Tasty Gluten-Free Granola Recipe

Packaged gluten-free granola may taste good, but it can be pricey in the store. So instead of buying it, we’ve been making our own granola from scratch.

I frequently think about how making our own granola is perhaps not the best idea. This granola recipe is so delicious, so crunchy, so perfectly sweet but not too sweet that I almost always pour myself too big a bowl. David and I go through a batch of it way too fast.

Yet despite this granola being so very bad for our wastelines, we always go back for more. It tastes that good.

And so we keep making it.

Coconut and Almond Granola with Sunflower Seeds and Dried Fruit

Ingredients:

5 cups old-fashioned oats
1 1/4 cups unsweetened coconut flakes or shreds
1 cup slivered almonds
1/2 cup sunflower seeds
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup canola or olive oil
1/4 cup honey
1 teaspoon vanilla extract
1 1/2 cups mix of raisins and dried cranberries or other chopped dried fruit

Directions:

1. Preheat the oven to 300°F.

2. In a large bowl, mix the oats, coconut, almonds, sunflower seeds, brown sugar, salt, and cinnamon.

3. Heat the oil and honey together in a saucepan over low heat until combined. Pour the honey mixture over the oat mixture, add the vanilla extract, and stir until combined. Working quickly, spread the granola on a rimmed baking sheet.

4. Bake the granola, stirring every 10 minutes, until golden brown, 30 to 45 minutes. Remove from the oven and stir in the dried fruit.

Stored in an airtight container, this granola keeps for up to 1 month.

Inspired by this recipe from Emily Mainquist’s book Sweet Vegan: A Collection of All Vegan, some Gluten-Free, and a Few Raw Desserts found via Pinterest.