Everyday Granola {Gluten-Free + Vegan}

Happy Fourth of July!! I know, you’re probably expecting an abundant outdoor entertaining post, or grilling recipe for today’s holiday. Well, I figure you’ve probably already done your meal planning for the day, so instead I have this amazing little granola recipe to ease you into the upcoming weekend. I know you’re gonna love it!

I go in phases with granola. I’ll find a recipe that I like, and that’s all I eat for the whole week. Then randomly I’ll get sick of it, and I won’t touch the stuff. But this granola, THIS GRANOLA . . . is different. This granola I can’t (I won’t) get sick of eating. It’s the perfect everyday granola: not too complicated, but not too simple. It has just the right amount of crunch, without being hard or overly crispy. It’s not too heavy-handed with any single flavor, and has perfect amount of sweetness. Did I mention it’s vegan and gluten-free? Serve it however you typically prefer to eat your granola.

Everyday Granola {Gluten-Free + Vegan}

The perfect everyday, gluten-free, vegan granola with just the right amount of crunch. It's not too heavy-handed with any single flavor, and has the perfect amount of sweetness.

Servings: 6 cups

INGREDIENTS

• 3 cups rolled oats
• 1 cup almond slices (raw, unsalted)
• 1/4 cup flax seeds (raw)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom (ground)
• 1/2 cup olive oil
• 1/2 cup maple syrup
• 3/4 teaspoon vanilla extract
• 1 cup coconut flakes (unsweetened, raw)
• 3/4 cup dried fruit (chopped, I used cranberries)

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Mix the oats, almonds, flax seeds, salt, cinnamon, and cardamom together in a large bowl. Stir thoroughly to combine.
3. Add in the olive oil, maple syrup, and vanilla. Stir to evenly coat the dry ingredients with the wet.
4. Turn the granola out onto a parchment-lined baking sheet and bake in the oven for about 40 minutes, or until golden, stirring every 10 minutes to make sure the granola is cooking evenly.
5. Stir in the coconut flakes in the last 10 minutes of baking.
6. Remove from the oven and add the chopped cranberries. Stir to combine.
7. Let cool before eating. Don't worry if it still seems a little wet when you take it out of the oven, it will crisp up in the cooling process.
8. Store in an airtight container up to 7 days

(Photography by HonestlyYUM)