My sister-in-law gave me her granola recipe, and I have created a gluten free version that is TO DIE FOR. Okay, maybe you won’t die for it, but you will not stop eating it once it’s done…see, this is how it went: I pulled the granola out of the oven and had to just try it. Then I went and got my baby up from his nap and headed back to the kitchen to just try it, now that it had cooled more. Then I started feeding my little one his afternoon snack, and I just had to try the granola again, and by the time dinner time came around, I wasn’t hungry. I couldn’t help it. It wasn’t overly hard, it was light, crispy, and sweet. I’m warning you, it’s extremely addicting.
Em’s Crispy Gluten Free Granola
In a large bowl, combine:
- 8 c. gluten free oats
- 2 c. nuts (I use slivered almonds)
- 2 c. shredded unsweetened coconut
- 1 c. almond flour
- 1 c. ground flax seed (optional, but encouraged)
In a saucepan, heat till smooth and warmed through:
- 1 cup coconut oil-for best flavor, or butter or canola if you must…
- ½ c. honey
- 1 ½ c. brown sugar
- ½ c. milk
- ½ tsp. salt
- ¼ c. real maple syrup (opt)
Pour liquid mixture over dry ingredients and stir till thoroughly mixed and wet. Bake on 2 large ungreased cookie sheets, at 225 degrees for 60 minutes, stirring and switching racks every 20 mins. It will not be crunchy until it cools. Once cooled, serve with yogurt or doused with milk.
Once again, a recipe that contains coconut and coconut oil. I know, I can’t help it, I LOVE the stuff. What gluten free foods do you love to make that has coconut or coconut oil in it? Let me know in the comments, I’d love to try it and feature it on the blog!