In the summer, when fresh local fruits are available, we enjoy a bowl of fruit and yogurt topped with granola for breakfast. It is hard to find gluten-free granola in my local stores, and if I can find it, it is very expensive. So. as usual, I thought “there must be a better way”! This recipe is inspired by this one. To make it gluten-free use certified gluten-free oatmeal, if you don’t need to be gluten-free, you can use regular oatmeal for this tasty granola. I found some organic roasted coconut chips in the health food aisle of my local grocery store and I used those in place of shredded coconut. They were fairly big “chips” so I whirled them in the food processor to chop them up a bit. I definitely recommend them if you can find them.
- 4 cups rolled oats
- 1/2 cup ground flax seed
- 1 cup unsweetened shredded coconut
- 1 cup raw unsalted sunflower seeds
- 1 cup walnuts coarsely chopped
- 1 cup pecans coarsely chopped
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Arrange racks in the oven so that you can put both baking sheets in if they won't both fit on one rack.
- In a large bowl, combine oats, ground flax seed, coconut, sunflower seeds, walnuts, pecans, cinnamon and salt. Mix well.
- In a small bowl or measuring cup, combine coconut oil, maple syrup and vanilla. Pour over dry ingredients and stir to combine.
- Spread half of the mixture onto each prepared pan. Bake for 30-35 minutes until lightly browned - stir halfway through and reverse the pans if they are on 2 racks.
- Allow to cool and then store in a tightly covered container.