June 21, 2010

An Ode to Oats

Last summer I attended one of the Chicago MetroCeliacs cooking classes at Whole Foods. The topic was summer brunch and we learned how to make healthy versions of traditional brunch fare. My favorite recipe I took away from the class was granola. I've made several batches over the past year and continue to mix it up adding lots of different nuts, seeds, dried fruits, and gluten free cereals. Warm, fresh granola is so delicious! Here is one of my favorite variations:

Gluten Free Granola

2 cups Bob's Red Mill Gluten Free Rolled Oats
1 cup of Nature Path's Mesa Sunrise cereal
½ cup of Enjoy Life's Perky's Crunchy Flax cereal
½ cup of Blue Diamond Sliced Almonds
½ cup of Raisins
½ cup dried cranberries
½ cup shredded coconut
2 egg whites
¼ cup agave nectar
2 - 3 tbsp maple syrup
several shakes of cinnamon

Preheat oven to 350 degrees.

Combine oats, cereals, almonds, raisins, cranberries, and coconut in a large bowl.

In a small bowl whisk together egg whites, agave nectar, maple syrup, and cinnamon.

Pour egg white mixture over dry ingredients and mix well.

Spread mixture out evenly on a greased cookie sheet or casserole dish.

Bake 20 - 30 minutes until golden brown. Let cool slightly and transfer to large bowl.

Enjoy!

Recipe adapted from Vicki Gainsberg, RD, LDN


Granola on Foodista

3 comments:

Jenn Sutherland said...

I love the inclusion of the egg whites...I make granola and granola bars all the time, but struggle with how much honey/maple syrup/brown rice syrup I need to make it all stick together - I bet the egg whites add the needed stickiness without all the sugar. Definitely going to try this soon!

Rogene said...

I can't eat oats but Bob can and he loves the Mesa Sunrise cereal. Will have to try this for him.

Betsy said...

Thanks, Jenn! I never made granola before I went to this cooking class. It's so easy and delicious! I honestly haven't known any other way than using the egg whites, so I'm glad I never had to mess around with different syrups!

Rogene - I'm sure you could omit the oats and add more gluten free cereals/seeds/grains/etc. I stopped by your site, by the way, and what a great resource! I signed up for your emails...can't wait to learn more!

Betsy