Meet Kristin O’Connor, this week’s contributor to the Honest Kitchen. As a chef specializing in individualized diets, Kristin wants two things for people who cook or eat her food: the knowledge that each recipe is thoughtfully and healthfully prepared as possible and, of course, pure tasty pleasure! She shows us how whole-food based recipes free of gluten and refined sugar can be user-friendly and delicious, too. Your kids will love it…and you’ll love how easy it is to make.
Just in time for back-to-school madness, Kristin’s recipe for gluten free granola is super-healthy fun for the whole family! You can whip some up in an afternoon and keep it on hand for an on-the-go breakfast or an after-school snack.
Gluten Free Blackstrap Granola Recipe
Ingredients (Use Organic When Possible)
- 2 cups crispy brown rice cereal
- ½ cup slivered almonds
- ½ cup chopped walnuts
- 2 tablespoons ground flaxseed
- 1 teaspoon ground cinnamon
- 2 tablespoons blackstrap molasses
- 2 tablespoons water
- 1 teaspoon olive oil
- ½ cup dried unsweetened cranberries
- pinch of sea salt
1. Pre-heat oven to 350 degrees.
2. In a large bowl, combine cereal, almonds, walnuts, flaxseed, and cinnamon. Stir until evenly distributed.
3. In a small saucepan, combine molasses, water, salt, and oil. Bring to a gentle boil for about two minutes and whisk to combine.
4. Pour the molasses mixture over the cereal and nuts, and toss to evenly coat. Spread on a baking sheet pan lined with parchment paper.
5. Bake for 10 minutes on 350 degrees.
6. Remove granola from the oven, toss and reduce temperature to 300 degrees.
7. Place granola back into the oven and bake another 20-25 minutes.
8. Let granola cool and toss with cranberries.
Store in an airtight glass container in a cool, dry place for 2 weeks or in the refrigerator for up to a month!
OPTION 1 – fresh berries or seasonal fruit + yogurt
Combine ingredients for this easy and healthy breakfast option. Feel free to substitute goat’s milk yogurt with your favorite variety instead.
OPTION 2 – apple or pear slices + almond butter
Spoon almond butter (or preferred nut butter) into granola and mix together. Thinly slice fruit and top each piece with granola mixture.
OPTION 3 – banana + almond butter
Cut banana into quarters (roughly 2-bite size chunks). Dip each in almond butter and then granola, for a snack fit for little hands too.
– Kristin O’Connor
Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food!
Check back for more honestly easy recipes from Kristen coming here soon!