I’ve been making this granola a lot lately. It’s great in the morning over soy yogurt and with fruit, or as a snack. I’ve done it with both quick-cooking oats and regular rolled oats and both are good, but the rolled oats lend a bit of a chewier texture that’s better for snacking, while quick-cooking oats make a nice cereal substitute.
As far as fruit goes, I’m sort of picky with dried fruit, so I went with tart dried cherries and dried pineapple, which are two of my favorites lately. You can be liberal with the dried fruit, and add any combination of fruits and even nuts as you please. So, that’s about all there is to it!
2 cups quick cooking certified gluten-free oats
¼ teaspoon salt
1 teaspoon cinnamon
1 packet stevia
¼ cup unsweetened applesauce
1 tablespoon coconut oil, liquified
¼ cup coconut nectar
½ teaspoon pure vanilla extract
dried fruits or nuts of choice
1. Preheat oven to 350.
2. Mix together all ingredients except for dried fruit. Lay flat on a baking sheet and bake in preheated oven for approximately 30 minutes, tossing every 10 minutes. Let cool.
3. Add dried fruit to cooled granola.