Gluten-Free Granola
Supplies
- 2-3 large baking sheets OR cookie sheets
- Air-tight containers for storage
Ingredients
- 7 cups gluten-free, sprouted organic quick OR rolled oats
- ½ cup raw organic coconut oil OR grass-fed organic sea-salted butter
- ½ cup raw local honey
- ½ cup Grade A Dark Amber maple syrup, organic
- ¼ teaspoon pink Himalayan salt OR sea salt, ground
- 1 tablespoon organic pure vanilla extract
- 2 tablespoons organic chia seeds (optional)
- 1 cup organic unsweetened coconut flakes (optional)
- 1 cup raw pecans OR raw almonds, chopped (optional)
- 1 cup sugar-free organic dried fruit chopped**
- 1 cup vegan dairy-free, stevia-sweetened chocolate chips* (optional)
Instructions
- Preheat the oven to 225°F. Combine the oats, coconut oil, honey, maple syrup, sea salt, vanilla, and chia seeds (if using) in a large bowl.
- Distribute the mixture evenly onto 2-3 large baking dishes or cookie sheets. Bake for 2 hours, stirring every 30 minutes to ensure the granola crisps evenly.
- If using coconut flakes or nuts: Take the granola out of the oven just before done. Add the coconut flakes and pecans. Bake for 5 more minutes or until lightly golden. If adding fruit or chocolate: Let the granola cool completely before adding any extras.
- Store in an air-tight container for 2-3 weeks. Enjoy!
Notes
*We love using Lily’s Dark Chocolate Baking Chips that are stevia-sweetened. You can also use HU Chocolate Baking Gems.
**You can also use fresh cherries.