Featuring rolled oats, coconut oil, chia seeds, and Himalayan superfruit goji berries, it’s great for making during the weekend to be used as a weekday breakfast or a snack on the go.
Because of its wholesome ingredients, my recipe packs long-lasting energy in low-glycemic style. Plus, it’s more bang for the buck than store-bought granola.
Get on the go with this granola!
3 cups gluten-free rolled oats
½ cup cashew meal
¼ cup cashew pieces
⅓ cup palm sugar
1 Tbsp. chia seeds
1½ tsp. cinnamon
½ tsp. salt
¼ cup coconut oil
¾ cup goji berries
Preheat oven to 250ºF and line 2 baking sheets with foil.
In a large bowl, combine oats, cashew meal, cashews, palm sugar, chia seeds, cinnamon, and salt. Stir.
Stir coconut oil into bowl. Pour mixture onto baking sheets.
Bake for 1 hour and 15 minutes, stirring every 15 minutes.
Remove granola from oven and allow to cool completely before pouring into a large bowl and stirring in goji berries. Serve immediately or store covered in a cool, dry space.
Effort: Easy but requires over an hour for baking. Best made on a weekend.
Prep: 10 minutes plus baking time
Pairing: Lactose-free milk
Tip: For different flavor, try adding dried blueberries instead of goji berries or hemp seeds instead of chia seeds.
Nutrition: Calories: 430; Total Fat (g): 19; Saturated Fat (g): 10; Cholesterol (mg): 0; Sodium (mg): 200; Potassium (mg): 300; Total Carbohydrate (g): 56; Fiber (g): 8; Sugar (g): 21; Protein (g): 12. Content per serving. Assumes 6 servings.
Living Luxe Gluten Free is available in bookstores, including Barnes & Noble, Flintridge Bookstore & Coffeehouse, and Pages: a bookstore. It also may be purchased online at LivingLuxeGlutenFree.com and on Amazon.
Author Michelle Lee
Michelle Lee is author of Living Luxe Gluten Free (nominated for 2016 James Beard Book Awards for “Focus on Health” and “Photography”), and she appears on KLRR’s morning show where she shares recipes and health tips on “Delicious Dishes with Michelle Lee.”
In addition to her culinary work, Ms. Lee is an award-winning economics and business consultant who has been featured in various publications, including Forbes, for her research. Ms. Lee holds a degree in economics and an MBA.
Ms. Lee’s forthcoming book, The Young Skin Diet, will hit shelves this April. Based on her survey of hundreds of peer-reviewed scientific studies, The Young Skin Diet reveals the six principles of nutrition to rejuvenate skin, as well as over 75 recipes, skin treatments, meal plans and everyday habits to make skin young again.
More information may be found at TheYoungSkinDiet.com.
Praise for Michelle Lee’s works
“upscale…mouthwateringly luxurious” – Simply Gluten Free Magazine
“good guidance…useful” – Publishers Weekly
“highly recommended” – Midwest Book Review
Photo, Salvia hispanica, the source of chia seeds, by Dick Culbert at Wikimedia.
Photo, Goji berries or Wolfberry, the fruit of Lycium barbarum, by Paul411 at Wikimedia, public domain.