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Teff Granola Base with Variations

Author:

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Serves:

6

Author:

Serves:

6

Create your perfect breakfast with this Gluten-Free Granola Base. This granola, made with teff grains, is naturally gluten-free and can be customized with your favorite nuts, seeds, and dried fruits. Teff, an ancient grain from Ethiopia and Eritrea, provides essential amino acids and 7 grams of protein per serving. The nutty flavor of teff complements a variety of ingredients, making this granola a nutritious and delicious option for breakfast or a snack. Enjoy it with yogurt, milk, or as a topping for smoothie bowls.

This is the granola of my dreams – a go-to recipe for making any granola, just substitute any spice, add dried fruit, swap nuts or seeds. The options are endless!

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Instructions

  1. Preheat oven to 325°F. Mix all ingredients together in a medium size mixing bowl.
  2. Line a baking tray (I use a perforated baking tray it bakes everything faster) with parchment paper or use a Silpat.
  3. Spread granola out on baking tray. Bake for 20-25 minutes until golden. Move the granola around halfway through baking to brown evenly

Variations

once it has baked and it’s still hot: add ⅓ cup chopped dates.
  1. Fig and pumpkin version: add ⅓ cup oats + substitute pumpkin pie spice for the cinnamon. After baking add black mission figs.
  2. For a chocolate chip version: add ½ cup 71-85 % chocolate chunks.
  3. Serve with coconut yogurt, date syrup or molasses syrup for vegan options or honey for a non vegan option. Or serve on a smoothie bowl (I served mine on top of a sweet potato smoothie, garnished with coconut yogurt, frozen cherry and oh my!).
Teff Gluten-Free Granola in a jar, yogurt and raspberries in a glass

Ingredients

Maskal Teff Grain

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  • ½ cup slivered or sliced almonds
  • ½ cup pecans, chopped (or use a combination of combine sunflower seeds + pumpkin seeds or pecans and pumpkin seeds)
  • ½ cup large coconut flakes, unsweetened
  • ½ cup small coconut flakes, unsweetened (you can use grated coconut large or small flakes or combine)
  • ¼ cup cashew butter (you can also use almond butter: I made my own cashew butter because the ones you buy have undesired canola oil!: Just blend 2 cups roasted cashews with 1 tablespoon coconut oil until smooth)
  • ⅛ cup brown rice syrup
  • ⅛ cup maple syrup (maple syrup makes it wetter and is much sweeter, you can use all maple syrup)
  • ½ teaspoon vanilla paste
  • 2 Tbsp Maskal Teff grain, brown or ivory
  • 2 Tbsp golden flax seeds
  • 2 Tbsp white sesame seeds or white chia seeds
  • 1-2 tsp cinnamon (see notes below for variations)
  • Maldon sea salt flakes for sprinkling on top (I used ½ teaspoon, I like my granolas salty!!)

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The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of  teff recipes from breakfasts to desserts.

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