GLUTEN-FREE COCO-NOLA (GRANOLA)

Gluten-Free Coco-Nola (Granola) image

I was having a hard time finding a commercial gluten-free granola that wasn't too sweet, and that didn't have fruit in it. This recipe is my take on a bowl of heaven! I keep it in a 1-gallon resealable plastic bag, in the freezer. Taste test for sweetness before baking!

Provided by Skinny Cook

Categories Breakfast and Brunch Cereals Granola Recipes

Time 3h10m

Yield 16

Number Of Ingredients 15

Previous Next

Ingredients

3 cups old-fashioned oats
1 cup almonds, chopped
½ cup raw sunflower seeds
½ cup coconut flakes
¼ cup brown rice flour
¼ cup coconut flour (such as Bob's Red Mill®)
¼ cup unsweetened cocoa powder
½ teaspoon sea salt
½ teaspoon ground cardamom
1 ½ teaspoons ground cinnamon
¾ cup almond milk
½ cup brown rice syrup
¼ cup blackstrap molasses
¼ cup coconut oil, melted
1 tablespoon Madagascar vanilla extract

Steps:

Preheat oven to 250 degrees F (120 degrees C).
Place oats, almonds, sunflower seeds, coconut flakes, cocoa powder, salt, cardamom, and cinnamon in a large bowl. Mix until thoroughly combined.
Combine almond milk, brown rice syrup, molasses, coconut oil, and vanilla extract in a large measuring cup. Stir into the oats mixture with a large spoon until evenly coated. Spread onto 2 large baking sheets.
Bake on the middle rack of the preheated oven, stirring every 30 minutes, until dry and crunchy, about 2 hours. Turn off heat; leave granola in the oven until cool enough to handle, 25 to 30 minutes.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 26.9 g, Fat 9.7 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 71.9 mg, Sugar 11.9 g