Homemade granola for breakfast or a late-night snack — there’s never a bad time for a bowl of crunchy, toasty granola.
We go through a lot of granola at home, and I rarely buy store-bought. It’s incredibly simple to make: you control the sweetness, the amount and type of nuts {I like a lot}, and the texture. I prefer mine extra crispy and deeply toasted.
This gluten-free coconutty granola is packed with coconut and plenty of almonds: dried coconut chips, sliced almonds, almond flour, coconut sugar and coconut oil, all combined with certified gluten-free rolled oats. No gimmicks — just mix, bake and enjoy. I like it over coconut milk yogurt with fresh berries, but it’s equally good by the handful. How do you like your homemade granola?
Gluten Free Coconutty Granola
Recipe Type: Breakfast
Author: Sarah Bakes Gluten Free
Serves: 8 servings
Ingredients
- 3 1/2 cups certified gluten-free rolled oats
- 1 1/4 cups dried coconut chips
- 1 cup sliced almonds
- 1/2 cup almond flour
- Pinch of 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
Instructions
- Preheat oven to 300°F (about 150°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the oats, coconut chips, sliced almonds, almond flour and a pinch of salt.
- In a small bowl, whisk together the maple syrup, coconut sugar, melted coconut oil and vanilla. Pour this mixture over the dry ingredients and stir with a spatula until everything is evenly coated.
- Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes so it browns evenly. Remove from the oven when the granola is golden brown and fragrant.
- Allow the granola to cool completely in the pan without stirring so clusters can form. Once cooled, break into pieces and store in an airtight container at room temperature.
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