Homemade Gluten-Free Granola
Ingredients
1 cup gluten-free oats
1/2 cup walnuts
1/3 cup pecans
1/3 cup coconut flakes
1/3 cup pumpkin seeds (or sunflower seeds)
1/3 cup sliced almonds
3 Tbsp flaxseeds
3 Tbsp hemp seeds
1 Tbsp arrowroot starch
1 tsp vanilla powder (or extract)
1/2 tsp cinnamon
pinch sea salt
1/4 cup coconut oil
2 Tbsp maple syrup or honey (optional)
Preparation
Preheat oven to 325 degrees F.
In a food processor, pulse the nuts + seeds and coconut flakes a few times, just enough to blend together and chop up the nuts. If you do not have a food processor, chop the nuts slightly on a cutting board and add to a bowl and mix together the nuts and seeds.
In a separate bowl, mix together melted coconut oil, vanilla, arrowroot starch, cinnamon, and maple syrup/honey if using. Whisk together well.
Drizzle the liquid mixture over the nut + seeds bowl. Mix together thoroughly.
Line a baking sheet with parchment paper and pour the granola mixture on. Spread it out thinly, but make sure it’s all touching.
Sprinkle the sea salt on top, just a pinch or two.
Bake for 20-25 minutes (or until desired brownness). I prefer mine crunchy + crisped so I cook it on the longer side.
Once done cooking, pull out to cool for a few minutes then transfer to freezer for 10 minutes allowing the coconut oil to harden back up. Once chilled break up the granola into bite size chunks.
Transfer into an airtight container, ideally a mason jar or glass container. This will be good in the fridge for up to two weeks.
Serve with chia pudding, yogurt, or even just with a splash of milk! Enjoy + trust me, everyone will LOVE the smell of the house when you’re done cooking this!
Tips
To make this recipe sugar free, omit the honey/maple syrup. It tastes great either way! Also, I used vanilla powder instead of vanilla extract. The brand I used is here.
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