After going gluten free, I thought for years that granola was out of my life forever. Since most granola is usually pretty high fat and high calorie, I wasn't terribly upset about it.
Recently, while on an oatmeal for breakfast addiction, I decided to play around with gluten free oats to replicate granola. Meet my gluten-free version that tastes even better than the real deal!
This recipe makes plenty of granola and is a great treat to share with family, friends, and coworkers.
COCONUT ALMOND GRANOLA
GLUTEN FREE DAIRY FREE
created by: michelleporterfit.com
TIME: 20 minutes (10-15 minutes cook, 5 minutes prep)
3 cups gluten-free oats (NOT quick cooking oats)
3 Tbsp coconut oil
3 Tbsp almond butter
½ tsp sea salt
1 tsp cinnamon
½ tsp vanilla extract
⅓ cup honey
3 Tbsp unsweetened shredded coconut
3 Tbsp sliced almonds
Line a baking sheet with parchment paper, set aside.
Preheat oven to 325 F.
Measure out 3 cups of oats into a large bowl. Set aside.
In microwave safe bowl or mug, place coconut oil and almond butter. Heat for 20-30 seconds or until melted. Stir honey, vanilla extract, cinnamon, and sea salt into the coconut oil almond butter mixture. Mix well.
Pour hot mixture over the oats. Toss well making sure oats are well coated.
Spread oat mixture on the parchment paper covered baking tray. Spread evenly and to about ¼ inch thick.
Sprinkle shredded coconut and sliced almonds on top.
Bake at 325 F for 10-15 minutes or until edges are a nice golden brown color. The granola may seem soft but it will harden once it cools down. Set aside to cool.
Once granola is cool, gently crumble into chunks.
Store in an airtight container or plastic bag.