I met Erin McKenna at a Cherry Bombe event and almost instantaneously asked her for a granola recipe. Why? Because: 1) She’s the master of all things baked. And 2) If I can learn to make my own granola, I will likely save enough money to send my future children through college, and maybe even grad school. Cause is it just me, or does granola win one of the top prizes for “most-ridiculously-priced-for-what-it-actually-is”? And to add insult to injury, it seems that the more “pure” or minimal the granola is, the more the price tag seems to go up. I’ll read the ingredients panel and find myself totally dumbfounded, wondering, “Wait. Did I actually just spend almost $20 on oats, honey, and some cinnamon? Are you serious? Is that mark up even legal? And, yes, I have tried to fight The Granola Man on this by making my own batches, but it’s been a repeated and consistent fail on my part. I inevitably go back to the grocery store, grab a bag of overpriced grains with slumped shoulders, and hear The Granola Man cackling as I swipe my credit card. But then this past summer, I found out something really sad: I am allergic to nuts and seeds. And unlucky/lucky for me, almost all of the overpriced granola in the world contains nuts to give that extra yummy, satisfying crunch.
So when I asked Erin (who is the sweetest human being on the planet, BTW) for a good granola recipe, I was pretty desperate – my breakfasts were pretty one note (eating eggs for breakfast every day gets really old, really fast). But even though I was getting a recipe from a baking goddess, I was frankly not convinced I would ever be able to make anything that could rival my store-bought favorites. But, guys, Erin’s recipe proved me totally wrong: Not only is it totally fast and easy, it’s also DUHLICIOUS. So good, in fact, that I have not bought granola from the store since. So, here’s the verdict…
VERDICT: ERIN’S HOMEMADE GRANOLA IS SO WORTH IT. MAYBE THE MOST WORTH IT OF ALL THE “WORTH IT NOT WORTH ITS” SO FAR. THANK YOU AND BLESS YOU, ERIN <3
Erin’s Heavenly Gluten Free Granola
4 cups gluten-free oats
1 1/2 cups unsweetened coconut flakes
1 cup dried berries (I prefer blueberries and cranberries)
1 teaspoon salt
1/3 cup melted coconut oil
1/3 cup agave nectar
1 tablespoon cinnamon
1 teaspoon ground ginger
- Preheat the oven to 350 F. Line a cookie sheet with parchment and set aside.
- In a medium bowl combine oats, salt, cinnamon, coconut, pecans, and cherries and mix together.
- Add oil and agave nectar and toss until oats are covered. Pour onto a sheet pan. Bake for 10 minutes, then stir and continue baking for another 5-10 minutes, or until granola is golden brown. (I recommend checking every 5 minutes or so because, in my experience, granola can get very brown AKA burnt, very suddenly.
- Remove the granola from the oven and allow to cool.