When I was in college, I studied abroad in Paris for a summer. I lived with a French family while I was there, so I was able to appreciate not only French cuisine available in Parisian restaurants, but household foods as well. As far as breakfast goes, the French are pretty minimalist, but my host mother indulged her American exchange student (me) and bought a box of granola cereal. It was the best cereal I had ever eaten. The granola was a wonderful mixture of raisins, oats, nuts, and just a hint of chocolate.
Since going gluten-free, I have not enjoyed a bowl of cold cereal. Not once. I have tried a couple of brands and found them lacking. I really wanted that cold bowl of fiber-packed granola cereal. Today, I finally had my gluten-free granola cereal. It had that hint of chocolate just like my bowl of cereal in France did.
2 cups certified gluten-free oats
1/4 cup flax seeds
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup raisins
1/4 cup dates
1/4 cup mini chocolate chips
1/2 cup sliced almonds
1/2 cup organic natural crunchy peanut butter
1/2 cup honey
1/2 teaspoon vanilla
5 tablespoons of butter (or use coconut oil for better shelf life)
Combine all the dry ingredients into a large bowl. In a small saucepan, combine the peanut butter, honey, butter (coconut oil), and vanilla. Once the peanut butter mixture is combined, mix it with the dry ingredients until the oat mixture is moistened. Press the granola in a shallow pan lined with parchment paper. Bake for 30 minutes at 300 degrees. *The granola will get crispier and crunchier as it cools.
Cool for at least 20 minutes and store in a sealed container.
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