Gluten-Free Tasty Homemade Granola
Gluten-Free Tasty Homemade Granola
Diet: Gluten-Free, Dairy Free, Egg-Free, Vegan
INGREDIENTS
4 cups old-fashioned rolled oats
1 cup pecans and ½ cup sunflower seeds or pumpkin seeds
1 teaspoon fine-grain sea salt or ¾ teaspoon table salt
½ teaspoon ground cinnamon
½ cup melted coconut oil
½ cup maple syrup
1 teaspoon vanilla extract
⅔ cup dried blueberries or craisins
1/4 cup Enjoy Life dairy-free chocolate chips
1/4 cup coconut flakes
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, pecans and sunflower seeds, salt and cinnamon. Stir to blend.
Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake until lightly golden, about 21 to 24 minutes, stirring halfway. You can press the granola down half way, to make it more chunky. The granola will further crisp up as it cools.
Let the granola cool completely for at least 45 minutes. Top with the dried blueberries or craisins, chocolate chips and coconut flakes. Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Notes
If making this gluten-free, use certified gluten-free oats.
If nut-free, use pumpkin seeds or sunflower seeds instead of pecans.
Top your Skyr yogurt or yogurt of choice with this delicious granola, or enjoy it in a bowl with milk or as a crunchy snack with apple and peanut butter.
Recipe adapted from cookieandkate.com
