Gluten Free Granola
by: claire cary
This gluten free granola recipe is easy to make and requires a few ingredients you probably already have in your pantry. It's perfect with yogurt, in a smoothie bowl, or just as a snack!
/ /
10
Ingredients
- 2 cups old fashioned/ rolled oats
- ¾ cup sliced almonds
- ½ cup pumpkin seeds/pepitas
- ½ cup coconut flakes
- ½ cup creamy almond butter can sub for other nut or seed butters
- ½ cup maple syrup or honey
- 2 tablespoons melted refined coconut oil
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add all wet ingredients (maple syrup, almond butter, vanilla, oil) to a large mixing bowl and whisk together.
- Add in all remaining dry ingredients and mix well with a wooden spoon or rubber spatula.
- Spread the mixture onto a baking tray lined with parchment paper or a silicone baking mat and pack it down into an even sheet.
- Bake for 15 minutes, mix the mixture around, then bake an additional 5-10 minutes or until the edges start to brown. if you want lots of crispy clusters, don't spread it around, just let it bake.
- Remove from the oven and let cool completely. It will continue to crisp up as it cools. break up into clusters and enjoy!
Notes
The almond butter can be replaced with any nut or seed butter such as sunflower seed butter if you have allergies.
This recipe will store for about 1-2 weeks in the fridge or at room temperature.
If you want the granola to have large crispy clusters, do not mix it at the 15 minute mark. Let it cook without touching it for about 25-30 minutes, and then break it up into clusters after it cools.
Serving: 0.5cup / Calories: 347kcal / Carbohydrates: 30g / Protein: 10g / Fat: 20g / Saturated Fat: 4g / Fiber: 6g / Sugar: 11g
