This homemade carob granola is so good that you won’t believe it’s FAILSAFE.
I’m usually a savory breakfast kind of girl. I eat eggs and gluten free toast or eggs and a side of green beans most mornings for breakfast and I am a very happy camper. But lately, I’ve been craving something different. So when I came across an old recipe for homemade granola, I knew I had to try my hand at making it FAILSAFE.
I was initially going to make a maple and brown sugar version, but decided against it since brown sugar and I have a tentative relationship. That left carob and OMG HOW HAVE I NOT MADE MY OWN CHOCOLATE OR CAROB GRANOLA BEFORE?! Which led to looking through 8 billion different recipes on Pinterest and deciding what ingredients would work in a FAILSAFE granola.
Most granola recipes include at least 1 cup of nuts, but since raw cashews are the only FAILSAFE option, I decided to keep them out of the recipes and add them in when I was ready to eat my granola. It was a stellar choice and made for a hearty breakfast. I’ve also enjoyed it without, so if you don’t like or tolerate cashews, no biggie. The granola is delightful without them.
My favorite way to enjoy this homemade carob granola is with some rice milk poured over top. I also used to enjoy granola with vanilla yogurt, so if you can find a FAILSAFE brand that you tolerate GO FOR IT! I’m also a big fan of snacking on a handful of granola whenever the mood strikes. So you know, do you.
What are YOUR favorite ways to enjoy granola? Any flavors you want me to tackle next?
Homemade Carob Granola
- 2 cups gluten free rolled oats
- ¼ tsp salt
- ¼ cup carob powder
- ¼ cup maple syrup
- 1 tbsp sugar optional
- Preheat the oven to 350°F/180°C. Line a rimmed baking sheet with parchment paper or a silicone liner. Set aside.
- In a medium sized mixing bowl, combine all ingredients and stir to combine, making sure your oats are evenly coated.
- Spread your oat mixture onto your prepared baking sheet and flatten with the back of your spoon/spatula. The more compact your granola is, the more chunky it will become.
- Bake in oven for 20 minutes, making sure to keep an eye on things so that it doesn’t burn around the edges. Do not stir, otherwise your granola won’t hold together.
- Let cool complete before breaking apart.