The Easiest Homemade, Gluten-free, Light & Crunchy Granola

The Easiest Homemade, Gluten-free, Light & Crunchy Granola

This easy gluten-free granola recipe is the perfect morning or mid-day treat loaded with fiber, antioxidants, and protein! It is a great refined sugar-free granola recipe that is a staple in our kitchen. You won’t spend money on store-bought granola again! Plus, you’ll get my secret for crunchy granola clusters! Creds to Minimalist Baker. I love and think you might too! 

I like to create parfaits with this granola, layering with plant-based yogurt, fresh and or dried fruit. It’s also great on smoothie bowls or grab a scoop to crush a sweet tooth craving. So simple to put together. It’s one bowl and one sheet yum! It also freezes well and your friends will love it as a gift, just place in a cute jar and be sure to ad a gift tag with this link so they can make it again and again.

INGREDIENTS

  • 1 1/2 cups gluten-free rolled oats
  • 1 3/4 cups raw nuts (I like pecans and almonds // roughly chopped)
  • 2 Tbsp raw honey (or sub organic brown sugar, muscovado, or organic cane sugar)
  • 1 pinch sea salt
  • 1 Tbsp of Cinnamon
  • 3 1/2 Tbsp coconut oil, melted
  • 1/4 cup maple syrup (or agave nectar)
  • 1/2 cup unsweetened large flake or desiccated coconut
  • 1.2 ounces unsweetened freeze-dried blueberries or strawberries (I like Trader Joe’s brand)
  • Optional: Add ¼ cup chia seeds, cacao nibs, dried fruit (apricots, figs, raisins, etc) 

PREP IT!

  1. Preheat oven to 340 degrees F (171 C) .
  2. Add oats, nuts, coconut sugar, and salt to a large mixing bowl. Stir to combine.
  3. To a small saucepan, add coconut oil and maple syrup. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
  4. Immediately pour over the dry ingredients (reserve coconut and freeze-dried for later) and stir to combine until all oats and nuts are thoroughly coated. Arrange on a bare large baking sheet and spread into an even layer (use more baking sheets, as needed, if increasing batch size).
  5. Bake for 20 minutes. Then remove from the oven, add coconut, and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-8 minutes more. Watch carefully as to not burn, especially the coconut. You’ll know it’s done when the granola is deep golden brown and very fragrant.
  6. Let cool completely before adding the freeze-dried fruits and optional ingredients.. Toss to combine. Enjoy as a plain snack, with plant-based yogurt, atop frozen banana-berry “ice-cream” or top with bananas and dairy-free milk!
  7. Store leftovers in a sealed bag or container at room temperature for 2-3 weeks or in the freezer for up to 1 month or longer.

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