Pumpkin Cranberry Granola

Once cooled, transfer your granola to an airtight container or large mason jar. It’ll keep well in the pantry for up to 2 weeks. If you want to keep it longer, freeze it for up to 2 months. Just make sure you let it come to room temperature before eating.

Why You’ll Love This Homemade Granola

You’ll love this homemade granola because it’s naturally sweetened with maple syrup, completely gluten-free and vegan, and made with wholesome ingredients you can feel good about. Each bite is crunchy, clumpy, and packed with warm fall flavour, making it the perfect seasonal upgrade to your breakfast routine. It’s not only healthier than store-bought versions, but also much more affordable, especially when you buy ingredients in bulk. Plus, it’s easy to make ahead and enjoy all week long as a quick breakfast or nourishing snack.

Pumpkin Granola FAQs

Does baking temp matter in homemade granola? Yes! A lower temperature helps prevent burning and ensures even crisping. Pressing it firmly onto the baking sheet also helps get those big clusters.

Can I crisp up soggy granola? If your granola gets soft, you can pop it back into the oven at 300°F for 8–10 minutes. Let it cool completely to crisp up.

Is it cheaper to make your own granola? Absolutely. Especially when buying ingredients like oats, nuts, and seeds in bulk from Yupik. Homemade granola also lets you control the sugar, oil, and add-ins.

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious pumpkin recipes next:

Pecan Pumpkin Pie Granola

Pumpkin Tomato Soup

Brown Butter Pumpkin Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Clumpy Pumpkin Cranberry Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Total Time 50

Servings cups

Calories 416kcal

Author Teri-Ann Carty

Equipment

baking sheets
chefs knife, oven, measuring cups and spoons, large mason jar
large bowl

Ingredients

Homemade Pumpkin Spice Ingredients

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
pinch of black pepper

Pumpkin Cranberry Granola

3 cups gluten free oats
1 cup raw walnuts roughly chopped
½ cup cashews roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
½ cup dried cranberries soaked in warm water for 15 minutes
1 tbsp pumpkin spice recipe above
¾ tsp sea salt
½ cup olive oil
½ cup maple syrup
½ cup pumpkin seed butter
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, you may decrease the temperature to 300°F and cook 5 minutes longer.

Pumpkin Spice Instructions

Add all the spices to a small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer to a mason jar.

Granola Instructions

Pour hot water over dried cranberries and allow them to sit while mixing other ingredients.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a small pot. Heat over medium low heat, stirring to combine.
Pour wet ingredients over dry ingredients and mix until no dry parts remain.
Drain cranberries and mix them into the granola.
Spread evenly onto 2 baking sheets to ensure even baking. Use your spatula to PRESS THE GRANOLA FIRMLY onto the pans.
Bake for 20 minutes, turn the pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
ALLOW GRANOLA TO COOL COMPLETELY before using a spatula to lift it off of pan.
Transfer to mason jars and store in the pantry.

Notes

If you don't like the taste of tahini or you happen not to have it, use whatever nut or seed butter you have handy!

Nutrition

The post Clumpy Pumpkin Cranberry Granola appeared first on Teri-Ann Carty.

Dubai Chocolate Granola

Teri-Ann Carty — Fri, 21 Mar 2025 08:00:28 +0000

Home » gluten free granola

Dubai Chocolate Granola

Created by: Teri-Ann Carty

Who says you can't have chocolate for breakfast? This Dubai Chocolate Granola recipe is totally inspired by the newest viral sensation! The Dubai Chocolate Bar is all over your feed, and this healthy chocolate granola recipe is for you! This granola combines pistachio butter, cacao nibs, dried cherries, and coconut to create a crunchy, chocolatey, nutrient-packed breakfast or snack. Instead of using traditional pistachio cream and kataifi pastry, I’ve kept it simple with pistachio butter and unsweetened coconut, making it gluten-free, naturally sweetened, and packed with protein and healthy fats.

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Healthy Dubai Chocolate Granola

Did you make the Pistachio Butter I shared with you last week? If you didn’t, bookmark this recipe and click here first! Ok, now that we’ve got that covered, I’m going to assume you already know what the Dubai Chocolate Bar is all about – right? Well, if you’ve been living under a rock you MAY NOT KNOW about this wildly viral trend. The chocolate bar that has taken the internet by storm, it’s a chocolate bar that is like no other and today I’ve turned it into your new favorite granola flavor.

Now, if you’ve been hanging around here long enough – you know I adore a *good* viral recipe, and I am quite literally obsessed with granola. I also love making things healthy, gluten free, refined sugar free… the list goes on – the best part is that none of it ever tastes “healthy” it’s always delicious. So when this idea sprang upon me, I knew I had to make it!

The Dubai Chocolate Bar recipe has pistachio cream, which is made several different ways, but generally with pistachios, milk and sugar. There are a lot of different recipes out there and I am sure they are all very tasty, but for my recipe, I wanted to keep it clean and use my homemade pistachio nut butter. Let me just let you know – it was a good idea because it is GOOD. Not much has changed about this granola recipe in comparison to my others. I added dried cherries to the mix and the flavours are spectacular. I used nutrient-dense cacao powder and cacao nibs instead of dark chocolate and that was a banging good idea. This granola is a winner in every single way. I can’t wait for you to try it. This granola as always is gluten free, dairy free, and refined sugar free!

What is the Viral Dubai Pistachio Chocolate Bar?

The Dubai Chocolate Bar is all anyone is making these days – and for good reason; it’s delicious. This Middle Eastern-inspired chocolate bar is made with shredded phyllo dough (kataifi pastry), pistachio cream, and melted chocolate. Found in many Middle Eastern grocery stores, it has a crispy, nutty, and creamy filling wrapped in a rich milk chocolate coating. If you are interested in making this viral recipe they are all over the place but my friend Hannah makes a pretty amazing one here!

Ingredients Needed to Make This Dubai Chocolate Granola Recipe

Gluten-free oats: The perfect base for this chocolate granola recipe, giving it structure and crunch.
Raw pistachios: Adds crunch and gives that classic pistachio chocolate flavor.
Unsweetened coconut: A light, flaky texture that mimics shredded phyllo dough from the Dubai chocolate bar.
Pumpkin seeds: A nutrient-dense addition packed with protein, magnesium, and zinc.
Cacao powder: The foundation of any dark chocolate granola recipe, creating a rich, deep chocolate flavor.
Cacao nibs: You could use chocolate chips instead of cacao nibs but these add the perfect crunch and an intense chocolate taste while keeping it dairy free.
Ground flax: Boosts fibre and helps the granola hold together in clusters.
Cinnamon: Adds warmth and depth to the chocolate pistachio granola.
Sea salt: Enhances the sweet and nutty flavors.
Dried cherries: A tart contrast to the sweet chocolate and nutty pistachios.
Olive oil: A healthy fat that helps create crispy granola clusters. You can use coconut oil if you prefer but expect less clumping!
Pistachio butter: The key ingredient that makes this Dubai chocolate recipe unique, adding richness and creaminess. Use my homemade 2 ingredient pistachio butter recipe here.
Maple syrup: A natural sweetener that binds the granola together.
Vanilla extract: Rounds out the flavors and enhances the chocolate notes.

How to Make This Dubai Chocolate Granola

Preheat the Oven and Prepare the Dry Ingredients

To start, preheat your oven to 320°F convection (or 300°F if your oven tends to run hot). This ensures an even bake without burning the granola. While the oven heats up, grab a large mixing bowl and combine all the dry ingredients: gluten-free oats, chopped pistachios, unsweetened coconut, pumpkin seeds, cacao powder, cacao nibs, ground flax, cinnamon, sea salt, and drained the soaked dried cherries. Give everything a good stir to evenly distribute the ingredients, so each bite is packed with flavor and texture.

Heat the Wet Ingredients

The secret to rich, chocolatey granola is a smooth, well-combined liquid mixture. In a small saucepan over medium heat, add the olive oil, pistachio butter, maple syrup, and vanilla extract. Stir continuously until the mixture is fully combined and slightly warmed. Heating the wet ingredients helps everything mix more easily and ensures that the granola bakes into delicious clusters instead of dry, separate bits.

Combine and Bake the Granola

Once your wet ingredients are ready, pour them over the dry ingredients and mix thoroughly. Make sure every oat, nut, and seed is fully coated so the flavors are evenly distributed. Spread the granola mixture evenly onto two baking sheets (or one very large one) using a rubber spatula to press it down firmly—this helps create those irresistible crunchy clusters. Bake for 20 minutes, then rotate the pans to ensure even baking. Continue baking for another 10-15 minutes, or until the granola is golden brown and dry to the touch.

Cool and Store for Maximum Crunch

The most important step is letting the granola cool completely before lifting it with a flat spatula and transferring it to a container. As it cools, it crisps up, locking in that crunchy texture we all love. Once fully cooled, store it in an airtight container or mason jar to maintain freshness. This Dubai chocolate granola can be kept at room temperature.

How to Serve This Dubai Chocolate Granola

This Dubai chocolate granola is so delicious and can be enjoyed many ways. Whether you’re looking for a quick breakfast, a crunchy snack, or a decadent dessert topper, here are some ways to serve it:

Enjoy It as a Breakfast Cereal: Pour your homemade chocolate granola into a bowl and serve it with cold almond milk, coconut milk, or your favorite milk. The rich chocolate flavor pairs beautifully with creamy milk, making it a wholesome, energy-packed way to start the day. Add sliced bananas or fresh berries for an extra boost of sweetness and nutrients.
Sprinkle Over Yogurt or Smoothie Bowls: This pistachio chocolate granola makes the perfect crunchy topping for yogurt. The combination of crunchy oats, cacao nibs, and pistachios adds texture and depth to any bowl of yogurt. You could add a drizzle of honey, maple or a dollop of additional pistachio butter if you want!
Turn It into a Dessert Topping: Spring your Dubai Chocolate Granola over vanilla ice cream, chocolate mousse, or even baked oatmeal. The crispy clusters and dark chocolate flavors enhance any sweet treat, making it a healthier alternative to cookie crumbles or store-bought toppings.

FAQs About Homemade Chocolate Granola

How Long Does Granola Last?

Stored in an airtight container, this homemade chocolate granola lasts two months at room temperature (guaranteed you will eat it all before it has the chance to go stale).

What Makes This a Dubai Chocolate Recipe?

This Dubai chocolate granola is inspired by the viral Dubai chocolate bar, which features shredded phyllo dough, pistachio cream, and melted chocolate. My version turns these flavors into a healthy granola recipe by using pistachio butter, coconut, and cacao powder.

My Best Chocolate Pistachio Granola Tips

For extra crunch: Press the granola down before baking—it helps create clusters.
Watch your oven: If your oven runs hot (like my new Miele oven), lower the temperature to 300°F to prevent burning.
Let everything cool!This is critical if you want clumps in your granola, resist the urge to try your granola until it’s completely cooled down. You’ll thank yourself for your patience!

Why You’ll Love This Recipe

What is there not to love? This recipe totally marries two things that we all love – granola and chocolate! To boot, it’s a viral chocolate recipe that the whole world is enjoying. This chocolate granola is a fun, easy way to enjoy the flavors of the viral Dubai chocolate recipe in a healthy and nutrient-dense form. It’s naturally sweetened, packed with healthy fats, and completely gluten-free. Whether you eat it as a snack, sprinkle it over yogurt, or enjoy it as a breakfast cereal, this granola is a must-try for any chocolate lover.

Did you make this recipe?

Don’t forget to leave a rating and review below and let me know how you liked it! Try these recipes next:

Blueberry Banana Baked Oats

Extra Clumpy Cashew Cherry Granola

Blood Orange Blueberry Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Dubai Chocolate Granola

Course Breakfast, Snack

Cuisine Canadian, Middle Eastern

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 415kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
oven
large mason jar
measuring cups and spoons

Ingredients

3 cups gluten free oats
1 cup raw pistachios roughly chopped
½ cup unsweetened coconut
½ cup pumpkin seeds
½ cup cacao powder
⅓ cup cacao nibs
¼ cup ground flax
1 tsp cinnamon
¾ tsp sea salt
½ cup dried cherries soaked in warm water for 15 minutes
½ cup olive oil
½ cup pistachio butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection (If your oven runs hot, drop the temperature to 300 convection)
Add dry ingredients to a large bowl and stir to combine. Drain cherries and add to the dry ingredients and stir again.
To a small pot add wet ingredients. Heat on the stovetop stirring until well combined.
Pour wet over dry and mix until no dry bits remain. Make sure you get right to the bottom of your mixture!
Spread evenly onto 2 baking sheets. Use your rubber spatula to press it firmly corner to corner on the baking sheet.
Place in the oven and bake for 20 minutes. Turn pans 180 degrees and bake for 10 more minutes. The granola should be dry to the touch. Be careful not to let it burn!
Wait for the granola to COOL COMPLETELY before removing it from the cookie sheet.
Store your granola in a mason jar.

Notes

I recently moved and that means I have a new oven. This Miele oven RUNS HOT. I almost burned my granola!! For ME, I will be dropping the temperature to 300 and keeping a close eye.

Nutrition

The post Dubai Chocolate Granola appeared first on Teri-Ann Carty.

Apple Cinnamon Granola

Teri-Ann Carty — Fri, 22 Nov 2024 09:00:04 +0000

Home » gluten free granola

Apple Cinnamon Granola

Created by: Teri-Ann Carty

Enjoy my Apple Cinnamon Granola filled with autumn vibes thanks to the delicious combination of cinnamon, maple syrup, and grated apple. It’s gluten-free, easy to make, and packed with a satisfying crunch that pairs beautifully with yogurt, milk, or just on its own as a snack!

This post may contain affiliate links

Healthy Apple Cinnamon Granola

A few weeks ago I put a poll on my IG stories asking y’all what flavour of granola you wanted next. The answer was almost a tie. Well, not really 65% of you wanted Apple Cinnamon and the rest of you wanted Snickers. I promise you that Snickers is coming but I just couldn’t contain myself when I saw how many of you wanted apple cinnamon… I mean it is the season of apples and I just got so excited! My other fall-inspired granola, the Carrot Cake Granola has gotten so much attention and love I knew I had to give you another one. I love adding fresh ingredients to my granola and this time I went for apple. It does alter the bake time because the fruit needs time to dehydrate somewhat but the wait is totally worth it.

I baked mine for 35 minutes, let it cool completely and then baked it again for 10 minutes as I wasn’t satisfied with the texture. Re-baking or baking twice is not something I am new to, but I haven’t really talked to you guys about it. Baking twice is absolutely fine as long as you keep a close eye on things. Think about biscotti for example; they are a twice-baked cookie and boy are they delicious. The second bake is necessary for that crispy and crunchy outcome. If my baking sheets were larger I could have spread it out more evenly and probably wouldn’t have needed that second bake. No harm no foul. It tastes and smells amazing. If you need any granola-making essentials you can check out what I use here.

I also loved The First Mess’s take on an apple cinnamon granola and inspired me to make this flavour profile all my own! Anyway, if you’re looking for a whole new granola to try – this Healthy Apple Cinnamon Granola should be it! Packed with warm spices, fresh apples, and a mix of crunchy nuts and seeds, it’s perfect for meal prep, easy to store, and delicious as breakfast or a snack!

Apple Cinnamon Granola Ingredients

Oats: The heart of any good cinnamon granola recipe. Be sure to use gluten-free oats if needed, as they give this granola its chewy texture and fibre.
Raw Almonds & Walnuts: These nuts add a crunchy texture and are full of healthy fats, giving this apple cinnamon granola a rich, nutty flavour. Swap for whatever nuts you have on hand!
Pumpkin Seeds: A source of protein and a nice touch of crunch. They add a subtle earthy flavour that pairs perfectly with the cinnamon and apple.
Dried Coconut: Adds a hint of natural sweetness and a tropical touch to this granola recipe.
Raisins: Soaked in warm water, raisins add chewy sweetness without the hard texture they sometimes have. Dried cranberries, cherries or blueberries would be lovely as well.
Hemp Seeds & Ground Flax: Both of these are packed with nutrients, providing a boost of omega-3s and protein to keep this granola satisfying and healthy.
Cinnamon: A must for a cinnamon granola recipe! It brings warmth and that cozy, fall flavour we all love.
Salt: Just a pinch to balance the sweetness and enhance all the flavours.
Tahini: This nutty, creamy ingredient helps bind the granola and adds richness. You can swap it for any other nut or seed butter you prefer.
Olive Oil: Helps the granola get that perfectly crisp texture when baked.
Maple Syrup: Naturally sweetens the granola and adds a hint of caramel flavour, making it a perfect match for the cinnamon and apple.
Vanilla Extract: Enhances the warm, cozy flavours in this apple cinnamon granola recipe.
Grated Apple: The star ingredient! Adding fresh, grated apples brings out the flavours of fall. Make sure to squeeze out the excess water to keep the granola crunchy.

How to Make Apple Cinnamon Granola

Prepare Your Ingredients

Preheat the oven to 320°F convection. Add all dry ingredients (except grated apple) to a large mixing bowl and stir to combine.

Heat the Wet Ingredients

In a small pot, combine tahini, olive oil, maple syrup, and vanilla. Stir over medium heat until fully mixed.

Combine

Pour the warm wet ingredients over the dry ingredients and stir well. Grate the apple, squeeze out the excess water, and fold it into the granola mixture.

Bake

Spread the mixture evenly across two large baking sheets to avoid overcrowding. Bake for 20 minutes, then rotate the pans for even cooking. Bake for an additional 10-15 minutes or until golden brown and dry to the touch.

Cool Completely

Let the granola cool completely before transferring it to an airtight container and enjoying.

What to Eat with Apple Cinnamon Granola

This apple cinnamon granola is versatile and can be enjoyed in many ways:

On Yogurt: Spoon it over your favourite yogurt for a quick, healthy breakfast.
With Milk: Just like classic cereal, pour some milk over a bowl of granola for a comforting breakfast.
As a Topping: Sprinkle it on smoothie bowls or baked apples for extra crunch and flavour.
By Itself: This granola is so tasty that it makes a great snack all on its own.

Why You’ll Love This Cinnamon Apple Granola

With the sweetness of maple syrup, a touch of cinnamon, and fresh apple, this granola is a treat for your tastebuds. You can customize it however you’d like such as using different nuts, adding dried cranberries, or swapping the tahini for almond butter to make it your own. It’s also super easy to make and can be enjoyed as breakfast, a snack or as dessert!

How to Store Granola to Keep it Crunchy?

To keep your apple cinnamon granola fresh and crunchy, store it in an airtight container at room temperature. It will stay crisp for up to two weeks, and you can even freeze it for longer storage.

Tips for Making This Apple Cinnamon Granola

Soak your dried fruit: I like to soak my dried fruit for 10 minutes in warm water before adding to the ingredients. It helps soften the fruit so you don’t end up with hard rocks in your granola!
Consider the bake twice method: I ended up having to bake my granola twice and its possible that if I used larger pans this wouldn’t have been necessary but I let it completely cool after the first bake and then popped it back in for an additional ten minutes and preferred the outcome after the second bake.
Let things cool completely: I know how hard it is to resist but let things cool down completely before you lift your granola from the pan. This ensure clumps!

Did you make this granola?

Leave a rating and review below and let me know how you liked it! Try these granola recipes next:

Nut Free Tahini Granola

Grain Free Miso Maple Granola

Gluten-Free Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Apple Cinnamon Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 20

Cook Time 35

Total Time 55

Servings cups

Calories 495kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
chefs knife
large bowl
measuring cups and spoons
oven
large mason jar
box grater

Ingredients

3 cups oats
1 cup raw almonds roughly chopped
1 cup walnuts roughly chopped
½ cup pumpkin seeds
½ cup dried coconut
½ cup raisins soaked in warm water for 10 minutes
¼ cup hemp seeds
¼ cup ground flax
1 tbsp cinnamon
¾ tsp salt
½ cup tahini
½ cup olive oil
½ cup maple syrup
1 tbsp vanilla
1 large apple grated and water squeezed out

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients into a large bowl. Stir to combine.
Add wet ingredients into a small pot. Stir over medium heat until fully combined.
Pour wet over dry and stir until no dry ingredients remain.
Use a box grater to grate the apple. Squeeze out as much water as you can.
Fold grated apple into ingredients.
Spread evenly onto 2 baking sheets. The mixture shouldn't be too thick or it won't evenly bake.
Bake for 20 minutes. Turn the pans 180 degrees to ensure even baking. Bake for an additional 10-15 minutes until granola is golden brown and dry to the touch. (Don't be afraid to overbake slightly! The moisture in the apples might need extra time to get fully clumpy!)
Wait for the granola to cool completely before using a hard spatula to lift off of pans.
Transfer to mason jars and store in the pantry.

Nutrition

The post Apple Cinnamon Granola appeared first on Teri-Ann Carty.

Grain Free Miso Maple Granola

Teri-Ann Carty — Fri, 23 Aug 2024 08:00:37 +0000

Home » gluten free granola

Grain Free Miso Maple Granola

Created by: Teri-Ann Carty

This Grain Free Miso Maple Granola is out of this world. Try this delicious, nutrient-packed alternative to traditional granola. Made with a mix of nuts, seeds, coconut and a unique miso maple combination, this granola is perfect for a healthy breakfast or snack. It’s gluten free, dairy free, and refined sugar free making it paleo and keto friendly!

This post may contain affiliate links

The Best Grain Free Granola

Just when you thought I couldn’t get any more wild with the granola flavours! I am bringing you a granola like nothing you’ve ever seen before – not because it’s grain free but because its main flavors are maple and miso. Now I know what you might be thinking – what is granola without oats? And before making this recipe I probably would have asked the same question but so many of you have reached out to me looking for a grain free granola. Now that I’ve made it, I can say with confidence that this granola is as tasty as any of my oat based granolas! This recipe is for all my grain free friends, my paleo friends and my keto friends! It’s packed full of nutrients and omegas; it’s refined sugar free, dairy free and has an incredible umami flavour thanks to the miso.

I know that some of you might be skeptical… Miso in granola? I PROMISE you miso is more than just for soup! Miso works like magic in so many sweet recipes and added just the right flavouring for this grain free granola recipe. Maple and miso is a dream come true and then with the addition of vanilla it is pure nirvana! I’ve never steered you wrong when it comes to granola and I ain’t starting now! If you’re new to using miso in sweet recipes, get ready to have your mind blown!

If miso in your granola feels a little too wild for you you could also swap it out for any seed or nut butter. You could also try this incredible grain free granola from Minimalist Baker, an OG in the creator world! This Grain Free Miso Maple Granola is a game changer. It’s loaded with healthy fats, omega-rich seeds, and refined sugar-free goodness. And if you are in a pinch for time, my friends at Rawcology make many flavours of coconut based grain free granolas in a variety of fun flavours! Now let’s not waste any more time – there is grain free granola to be made!

What You’ll Need to Make Grain Free Granola

To make the best grain-free granola, you’ll need a few basic ingredients and some simple kitchen tools. A good quality baking sheet lined with parchment paper is essential for even baking and easy cleanup. A large mixing bowl will help you combine all the dry ingredients thoroughly, while a small pot is perfect for warming and blending the wet ingredients like maple syrup and miso. A sharp chef’s knife is handy for chopping the nuts to the right consistency.

Grain Free Miso Maple Granola Ingredients

Flaked Coconut: In this grain free granola we are swapping the oats coconut! Coconut flakes provide a delightful crunchy texture and subtle sweetness. It’s rich in healthy fats, particularly medium-chain triglycerides (MCTs), which are known for their quick energy release and metabolism-boosting properties. Coconut is also a good source of fibre, aiding in digestion and promoting satiety. Unsweetened coconut flakes are ideal for this recipe, as they allow you to control the sweetness level. Coconut is keto-friendly, making it a great option for those on low-carb diets. If you don’t have flaked coconut, you can substitute it with shredded coconut or even coconut chips for added crunch.
Raw Almonds: Adding a satisfying crunch to the granola while also boosting its nutritional profile. They are packed with healthy monounsaturated fats, which are heart-friendly and help to lower bad cholesterol levels. Almonds are also rich in vitamin E, an antioxidant that supports skin health, and magnesium, which is crucial for muscle function. Being low in carbs and high in healthy fats, almonds are both keto and paleo-friendly.
Cashews: Contributing a creamy texture and slightly sweet flavour to the granola. Cashews are rich in healthy fats and are undeniably delicious when slightly toasted for granola. You can of course swap any nuts in this recipe for ones you have on hand like pecans, macadamia or peanuts.
Walnuts: A powerhouse of omega-3 fatty acids, healthy fats and flavour; these nuts are perfect for any granola recipe. Their rich, earthy flavour complements the other ingredients in the granola, adding depth and complexity.

Pumpkin Seeds: An excellent source of magnesium, zinc, and antioxidants, all of which contribute to overall health and wellness. Pumpkin seeds are particularly beneficial for heart health and immune function. They are both keto and paleo-friendly due to their low carb content and high healthy fat content. Sunflower seeds or chia seeds can be used as a substitute if you don’t have pumpkin seeds on hand.

Sesame Seeds: Adding a subtle nutty flavour and a slight crunch to the granola. Sesame seeds are a good source of calcium, magnesium, and iron. These nutrients support bone health and contribute to a balanced diet. Both black and white sesame seeds will be suitable for this recipe.
Hemp Seeds: Tiny but mighty; these delicious little pops of protein are also packed with omega-3 and omega-6 fatty acids and contain all 9 essential amino acids. Hemp seeds have a mild, nutty flavour that complements the other ingredients in the granola. These seeds are keto and paleo-friendly due to their high fat and protein content.
Flax Seeds: Helps bind the ingredients together in the granola and add a subtle nutty flavour. Flax seeds support digestive health and are packed with fibre. If you prefer, chia seeds can be used as a substitute, offering similar nutritional benefits.
Cinnamon: Essential for adding a warm, spicy note that elevates the overall flavour of the granola. If you want to switch things up, try using nutmeg or allspice as a substitute.
Sea Salt: Enhances all the flavours in the granola, balancing the sweetness and adding depth to each bite.
Maple Syrup: One of the key ingredients for the flavour profile of this granola. Maple syrup acts as the refined sugar free sweetener in this granola while helping to bind the ingredients together. While it contains natural sugars, maple syrup is also rich in antioxidants and provides minerals like manganese and zinc. Although it’s not keto-friendly due to its sugar content, it’s an excellent option for those on a paleo diet. If you’re looking for a low-carb substitute, try using a sugar-free syrup or a keto-friendly sweetener like monk fruit.
Olive Oil: Olive oil adds moisture to the granola, helping it bake to a perfect golden brown while enhancing the flavour of the nuts and seeds. Rich in monounsaturated fats, a high quality extra virgin olive oil is heart-healthy and provides antioxidants that protect the body from inflammation. Although olive oil is my first suggestion for any of my granolas it can be substituted with coconut oil or avocado oil.
Miso: The secret ingredient in this granola, provides a unique umami flavour that pairs beautifully with the sweetness of the maple syrup. Miso is rich in probiotics, which support gut health, and adds a savoury depth to the granola. Miso comes in so many different varieties but I love the mild flavour of this one. If you can’t find miso then you can substitute it with your favourite nut or seed butter!
Vanilla: Enhances the sweetness and adds a subtle aromatic flavour that ties all the ingredients together. It’s a classic addition to any granola recipe and helps bring out the natural flavours of the nuts and seeds.

How to Make Grain Free Granola

Prepare the Dry Ingredients

Preheat your oven to 320°F (convection). Line a baking sheet with parchment paper. In a large bowl, mix the flaked coconut, chopped nuts, seeds, cinnamon, and sea salt until well combined.

Mix the Wet Ingredients

In a small pot over medium-low heat, combine the maple syrup, olive oil, miso, and vanilla. Stir continuously until the miso is fully dissolved and the mixture is smooth.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes, then rotate the pan and bake for an additional 5-10 minutes, until the granola is golden brown. Let it cool completely before breaking it apart and storing it in mason jars.

How to Customize Your Grain Free Granola

Granola is all about personalization, so don’t hesitate to experiment with flavours that suit your taste! You can experiment with swapping the miso for your favorite nut butter, like almond, peanut, or any seed butter, to the wet ingredients. For a different kind of sweetness, you can also mix in chia seeds or coconut sugar. While I prefer maple syrup for its refined sugar-free sweetness and rich flavor, agave or honey can work just as well. And if you’re in the mood for something extra indulgent, tossing in some chocolate chips can be a fun and delicious addition to this healthy grain-free granola recipe.

How to Store Grain Free Granola

To keep your grain-free granola fresh and crunchy, store it in an airtight container at room temperature. It should stay fresh for up to two weeks. For longer storage, you can freeze the granola in a resealable bag for up to three months. Just be sure to let it come to room temperature before serving to regain its crunch.

Grain Free Granola FAQ

Can I use coconut oil instead of olive oil? While the technical answer is yes – I do suggest against it. Coconut oil has a different smoke point than olive oil and when you use a high quality extra virgin olive oil you really increase the crunch and clump of your granola.

Is grain free granola good for diabetics? Grain-free granola can be a good option for diabetics as it typically contains lower carbohydrates compared to grain-based granola. However, it’s important to monitor portion sizes and choose low-sugar ingredients which is why I like to go with maple syrup over everything. You can also reduce your maple amount, and best to avoid any dried fruits.

Is grain free granola better for you? Grain-free granola can be healthier for those who are following a low-carb or paleo diet. It’s often higher in healthy fats and protein, making it a more nutrient-dense option. However, everything is as healthy as you make it and as often as you consume it. It is always important to be mindful of your portions and how much additional sugar you add to a recipe.

Is grain free granola keto friendly? Yes, grain-free granola can be keto-friendly, especially if it’s low in sugar. This recipe uses a minimal amount of maple syrup, but for a stricter keto version, you can substitute it with a keto-friendly sweetener or omit all altogether.

Is gluten free granola low FODMAP? This granola can be considered low FODMAP if you keep an eye on portion sizes and choose nuts and seeds that are low in FODMAPs. Always consult with a dietician if you are curious about fodmap friendly diets.

Love Granola? Try These!

If you love this Grain-Free Miso Maple Granola, be sure to check out some of my other granola recipes that are packed with flavour and nutrition!

Extra Clumpy Cashew Cherry Granola

Black Magic Tahini Granola

Cinnamon Toast Crunch Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Grain Free Miso Maple Granola

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 288kcal

Author Teri-Ann Carty

Equipment

baking sheet
oven
parchment paper
bowl
chefs knife

Ingredients

1½ cups flaked coconut
½ cup raw almonds roughly chopped
½ cup cashews roughly chopped
½ cup walnuts roughly chopped
½ cup pumpkin seeds
2 tbsp sesame seeds
2 tbsp hemp seeds
1 tbsp flax seeds
1 tsp cinnamon
½ tsp sea salt
¼ cup maple syrup
1 tbsp olive oil
1 tbsp miso
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. Line a baking sheet with parchment paper.
Add dry ingredients to a bowl and mix well.
Add wet ingredients to a SMALL POT (or heat proof bowl and microwave for 30 seconds) and stir to combine over medium low heat until miso is fully combined.
Pour over dry ingredients and stir WELL to combine.
Spread in an even layer onto parchment paper.
Bake for 20 minutes, turn the pans and bake for another 5-10 minutes. Keep a close eye as you don't want it to burn. The granola will turn a golden brown which is what you want!
Let it cool completely before breaking it apart with your hands.
Place in mason jars and try not to eat it all at once!

Nutrition

The post Grain Free Miso Maple Granola appeared first on Teri-Ann Carty.

Black Magic Tahini Granola

Teri-Ann Carty — Fri, 28 Jun 2024 08:00:10 +0000

Home » gluten free granola

Black Magic Tahini Granola

Created by: Teri-Ann Carty

If you've never used black tahini before let this be the greatest introduction ever! This Black Magic Granola is a quick, nutritious recipe that's perfect for breakfast, snacking, dessert or sprucing up something with a little extra flair. I've made this recipe totally gluten free, dairy free ingredients and delicious like all my others.

This post may contain affiliate links

Black Magic Tahini Granola

Many of you have been hanging around for a while and you’ve probably picked up on the fact that I am slightly obsessed with tahini! It’s just beyond versatile in so many ways, it provides the smoothest texture (for creamy stuff) and the best flavour and base for many baking recipes. The other day I stumbled upon black tahini at my local grocery store and the moment I saw it; I got goosebumps from sheer excitement!

This granola recipe, infused with the unique and bold flavour of black tahini, has me feeling all the Halloween vibes in the middle of summer, and I am totally here for it! The rich, nutty taste and striking dark hue of black tahini add a whole new dimension to homemade granola, making it both visually stunning and incredibly delicious.

Stay tuned because this magical ingredient has inspired me with a flood of new recipes that I can’t wait to share with you! Here is my first black tahini recipe, dive in and enjoy

Black Magic Tahini Granola Ingredients

Gluten Free Rolled Oats: The foundation of any granola in my opinion is rolled oats. They provide a hearty and chewy texture that makes granola truly addictive. A great source of complex carbohydrates, which provide sustained energy and are rich in fibre. For those with gluten sensitivities or celiac disease, using gluten-free oats is essential to avoid any adverse reactions. If gluten is not an issue for you, use any rolled oats as they are all gluten free by default but not all are certified! These are the gluten free oats I always use.
Raw Almonds & Walnuts: These nuts add a delightful crunch and richness to the granola. Almonds are high in healthy monounsaturated fats, fibre, protein, and important nutrients like vitamin E and magnesium. Walnuts are known for their omega-3 fatty acid content, which is beneficial for brain health. Roughly chopping the nuts ensures that you get a bit of nutty goodness in every bite without too many biggies. If you’re allergic to nuts or prefer a different variety, try using pecans, cashews, hazelnuts or omitting them completely.
Pumpkin Seeds & Sunflower Seeds: Packed with nutrients, pumpkin seeds and sunflower seeds add both flavour and texture to the granola. Pumpkin seeds are a good source of protein, healthy fats, and a wide range of nutrients including magnesium, manganese, and zinc. Sunflower seeds are rich in vitamin E, copper, B vitamins, and selenium. These seeds contribute to the overall crunch and nutritional density of the granola.
Cacao Nibs: Cacao nibs add a touch of chocolatey bitterness that balances the overall flavour. They are minimally processed, which means they retain more antioxidants and nutrients compared to regular chocolate. Cacao nibs are high in magnesium, iron, and fibre. It’s important to note that cacao nibs are really different from chocolate chips and if you are going to use chocolate chips instead – do not add them until the granola has cooled or else they will melt!
Black Sesame Seeds: Have a slightly nuttier and more intense flavour than white sesame seeds and really take the flavour of this granola to a special place. Black sesame seeds are rich in calcium, iron, and magnesium, and they also contain powerful antioxidants. They add a wonderful texture and a depth of flavour that sets this granola apart. If you can’t find black sesame seeds, you can use white sesame seeds or a mix of both for a similar nutritional profile.
Ground Cinnamon & Ginger: These spices add warmth and subtle spiciness to the granola, enhancing its flavour profile. Cinnamon is known for its antioxidant properties and its ability to help regulate blood sugar levels. Ginger adds a hint of zing and also has anti-inflammatory and digestive benefits. Together, they make the granola more aromatic and flavorful. You can also experiment with other spices like nutmeg or cardamom for a different twist.
Salt: Essential for balancing and enhancing the flavours in the granola. It helps bring out the sweetness of the maple syrup and the nuttiness of the seeds and nuts. Using a good quality sea salt or kosher salt can make a noticeable difference in the final taste. If you are watching your sodium intake, you can reduce the amount of salt used without significantly affecting the flavour.
Olive Oil, Black Tahini & Maple Syrup: These wet ingredients are crucial for binding the granola together and adding richness. Olive oil provides healthy fats and a subtle flavour that complements the other ingredients. Black tahini, made from black sesame seeds, adds a unique, deep flavour and a boost of nutrients like calcium and iron. Maple syrup acts as a natural sweetener and helps the granola form clusters. Here is an amazing black tahini that you can grab straight from amazon!
Vanilla Extract: Vanilla extract adds a touch of sweetness and depth to the granola. It enhances the flavours of the other ingredients and gives the granola a warm, comforting aroma. Using pure vanilla extract is recommended for the best flavour, but you can also use vanilla bean paste or the seeds from a vanilla pod for a more intense vanilla taste.

How To Make Black Magic Tahini Granola

Preheat your oven to 320°F convection and line two rimmed baking sheets with parchment paper. This will ensure your granola doesn’t stick and bakes evenly. In a large mixing bowl, combine all the dry ingredients: oats, roughly chopped almonds and walnuts, pumpkin seeds, sunflower seeds, cacao nibs, black sesame seeds, ground cinnamon, ground ginger, and salt. Mixing these dry ingredients ensures that each bite of granola is packed with a variety of textures and flavours.

Next, focus on the wet ingredients. In a small pot, combine olive oil, black tahini, and maple syrup. Heat this mixture over medium heat, stirring constantly until everything is well combined. Once the mixture is smooth and homogeneous, stir in the vanilla extract. Pour this wet mixture over the bowl of dry ingredients and mix thoroughly until no dry oats remain. This step is crucial to ensure that every part of the granola is evenly coated and will clump together nicely when baked.

Finally, spread the mixture evenly onto the prepared baking sheets, pressing it down firmly to create those desirable clusters. Bake the granola for 20 minutes, then rotate the pans 180 degrees and bake for another 10 minutes or until the granola is golden brown. Once done, let the granola cool completely on the baking sheets before using a spatula to lift it off. Cooling completely is key to forming those nice, big clusters. Store your granola in mason jars or any airtight container, where it will keep fresh in the pantry for several weeks.

What is Tahini?

Tahini is a smooth, creamy paste made from ground sesame seeds, integral to many Middle Eastern dishes like hummus and baba ganoush. It has a distinctively rich and nutty flavour that enhances both savoury and sweet recipes. Black tahini, specifically made from black sesame seeds, offers an even deeper, more intense flavour and a striking, dark colour. This makes it perfect for adding a unique twist to your granola, infusing it with a robust taste and the most jaw dropping appearance. Don’t sweat it if you can’t find black tahini in your local grocer because I found the same one I used on amazon! Click here to purchase.

What Kind of Tahini Do You Use for Granola?

For this recipe, I went with this black tahini which gives this granola the dark and mysterious, spooky, halloweenie vibes! However, if you prefer a milder taste, regular tahini made from white sesame seeds works wonderfully as well. Both types of tahini can be found in most grocery stores or purchased online. Whether you choose black or regular tahini, you’ll add a nutty, creamy element to your granola that enhances its overall flavor profile.

What Nuts and Seeds Can I Use in Granola?

This recipe includes almonds, walnuts, pumpkin seeds, and sunflower seeds, each adding texture and nutritional benefits. Feel free to customize your granola with other favorites like chia seeds, sesame seeds, or pecans. This flexibility allows you to tailor the granola to your taste preferences while boosting its nutritional value. There is no wrong way to do this! Use what you have on hand or follow the recipe verbatim

How to Serve Black Magic Tahini Granola

This granola pairs beautifully with yogurt and fresh fruit for a nutritious breakfast. You can sprinkle it over smoothie bowls to add a delightful crunch. It’s also a delicious snack on its own or with a splash of your favorite milk. You can add it to a bowl with dried fruits as a quick and easy snack. The unique flavor of black tahini complements both sweet and savory dishes, adding depth and richness to each bite. You could even sprinkle this on top of a salad for additional crunch and visual appeal.

How to Store Tahini Granola

To keep your granola fresh and crunchy, store it in an airtight container, such as a mason jar, and place it in the pantry. This will preserve its freshness for several weeks. Ensure the granola is completely cool before storing to maintain its crisp texture and not to trap any moisture in the container. If you prefer longer storage, you can freeze the granola in a sealed bag for up to three months. This way, you can enjoy your homemade tahini granola at any time, just as fresh and delicious as the day you made it.

Why You’re Going to Love This Granola

You’re going to love this Black Sesame Tahini Granola for so many reasons! Not only is it packed with nutritious ingredients like oats, nuts, and seeds, but its striking dark color adds a spooky and exciting twist to your typical granola. The black tahini gives it a rich, nutty flavor that contrasts beautifully with the sweetness of the maple syrup, making it a statement topping for any dish. Sprinkle it over yogurt, smoothie bowls, or even salads, and watch how its unique appearance and taste transform your ordinary recipes into something extraordinary and fun. This granola is perfect for adding a touch of drama to your breakfast or snacks, making every bite a delightful surprise!

Let me know if you tried this recipe by rating and leaving a comment below! Don’t forget to try these other amazing granola recipes

Almond Cacao Granola

18 Healthy Granola Recipes

Pistachio Pecan Blueberry Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Black Magic Tahini Granola

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 466kcal

Author Teri-Ann Carty

Equipment

stove top, oven
pot
chef knife
2 baking sheets
spatula
mason jars
bowl

Ingredients

3 cups oats gluten-free if needed
1 cup almonds raw, roughly chopped
1 cup walnuts raw, roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup cacao nibs
¼ cup black sesame seeds
1 tsp ground cinnamon
1 tsp ground ginger
¾ tsp salt
½ cup olive oil
½ cup black tahini
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients to a bowl and mix well
In a small pot add wet ingredients. Heat over medium heat stirring constantly until well combined.
Pour wet over dry and stir until no dry ingredients remain.
Spread into a not too thick or thin layer onto 2 baking sheets. Press the granola firmly onto the cookie sheets and place in the oven.
Bake the granola for 20 minutes, turn the pans 180 degrees and bake again for 10 minutes.
Wait for the granola to COOL COMPLETELY before using a spatula to lift it off the pan.
Store in mason jars in the pantry.

Nutrition

The post Black Magic Tahini Granola appeared first on Teri-Ann Carty.

Lemon Ginger Granola

Teri-Ann Carty — Fri, 03 May 2024 08:00:35 +0000

Home » gluten free granola

Lemon Ginger Granola

Created by: Teri-Ann Carty

Dive into the delightful blend of zesty lemon and warm ginger with my Lemon Ginger Granola! This gluten free recipe turns everyday ingredients into a refreshing treat perfect for any time of the day. Sweetened naturally with maple syrup and dried blueberries, this granola is not only a joy to eat but also a healthful choice. It's easy to make and stores well, making it an excellent addition to your pantry for a quick breakfast or a nutritious snack.

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After one of you fabulous followers reached out to request a new flavor, the spark of inspiration led me straight to the kitchen—and let me tell you, I am buzzing with excitement to share this latest creation with you! Introducing my Lemon Ginger Granola, a recipe that may just be my new favorite. It’s not just the taste—it’s the way the zesty lemon bursts through with each bite, perfectly complemented by a warm hint of ginger, making every mouthful irresistibly fresh. I’ve thrown in dried blueberries for that extra punch of flavor, but if you can’t find them, dried cherries work wonderfully too. Trust me, this granola is so good that I had to stop myself from eating it all before I could even snap a photo!

This isn’t just any granola; it’s a vibrant addition to your spring and summer pantry that promises to keep your taste buds dancing and your body fueled. Whether you’re sprinkling it over yogurt, blending it into your morning smoothie, or grabbing a handful on the go, this Lemon Ginger Granola is set to become a staple in your home. So, why wait? Preheat that oven and let’s make your new go-to granola together – your taste buds will thank you!

Lemon Ginger Granola Ingredients

Gluten-Free Oats: The base of all my granolas, providing a hearty, chewy texture that’s perfect for absorbing the flavors of the added ingredients.
Desiccated Unsweetened Coconut: Adds a subtle sweetness and tropical flavor that compliments the zestiness of the lemon and the spice of the ginger.
Raw Almonds and Walnuts: These nuts not only bring a delightful crunch, but they’re also great sources of healthy fats and proteins. You can use any nuts you have on hand such as cashews, pecans or peanuts but I find that almonds and walnuts turn out nicely when baked.
Pumpkin Seeds: Packed with magnesium and zinc, these seeds add a nice textural contrast and are excellent for your immune system.
Ground Flax Seed: A superfood that boosts this granola’s fiber content and provides beneficial omega-3 fatty acids.
Raw or Toasted Buckwheat Groats: Known for their hearty, nutty flavor, buckwheat groats add crunch and are full of important nutrients.
Dried Blueberries: These offer a burst of sweet-tart flavor and powerful antioxidants. If unavailable, dried cherries make a delightful substitute.
Ground Ginger and Lemon Zest: The two key ingredients to this granolas flavor profile. Ginger brings a warm, spicy kick, perfectly balanced by the bright, citrusy notes of fresh lemon zest, making each bite vibrant and refreshing.
Olive Oil, Tahini, and Maple Syrup: This trio forms the binding agent for the granola, with olive oil adding heart-healthy fats, tahini for a creamy texture, and maple syrup for natural sweetness. Adjust maple syrup according to your desired sweetness.
Vanilla: Enhances all the other flavors, adding an aromatic sweetness that ties everything together beautifully.

How to Make Lemon Ginger Granola

Start by preheating your oven to 320°F if using convection or 325°F for a regular oven. In a large mixing bowl, combine oats, coconut, nuts, seeds, and a teaspoon of ground ginger. Next, add the drained blueberries to the mix, ensuring that all ingredients are well distributed. This will form the crunchy, nutritious base of your granola.

In a small pot, combine olive oil, tahini, maple syrup, vanilla, and the remaining teaspoon of ginger. Warm the mixture over medium heat, stirring continuously until everything blends into a smooth, homogenous mixture. Pour this wet mixture over the dry ingredients in your bowl. Mix thoroughly, making sure every oat, nut, and seed is nicely coated. Enhance the granola with fresh lemon zest, using a microplane to evenly distribute it throughout the mixture.

Spread the granola mixture evenly across two baking trays, pressing it down lightly with a spatula to avoid it being too thick or too thin, which ensures an even bake. Place the trays in the oven and bake for 20 minutes, then rotate the pans 180 degrees to promote uniform cooking and bake for an additional 10 minutes. Once done, allow the granola to cool completely on the trays; this step is crucial as it helps the granola achieve its iconic crunch and clump. Transfer the cooled granola into an airtight mason jar and store at room temperature for up to a month.

Why You’ll Love This Granola

I can’t wait for you to try my Lemon Ginger Granola! It’s not just about indulging your taste buds—it’s also about making choices that support your health, especially when it comes to managing blood sugar. This granola is packed with fibre from oats and flax seeds, which help to moderate blood sugar spikes. Plus, the nuts add a good dose of protein, making each serving both satisfying and nutritious. This bright and zesty granola is the perfect way to treat yourself without compromising your health.

How to Make the Best Granola

If you’re wondering how to make the best granola, want tips on how to maximize your clumps and choose the right ingredients then head over to my granola blog where I dive deep into all things granola. Click here

If you liked this recipe, be sure to try some of my other popular granola recipes

Gluten-Free Cinnamon Toast Crunch Granola

Pistachio Pecan Blueberry Granola

Cookie Butter Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Lemon Ginger Granola

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 490kcal

Author Teri-Ann Carty

Equipment

oven, microplane

Ingredients

3 cups gluten free oats
½ cup desiccated unsweetened coconut
1 cup almonds raw, roughly chopped
1 cup walnuts raw, roughly chopped
½ cup pumpkin seeds
¼ cup ground flax seed
½ cup buckwheat groats raw or toasted
½ cup dried blueberries soaked in warm water for 15 minutes
2 tsp ground ginger divided
¾ tsp salt
½ cup olive oil
½ cup tahini
½ cup maple syrup
1 tsp vanilla
zest of 1 lemon

US Customary - Metric

Instructions

Preheat oven to 320 convection or 325 regular.
In a large bowl add oats, coconut, nuts, seeds and 1 tsp ginger.
Drain blueberries and add to the bowl.
In a small pot add oil, tahini, maple syrup, vanilla and remaining tsp of ginger.
Stir over medium heat until mixture is homogenous.
Add wet to dry. Stir WELL to ensure all dry ingredients are coated.
Use a microplane to zest lemon over granola. Stir to coat.
Divide granola onto 2 baking trays. You do not want the mixture to be too thin or thick. Press it down using your spatula.
Bake for 20 minutes and then turn the pans 180d. Bake again for 10 more minutes.
Allow granola to cool completely before using a spatula to lift granola off of pans.
Store in an airtight mason jar for up to 1 month in the pantry at room temperature.

Notes

Click here to shop all of my granola essentials here!

Nutrition

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Cookie Butter Granola

Teri-Ann Carty — Mon, 04 Mar 2024 09:00:45 +0000

Home » gluten free granola

Cookie Butter Granola

Created by: Teri-Ann Carty

Get ready for your mind to be blown because my latest granola recipe is all that! This cookie butter granola tastes like heaven with the perfect crunch. This gluten free, dairy free and refined sugar free recipe is sure to become your new favourite!

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Your New Favorite Granola is Here!

There’s granola, and then there’s Cookie Butter Granola and let me tell you – there’s a difference. Now you’re probably here because you have already tried one of my granolas before, or maybe you’re here for the first time because… well, cookie butter! Regardless of how you got here, get ready for a game-changer in the world of snacks and desserts. After months of dreaming and recipe testing, I’ve finally perfected this flavor-packed granola that’s sure to become your new favorite.

While you could go the easy route and use store-bought cookie butter, I strongly recommend making your own with my special Cookie Butter recipe for a healthier and more satisfying experience. With no weird ingredients or chemicals, this homemade granola not only tastes better but is better for you.

Ingredients for Cookie Butter Granola

gluten-free oats: I choose gluten free oats every time but you can use whatever you had on hand
raw almonds, raw cashews and pecans: I love this trio of nuts for my granola, they offer high protein, lower amounts of fat and roast perfectly; use what you have on hand!
pumpkin and sunflower seeds: you’ll notice a theme throughout my granolas and with good reason, you can swap these out for other seeds if you’d like; however, they add the perfect amount of crunch for me!
unsweetened coconut: adds a new texture to the granola
cinnamon, ginger, nutmeg: adding to the warm and tasty cookie flavor, rounding out this granola perfectly
salt, vanilla: enhances all the flavours
olive oil, maple syrup, and homemade cookie butter: the essentials to your granola’s flavour and what will bind everything together for maximum clumping

How to Achieve the Biscoff Cookie Flavour

The secret to that beloved Biscoff flavor lies in the combination of cinnamon, ginger, nutmeg, and, most importantly, the homemade cookie butter. This blend of spices creates a warm, comforting taste profile that, when combined with the richness of the cookie butter, makes each bite of granola a delightful experience.

How to Make Cookie Butter Granola

Creating this granola is a simple process that involves mixing dry ingredients with a luscious combination of olive oil, maple syrup, and homemade cookie butter, then baking until perfectly golden and clumpy. The result? A crunchy, clustery granola that’s irresistibly delicious.

*Pro Tip!* Pressing the granola firmly onto the pans before baking is the key to creating those large, satisfying clumps. Just make sure the layer isn’t too thick to ensure even cooking and perfect clumping.

What to Serve This Cookie Butter Granola With

This granola is perfect as a topping for ice cream, mixed into yogurt, or simply enjoyed by the handful. Its versatility makes it a great addition to your breakfast table or as a midday snack. It’s my new favorite breakfast and I’ve been pairing it with my hemp cashew milk.

Other Granola Recipes To Try

Once you’ve mastered this cookie butter granola, don’t stop there! Explore other homemade granola recipes such as:

Chai Granola

Tried and True Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Cookie Butter Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 361kcal

Author Teri-Ann Carty

Equipment

baking sheet oven

Ingredients

3 cups gluten-free oats
1 cup raw almonds
½ cup raw cashews roughly chopped
½ cup raw pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup dried unsweetened coconut
1 tbsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
¾ tsp salt
½ cup each olive oil maple syrup and cookie butter
1 tbsp vanilla

US Customary - Metric

Instructions

Preheat the oven to 320 convection or 325 degrees farenheit.
Mix dry ingredients in a large bowl.
Add liquid ingredients into a small saucepan. Place over medium heat on stovetop until combined.
Pour wet over dry ingredients. Stir thoroughly to coat completley.
Spread evenly on 1-2 baking sheets. *PRESS GRANOLA FIRMLY* onto baking sheets.
Place in the oven. After 20 minutes, turn the pans and place back in the oven for 10 more minutes.
Wait for it to cool completely then transfer into mason jars.

Notes

*Pro Tip!*
Pressing the granola firmly onto the pans will help you get massive clumps. Make sure the granola isn't too thick or it won't cook evenly and give you that signature clump I know you all want!

Nutrition

The post Cookie Butter Granola appeared first on Teri-Ann Carty.

Botanica Pumpkin Protein Granola

Teri-Ann Carty — Mon, 12 Feb 2024 18:24:53 +0000

Home » gluten free granola

Botanica Pumpkin Protein Granola

Created by: Teri-Ann Carty

Teri-Ann Carty's latest creation, the Botanica Pumpkin Protein Granola, is a game-changer for granola lovers and protein seekers alike. With a base of hearty oats, crunchy pumpkin and brazil nuts, and a boost from Botanica Health's Perfect Protein with Adrenal Support, this granola is a nutritional powerhouse. Flavored with warm spices like cinnamon, ginger, and nutmeg, and sweetened with maple syrup and pumpkin seed butter, it's a treat that's as delicious as it is beneficial. Whether you're looking to amp up your protein intake or simply craving a tasty breakfast, this granola recipe has got you covered.

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Ingredients For High Protein Granola

Oats: A gluten-free grain that’s high in fiber, providing a hearty texture and base for the granola.
Pumpkin Seeds & Brazil Nuts: Loaded with protein, healthy fats, and essential minerals, these nuts and seeds add crunch and nutritional value.
Sunflower Seeds & Desiccated Coconut: Offer additional texture, flavour, and healthy fats to the mix.
Botanica Protein Powder Adrenal Support: A key ingredient for boosting the protein content and supporting energy levels throughout the day.

Cinnamon, Ground Ginger, Nutmeg: These spices provide classic pumpkin spice flavors that perfectly complement the granola’s nutty and sweet profile.
Salt: Enhances the overall flavor of the granola.
Pumpkin Seed Butter, Maple Syrup, Olive Oil: Work together to bind the dry ingredients, add moisture, and ensure the granola bakes up nicely clumped and crispy.

How Do You Add Protein into Your Granola?

Incorporating protein into granola is simpler than you might think. By adding a scoop of high-quality plant-based protein powder, like Botanica Health’s Perfect Protein with Adrenal Support, you can significantly boost the protein content without compromising on taste or texture. The protein powder blends seamlessly with the other ingredients, making it an easy and effective way to enhance your granola.

How to Make this High Protein Granola?

This granola comes together with ease. Start by mixing the dry ingredients, then gently heat the wet ingredients to combine. Pour the liquid over the dry mix, ensuring everything is well-coated, and then spread it thinly on baking sheets. A key tip for achieving perfect clumps is to press the granola firmly into the pan before baking and allow it to cool completely before breaking it apart.

What to Eat With Granola

This pumpkin protein granola is incredibly versatile. Enjoy it with a splash of homemade cashew milk, sprinkle it over your favorite yogurt, or grab a handful as a nutritious snack. It’s also delightful when paired with fresh fruit or as a topping for smoothie bowls. It keeps well in an airtight container for weeks!

Why You’ll Love This Pumpkin Protein Granola

Aside from being able to easily add more protein to your granola; there’s so much to love about this recipe. It’s not just the high protein content or the gluten-free aspect; it’s the combination of flavors and textures that makes each bite a delightful experience. The warmth of pumpkin spices, the crunch of seeds and nuts, and the nutritional boost make this granola a must-try.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Botanica Pumpkin Protein Granola

I promised you all that I had a bunch of granola recipes up my sleeve and I wasn’t kidding! This granola is packed with protein thanks to the help of @botanicahealth Perfect Protein with Adrenal Support. If you are anything like me you are trying to find ways to increase your protein intake first meal of the day and this granola can definitely help you with that!This recipe could easily be made nut free if needed but feel free to bump up the nuts if you desire.

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 379kcal

Author Teri-Ann Carty

Equipment

stovetop, food processor
chef knife
bowls
pot

Ingredients

3 cups oats
1 cup pumpkin seeds
1 cup brazil nuts chopped
½ cup sunflower seeds
½ cup desiccated coconut
1 scoop Botanica Protein Powder Adrenal Support
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
¾ tsp salt
½ cup pumpkin seed butter
½ cup maple syrup
½ cup olive oil

US Customary - Metric

Instructions

Preheat oven to 320 convection if you have it. To a large bowl add dry ingredients. Add wet ingredients into a small pot and heat over medium low, stirring to incorporate. Pour liquid over dry ingredients and stir to coat thoroughly.
Divide granola onto 2 baking sheets spreading into a thin layer. Press the granola down with the back of a spatula and place in the oven. Bake for 20 minutes. Turn the pans and then back for an extra 10 minutes
*Keep a close eye on the granola. Oven temperatures vary. You don’t want it to burn!

Notes

If you can't find pumpkin butter use whatever is easily accessible!

Nutrition

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Nutella Granola

Teri-Ann Carty — Fri, 24 Nov 2023 09:30:49 +0000

Home » gluten free granola

Nutella Granola

Created by: Teri-Ann Carty

My Nutella Granola recipe is a delightful mix of homemade nutella, hazelnuts, cacao, and oats. It's a healthy, gluten-free option for breakfast, snacks, or desserts. Roasted hazelnuts and organic cacao powder make this granola a Christmas treat, both nutritious and delicious.

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A Granola poem… True story! The mister and I were sitting having breakfast discussing what we needed for groceries. The idea popped into my head that I wanted to make a granola with hazelnuts. Hazelnuts are such a Christmas nut. And then it hit me, NUTELLA GRANOLA. I think I actually squealed with excitement. How had I not thought of this before?? Well it’s here now and it is sensational.

Roasting your hazelnuts in your oven will put you in the Christmas spirit. Put your favourite album on and get making both the homemade nutella and the granola! Making your own Nutella will take this granola to a whole new level and really will make it come out the best. My version of Nutella uses whole ingredients and in my humble opinion, tastes WAY better than store bought. I’m super excited to share a recipe that’s going to make your holiday mornings a little more magical.

Ingredients for Nutella Granola:

Homemade Nutella: The star of the show, bringing a creamy, nutty, and chocolaty flavor that’s irresistibly good. Check out my recipe here on how to make it! It’s quick and minimal ingredients. You will be SO GLAD you did it.
Hazelnuts: These nuts are a quintessential holiday ingredient, adding a rich, toasty depth to the granola. They are FILLED with nutritional benefits that I get into on the nutella blog. If you want to know more about how amazing these little fall/winter nuts are go here.
Cacao Powder and Nibs: I used organic nubs and Cocoa Powder from Nativas Organics. Packed with antioxidants, cacao adds a deep chocolate flavour without the added sugar, making the granola both healthy and indulgent. Both are superfoods and are unsweetened.

The Magic of a Homemade Granola

This granola isn’t just a treat; it’s a labor of love. Imagine the aroma of roasting hazelnuts filling your kitchen, instantly putting you in the holiday spirit. Mixing these with oats, seeds, and the superfood powers of cacao, then combining them with the homemade Nutella – it’s a process that’s as enjoyable as it is rewarding. The result is a granola that’s crunchy, chocolaty, nutty, and just perfectly sweetened with maple syrup.

I plan on buying some pretty mason jars from amazon to give this granola to some loved ones during the holidays because I KNOW that it will be well received!

This nutella granola will be the perfect bowlfor breakfast, snacking on it throughout the day, or packaging it in pretty mason jars for a thoughtful homemade gift. It’s a celebration of holiday flavours, made with love and healthy ingredients. So, grab your apron, and let’s get to baking some granola magic!

Considering gifting Granola over the holidays this year?

Do things Teri-Ann style and check out my All Things Granola page where I dive deep into all things granola! From perfect pairings to all my favourite granola variations!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nutella Granola

This Nutella Granola recipe came to me one lovely morning with the mister and I had to make it happen! If you love my granola recipes this one will have you weak because it includes a homemade nutella recipe that I've also created recently!

Course Breakfast, Snack

Cuisine Canadian, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 484kcal

Author Teri-Ann Carty

Equipment

baking sheets/sheet trays
oven
measuring cups and spoons

Ingredients

3 cups oats
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup cacao powder
¼ cup cacao nibs
¼ cup dessicated coconut
1 tbsp maca optional
1 tsp cinnamon
¾ tsp sea salt
1 cup hazelnuts chopped
1 cup macadamia nuts chopped
½ cup olive oil
½ cup maple syrup
½ cup homemade nutella
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 325 convection if you have it.
In a large bowl combine all the dry ingredients and stir to combine.
In a small pot combine all the wet ingredients. If necessary heat it over medium heat and stir until well combined.
Pour wet over dry and stir to coat until no dry parts remain.
Spread evenly onto 1-2 baking sheets. Don't make granola too thick on the sheet or it won't cook evenly.
Place in the oven for 20 minutes. Turn the pans, and bake for 10 more minutes.
Remove from the oven and allow it to COOL COMPLETELY before using spatula to lift off of the pan.
Store in an air-tight container.

Notes

All my granolas last a minimum of 3 weeks but I highly doubt they will make it over a week in your pantry.

Nutrition

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Pecan Cinnamon Roll Granola

Teri-Ann Carty — Fri, 03 Nov 2023 07:00:02 +0000

Home » gluten free granola

Pecan Cinnamon Roll Granola

Created by: Teri-Ann Carty

If you don't try this Pecan Cinnamon Roll Granola you will be missing out on one of the best granolas in history!! This granola is surprisingly nutrient rich, deliciously fragrant, gluten free, vegan and the perfect option for breakfast, snacking or dare I say dessert?

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As the colors of autumn brighten the trees and the holiday spirit fills the air, my focus in the kitchen turns to foods that comfort the soul and delight the senses. Cue my Pecan Cinnamon Roll Granola!

Whats dominating my oven these days? None other than my Pecan Cinnamon Roll Granola. The fragrance alone sends nostalgic feelings through my body; taking me back to the comforting aroma of freshly baked cinnamon rolls on a chilly morning as a child!

Let’s get nuts and talk about Pecans!

First things first, I am completely captivated by pecans. If we were to crown the most versatile and appealing nut, pecans would undoubtedly claim the title. Their singular, buttery flavor enriches any dish, making it extraordinary. It’s a true obsession for me and I think this recipe will make you too!

In the world of granola recipes, peanut or almond butter often plays the role of the core binding agent. However, in this Pecan Cinnamon Roll Granola recipe, pecan butter steals the show. Its rich texture and deep flavor do more than just bind the ingredients together; they make the granola truly exceptional.

For this recipe I’ve used Artisana Organics Pecan Butter and I must say, it’s a game-changer. If you can splurge a little, this is the pecan butter to go for! Your hands will reach for it time and time again unknowingly!

Benefits of Cinnamon

My current love affair with cinnamon seems to know no bounds. Beyond its soul-warming aroma, cinnamon is packed with health benefits, notably its ability to help regulate blood sugar. This Pecan Cinnamon Roll Granola recipe uses cinnamon in two stages—once among the dry ingredients and again in the wet mixture—for an intensified flavor that wraps around each oat, seed, and nut like a cozy blanket.

Thinking about gifting home baked goods for the holidays?

Packed in an elegant airtight jar, this Pecan Cinnamon Roll Granola isn’t just delicious—it’s also aesthetically pleasing. It’s the sort of heartfelt, homemade gift that anyone would be thrilled to receive during the holiday season. Thinking that Cinnamon Bunned flavored goodness isn’t someone’s jam? then I HIGHLY suggest checking out my All Things Granola page where there are a ton of other granola options that might scream a loved ones name a bit more! Check it out here.

Made with top-tier ingredients like Artisana Organics Pecan Butter and a double layer of cinnamon, this granola is a hit on all fronts—flavor, health, and even gifting potential. Whether you make it for breakfast, as a snack, or as a holiday present, this granola recipe is an instant classic. And I assure you, the process of making it is as enjoyable as the act of eating it.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Pecan Cinnamon Roll Granola

If I could bottle the smell of this granola or turn it into a candle (might be onto something here...) I might become the richest woman in the world. I am so excited to share this incredibly delicious new flavour with you. I love pecans. I think they might be my favourite nut to bake with. There is something magical that happens when pecans are roasted that no other nut can compare to. I could eat them straight off the pan with no seasoning or sweetener but also when you candy them? watch OUT. Stay tuned for some delicious new nut recipes just in time for christmas gift giving.

Course Breakfast, Desserts & Sweets, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 407kcal

Author Teri-Ann Carty

Equipment

baking sheets, oven

Ingredients

3 cups gluten free oats
¾ cup unsweetened coconut
1 heaping cup pecans roughly chopped
½ cup sunflower
½ cup pumpkin seeds
4 tsp cinnamon divided
¾ tsp salt
½ cup raisins
1 tsp vanilla
½ cup olive oil
½ cup pecan butter
½ cup maple syrup

Instructions

Preheat oven to 320 convection or 325 degrees F.
Add dry ingredients minus 2 tsp of ground cinnamon into a large bowl and mix well to combine.
Add wet ingredients + 2 tsp ground cinnamon into a small pot. Heat over medium low heat and stir until mixture is homegenous.
Divide granola onto two baking sheets. Press firmly and place in the oven to bake for 20 minutes. Turn pans 180 degrees and bake again for 10-15 more minutes until granola is golden brown.
Let the granola cool COMPLETELY before using spatula to remove granola from sheets. Store in an air-tight container.

Notes

Pecan butter tends to you pricey so use what is at appropriate for you. This granola would make a beautiful gift!

Nutrition

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Chocolate Peanut Butter Granola

Teri-Ann Carty — Fri, 13 Oct 2023 08:00:35 +0000

Home » gluten free granola

Chocolate Peanut Butter Granola

Created by: Teri-Ann Carty

Experience the magic of Chocolate and Peanut Butter in granola form! A healthy, protein-rich treat, reminiscent of childhood cereals, tailored for the mature palate. And a Halloween must-try!

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Every season has a flavour. If summer is about fresh berries and zesty lemonades, then fall is about rich, comforting, and indulgent flavours.And when I think of indulgence, the classic combination of chocolate and peanut butter stands unrivalled.

However, with Halloween approaching and memories of sweet treats abound, I wanted to craft something that both my younger and current self would adore. Enter the Chocolate Peanut Butter Granola.

I remember those childhood days, eyes wide with yearning, as I stared at those colourful cereal boxes with sugary delights that were, unfortunately (or fortunately, in hindsight), off the table. My mother, bless her, had the foresight to prioritize nutrition over whims. Yet, the child in me never stopped dreaming of that perfect bowl of chocolatey, peanut-buttery goodness.

Fast forward to now, I’ve attempted to create a version that doesn’t just resonate with nostalgia but also aligns with my philosophy of wholesome, nutrient-rich ingredients.

The Key Ingredients for this Nostalgic Chocolate Peanut Butter Granola are:

Cacao Nibs: Not to be confused with your everyday cocoa, cacao is a superfood. Packed with antioxidants, magnesium, and boasting numerous health benefits, it’s my choice for that deep chocolatey flavour. My choice of cocao nibs are from Navitas.
Peanut Butter Protein Powder: To intensify the peanut butter flavour and boost the protein content, I swear by Truvani’s Peanut Butter Protein Powder. It adds depth and nutrition to every spoonful.
Maple Syrup: My family’s home-produced maple syrup is the sweetener of choice, adding a hint of earthy sweetness without any additives.
Almonds & Seeds: For that much-needed crunch and additional health benefits. Almonds provide healthy fats while sunflower, pumpkin, and hemp seeds bring in a variety of nutrients.

Now, before we immerse ourselves in the creation process, let’s address a critical component – cacao vs. cocoa.

While both derive from the same source, their processing and health benefits vary. Cacao, being less processed and retains more of its nutritional value. It’s a powerhouse of antioxidants, a mood enhancer, and even aids cognitive functions. It lacks the sugar often found in commercial cocoa, making it a clear winner for me.

Another vital ingredient is the sweetener. While I am privileged to have access to additive-free maple syrup, I urge you to choose wisely when it comes to this component. Avoid corn syrup at all costs and lean towards healthier alternatives like agave, honey, or date syrup.

The magic of this granola lies in its duality. It’s a nod to those carefree days of youth, filled with the promise of sweet treats. Yet, it’s tailored for today, with its health-conscious ingredients and rich, mature flavors.

The Chocolate Peanut Butter Granola is a bridge between then and now, between childish desires and adult sensibilities. As the leaves turn amber and the mornings get chillier, I invite you to warm up with this granola, a bowlful of memories, health, and delectable flavors.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chocolate Peanut Butter Granola

I can't tell you how excited I am to share this granola recipe with you!! Chocolate and Peanut butter is only the best flavour combination EVER and with Halloween around the corner i just couldn't resist! This granola reminds me of all the sugary kids cereals i was never allowed to have as a kid. I used to beg my mother for them but she was unmoved to say the least.I am so grateful my mother knew not to give in to our pleas. My granola recipes have whole ingredients, high in protein and refined sugar free. I use the best quality maple syrup and when asked, I reccomend honey as an alternative.

Course Breakfast, Sharable & Snacks

Cuisine Canadian

Prep Time 15

Cook Time 35

Total Time 50

Servings cups

Calories 487kcal

Author Teri-Ann Carty

Equipment

baking pans
oven

Ingredients

3 cups oats certified gluten-free if needed
1 cup almonds roughly chopped
½ cup sunflower
½ cup pumpkin seeds
¼ cup hemp seeds
¼ cup cacao powder divided
1 scoop peanut butter protein powder optional but indeed a delicious addition
½ cup cacao nibs
1 tsp cinnamon
½ tsp ground ginger
¾ tsp salt
½ cup olive oil
½ cup peanut butte
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

preheat oven to 320 convection or 325 if you don't have convection.
add all the dry ingredients, except for 2 tsbp of cacao powder, into a large bowl and stir to combine.
in a small pot add wet ingredients and remaining cacao powder. Combine thoroughly and pour over dry ingredients. Stir well so that all the ingredients are coated.
Transfer to the baking trays. If your baking tray is very large you might only need 1 but i use 2. Spread granola out into an even layer* and press it down with the use of a spatula.
Bake for 20 minutes, turn the pans and bake again for 10-15 minutes more*.

Notes

You don't want a thick layer of granola on your pan. It will not bake evenly. The thinner the layer however the more chance it will have to burn so keep a close eye. Every oven is different!
Turning the pans means exactly that. Turn the pans so that the granola bakes evenly. Ovens can have cool and hot spots. all my granolas taste better on the well done side but there's a fine line between well done and burnt. Please don't let it burn.

Nutrition

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