Gluten-Free Coconut Granola

As the weather cools, you can be sure to find some of this yummy, crunchy granola in our fridge. There's something about the crispy texture of granola, mixed in with rich coconut and chewy, well-baked raisins or cranberries, which is just so satisfying. I've been making this recipe for years, and my girls still haven't tired of it.  This is a shocker to me because they tire of things so quickly. I'm not sure if you've experienced this with your kids, but mine will absolutely love something one day and will hate it the next time I make it. Same recipe - but sometimes it seems like I'm making it for a different kid! I find that so strange, but whatever, more for us, I guess :).

Making this granola is simple! No baking skills required - phew, right? You'll need gluten-free rolled oats, I like the thick-cut for an added crisp, plus they're lower on the glycemic index compared with quick-cooking oats. You'll also need shredded coconut; make sure they're unsweetened and sulfite-free; you can find this in any health-food store. I also like to add an almond meal or ground almonds that I make at home; this adds flavor and nutrients such as protein and calcium to the granola. Next, I like to add dried raisins or cranberries (unsweetened and sulfite-free) mainly for texture.  Once these sweet treats are baked, they provide the granola with a nice chewy texture. Hemp hearts and sunflower seeds are again added for additional nutrients such as protein, omega 3/6, vitamins, and minerals. My sweeteners of choice for this granola are coconut nectar or maple syrup. Either work really well and provide excellent flavor; note that the coconut nectar is lower on the glycemic index. Combine all the dry ingredients, place them on a large baking sheet, and place in a preheated oven at 350 for 5 minutes. In the interim, melt coconut oil and add to it the sweetener of choice, vanilla, and sea salt pinch. After 5 minutes, remove the granola mixture from the oven and drizzle with melted coconut oil and sweetener. Toss around really well, making sure the mixture is evenly covered with the sweetener. Place in the oven for a further 15-20 minutes until the mixture is golden and crispy. Approximately mid-way (after 10 minutes), stir once to ensure even baking of the mixture. You'll want to watch the granola closely to make sure it doesn't burn.  The bake time will depend on your oven, so watch closely.  You'll want to remove it when it becomes a golden color. When you remove the granola from the oven, it may have a chewy texture, and that's perfectly fine. Remove it, as it will crisp up as it cools. Don't over bake it, expecting it to be crispy while it's hot because it won't be.  It'll be chewy at first (even if it becomes a nice golden color) and will crisp as it cools.  Allow it to cool, place in an airtight container, and store in the fridge for up to one month. Trust me; it won't last that long!

I hope you enjoy this as much as we do!

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Gluten-Free Coconut Granola

Yield: 6

Author: Lara

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Simple granola recipe that you will make your house smell warm and cozy. Great as a snack or a hearty breakfast!

Ingredients

• 3 cups gluten-free thick-cut rolled oats
• 1 cup of shredded coconut (unsweetened and sulfite-free)
• 1/2 cup of almond meal (or 1/2 cup of almonds ground in a food processor)
• 1/2 cup of raisins or dried cranberries (unsweetened and sulfite-free)
• 1/2 cup of hemp hearts
• 1/2 cup of raw sunflower seeds
• 1/2 cup of coconut nectar or maple syrup
• 2 tbsp cold-pressed virgin coconut oil
• 1 tbsp. vanilla
• pinch of sea salt

Instructions

1. Heat oven to 350°C on bake setting.
2. Mix rolled oats, shredded coconut, almond meal, dried fruit, hemp hearts, sunflower seeds and place on a baking dish, and bake in the heated oven for 5 minutes.
3. Melt coconut oil and add to it the coconut nectar or maple syrup and vanilla.
4. Remove dry mixture from oven and drizzle with wet ingredients, toss around until well incorporated, and place in the oven for a further 15-20 minutes until the mixture is golden. Approximately mid-way (after 10 minutes), stir once to ensure even baking of the mixture.
5. Remove from the oven, allow to cool.
6. Place in airtight container and store in the fridge for 1 month.
7. Notes
8. Try not to over bake. The mixture may not be crispy upon removal from the oven but will obtain a crispy texture after cooling.

Notes:

Try not to over bake. The mixture may not be crispy upon removal from the oven but will obtain a crispy texture after cooling.

 

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