Gluten-Free Coco-Nola Granola - A Healthy and Delicious Breakfast Option

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

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free rolled oats, shredded coconut, chopped nuts, and mixed seeds.
3. In a separate small bowl, whisk together the melted coconut oil, honey or maple syrup, vanilla extract, cinnamon, and salt.
4. Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
5. Spread the granola mixture onto the prepared baking sheet in an even layer.
6. Bake for 20-25 minutes, stirring once halfway through, until the granola turns golden brown and crispy.
7. Remove from the oven and let it cool completely on the baking sheet.
8. If desired, add dried fruit and toss to combine.
9. Transfer the granola to an airtight container and store at room temperature for up to two weeks.

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