Sunrise Granola

I’ve really started to hit my stride with gluten free living these days. I don’t mind skipping the bread and bakery section in Whole Foods anymore (mostly), I happily bake my own bread every week, and I’ve been ravaging the farmer’s market most weekends trying to find new tastes and textures. I truly don’t miss the things that used to make me sick, even though I occasionally moan about the perils of eating at restaurants. 
So…when I say “ravaging the farmer’s market”, I thought maybe it would be helpful to give you an example. Just for scale purposes.


Hahahaaa oh self! Can we say “over-enthusiastic”?! I couldn’t help myself. I specifically did not go to the grocery store this week so that I could indulge this weekend, so I was dying for new food. Some of this stuff is almost out of season, and I see nothing wrong with overdosing on healthy things like fruit and veggies! The damage list is:


3 pints of blackberries
a pint of zucchini blossoms
a pint of baby portobello mushrooms
3 sweet potatoes
one head of red leaf lettuce
one bunch of yellow swiss chard
one pint of raspberries
1/2 lb. of organic beef fajita strips
1 lb organic ground beef
3 peppers
2 tomatoes
5 gala apples

So yeah, we’re going to be eating some delicious things this week! Food porn in 3…..2…..1…..





I know that fall and winter bring their positives too, but WOW am I going to miss produce like this! I froze some blueberries and cherries when they were in season, I made blackberry raspberry jam, and my mom put up a nice batch of salsa from heirloom tomatoes, which I got to share. So really, summer won’t be over until you run out of the produce you put away!
This morning before my farmer’s market adventure, I woke up entirely too early for no reason and realized I was out of good breakfast foods. And since I had just gotten a huge bag of gluten free oats a few weeks ago, I decided granola needed to happen. I sort of just made it up after looking at a ton of recipes and getting the general idea of what needed to happen. I called it Sunrise Granola, both because of the ridiculously early hour, and because I used golden raisins and dried apricots, which led to a decidedly golden color.

Crunchy. Golden. Completely addictive.

Crunchy. Golden. Completely addictive.

Sunrise Granola
2 cups gluten free oats
1/2 c. toasted chopped pecans
1/2 c. toasted chopped or slivered almonds
1/2 c. toasted sunflower seeds
1/2 c. unsweetened coconut, shredded
1/2 c. golden raisins
1/2 c. chopped dried apricots
1 tsp. ground cinnamon
dash of salt
scant 1/4 c. safflower or veggie oil
1/2 c. honey
1) Mix oats, toasted nuts and coconut in large bowl.
2) Measure oil out and mix into oat mixture.
3) Measure honey out into SAME cup as oil (it will help the honey come out of the measuring cup!). Add to mixture and stir well.
4) Pour mixture into a lined jelly roll pan or cookie sheet with sides. I lined it with a silpat, but you could use parchment paper also.
5) Bake at 300 F for 30 minutes, stirring every 10 minutes or so. You want it to get evenly browned, and you’ll smell it when its getting there!
6) When done, return mixture to bowl and toss with apricots, raisins, cinnamon and salt. Allow to cool. When cool, put into a sealed container. Stores in the fridge indefinitely!
Try granola in yogurt or on ice cream too!

2 Responses to “Sunrise Granola”

  1. Romeo Says:

    Zucchini blossoms are awesome!

  2. Mom Says:

    Yay Granola!

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