Homemade granola for breakfast. Homemade granola for a late night snack. It is always a good time to enjoy a bowl of homemade granola. Always.
We go through a lot of granola in our house and I honestly never buy the store-bought kind. It’s way too easy to make. Seriously, so easy. I love that you can control the sweetness, how many nuts are mixed in {I like lots} and the overall texture. I like mine crispy and extra toasty too.
This gluten free coconutty granola recipe is loaded with all things coconut and an abundance of almonds. You’ve got dried coconut chips, sliced almonds, almond flour, coconut sugar and coconut oil. All mixed in with certified gluten free rolled oats, of course. Nothing fancy. Just mix, bake and EAT. I like to serve mine over coconut milk yogurt and usually with some fresh berries too. How do you prefer your homemade granola?
- 3 1/2 cups Bob's Red Mill certified gluten free rolled oats
- 1 1/4 cup dried coconut chips
- 1 cup sliced almonds
- 1/2 cup Bob's Red Mill almond flour
- pinch sea salt
- 1/3 cup pure maple syrup
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup refined coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 300 degrees. Line large baking sheet with parchment paper.
- Mix together oats, coconut chips, sliced almonds, almond flour and salt in large bowl.
- In small bowl, combine maple syrup, coconut sugar, coconut oil and vanilla. Pour over oat mixture and mix together with rubber spatula, until evenly coated.
- Spread granola on prepared baking sheet. Bake 30 minutes, stirring every 10 minutes. Remove from oven when golden brown.
- Do not stir granola. Cool completely in pan before breaking up. Store in airtight container.
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