Gluten Free Organic Granola with Lemon Zest, Pistachios, Cashews and Black Pepper

Granola is super easy to make yourself and to be honest, once you do you may never buy it in a store again.  I think my favorite part is that when you make it yourself, you can adjust the nuts and spices to what your in the mood for and what is in season.  Think sliced almonds with dried cherries in spring, sunflower seeds and bee pollen with macadamian nuts in summer, pumpkin seeds and cinnamon with dried persimmon in the fall, dried coconut with walnuts and orange zest in winter just to name a few ideas.   It can be sprinkled on your favorite smoothies, used to make yogurt parfaits with fresh berries.  It is a great topper for ice cream and makes a fabulous garnish for french toast, waffles and pancakes!!  I love it on it’s own too as a snack with a few wedges of dark chocolate!  Yum!

The options are honestly endless and this will become a regular in your meal prep arsenal!  I know personally I make this every two months or so to have as a quick healthy snack on the go. This recipe in particular is so lovely.  The subtle combination of sea salt, lemon zest, black pepper with the cinnamon, cardamom and nutmeg is really unique.  The pistachios add a gourmet flair that makes this just a little bit fancy which I love.

RECIPE:

Preheat your oven to 350.

8 Cups Gluten Free Organic Oats ( I personally really love Qia Gluten Free Oatmeal )

2 tsp Organic Cinnamon

1 tsp Organic Cardamom

1 tsp of Organic Fresh Nutmeg

The Zest of 1 Organic Lemon ( make sure to wash the lemon before zesting )

1 tsp Organic Black Pepper

1 tsp Himalayan Sea Salt

2 tbs Organic Chia Seeds

1 Cup Organic Raw Cashews

1 Cup Organic Raw Pistachios

1 Cup Organic Pumpkin Seeds

1/2 Cup Real Organic Maple Syrup

1/2 Cup Organic Unrefined Coconut Oil

1 tsp Real Organic Vanilla Extract

 

In a large bowl, add gluten free oats, cinnamon, cardamom, black pepper ( freshly ground if possible ), sea salt, chia seeds, cashews, pistachios and pumpkin seeds.  Using a microplane, zest the lemon over the bowl along with the fresh nutmeg ( I highly recommend using fresh nutmeg as you will notice a significant difference in flavor ).  Use a fork to fully combine all of the ingredients.

Take a small sauce pan, add coconut oil and place heat on medium.  Melt coconut oil.  Once melted, pour the coconut oil over the oats.  Then pour maple syrup and vanilla extract over the oats. Using a fork or clean hands, fully combine all of the ingredients.  Once combined, take one large sheet pan or two medium sheet pans and pour the granola mixture evenly onto the pans.  Place in the oven at 350 for 10 minutes then reduce heat to 200 and continue to bake for one hour.  During the baking time, make sure to use a metal spatula and turn the granola over so that it cooks evenly and does not burn.  Remove from oven and let cool.  Once cool, this is when you would add dried fruit if you were using it.  Then pour into an airtight container and store in a cool dry place.  Granola will last for approx. 2 weeks.

Enjoy! Chef Emery ❤️❤️ Oxox