Enjoy a nutritious and delicious breakfast with this gluten-free coco-nola granola recipe. Made with a combination of oats, coconut, nuts, and seeds, this granola is packed with protein and fiber. The natural sweetness of honey and vanilla complements the earthy flavors perfectly. It's a versatile recipe that can be customized to suit your taste preferences. This granola is not only gluten-free but also a great option for those looking for a healthier breakfast choice. Prepare a batch of this coco-nola granola and kick-start your day with a burst of energy and nutrients.
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup unsweetened shredded coconut
- 1/2 cup chopped nuts (e.g., almonds, cashews, or walnuts)
- 1/2 cup mixed seeds (e.g., pumpkin, sunflower, or chia)
- 1/4 cup melted coconut oil
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup dried fruit (e.g., raisins, cranberries, or chopped dates)
Directions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free rolled oats, shredded coconut, chopped nuts, and mixed seeds.
- In a separate small bowl, whisk together the melted coconut oil, honey or maple syrup, vanilla extract, cinnamon, and salt.
- Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
- Spread the granola mixture onto the prepared baking sheet in an even layer.
- Bake for 20-25 minutes, stirring once halfway through, until the granola turns golden brown and crispy.
- Remove from the oven and let it cool completely on the baking sheet.
- If desired, add dried fruit and toss to combine.
- Transfer the granola to an airtight container and store at room temperature for up to two weeks.
