As the weather cools, you can be sure to find some of this yummy, crunchy granola in our fridge. There’s something about the crispy texture of granola, mixed in with rich coconut and chewy, well baked raisins or cranberries which is just so satisfying. I’ve been making this recipe for years and my girls still haven’t tired of it. This is a shocker to me because they tire of things so quickly. I’m not sure if you’ve experienced this with your kids, but mine will absolutely love something one day and will hate it the next time I make it. Same recipe – but sometimes it seems like I’m making it for a different kid! I find that so strange, but whatever, more for us I guess :).
Making this granola is simple! No baking skills required – phew right? You’ll need gluten-free rolled oats, I like the thick cut for an added crisp, plus they’re lower on the glycemic index compared with quick cooking oats. You’ll also need shredded coconut, make sure they’re unsweetened and sulfite free, you can find this in any health-food store. I also like to add almond meal or ground almonds that I make at home, this adds flavour as well as nutrients such as protein and calcium to the granola. Next, I like to add in dried raisins or cranberries (unsweetened and sulfite free) mainly for texture. Once these sweet treats are baked they provide the granola a nice chewy texture. Hemp hearts and sunflower seeds are again added for additional nutrients such as protein, omega 3/6, vitamins and minerals. My sweeteners of choice for this granola are coconut nectar or maple syrup. Either work really well and provide excellent flavour, just note that the coconut nectar is lower on the glycemic index. Combine all the dry ingredients, place them on a large baking sheet and place in a preheated oven at 350 for 5 minutes. In the interim, melt coconut oil and add to it the sweetener of choice, vanilla and pinch of sea salt. After 5 minutes, remove the granola mixture from oven and drizzle with melted coconut oil and sweetener. Toss around really well making sure the mixture is evenly covered with the sweetener. Place in the oven for a further 15-20 minutes until the mixture is golden and crispy. Approximately mid-way (after 10 minutes) stir once, to ensure even baking of the mixture. You’ll want to watch the granola closely to make sure it doesn’t burn. The bake time will depend on your oven so watch closely. You’ll want to remove it when it becomes a golden colour. When you remove the granola from the oven it may have a chewy texture and that’s perfectly fine. Remove it, as it will crisp up as it cools. Don’t over bake it, expecting it to be crispy while it’s hot because it won’t be. It’ll be chewy at first (even if it becomes a nice golden colour) and will crisp as it cools. Allow it to cool, place in airtight container and store in the fridge for up to one month. Trust me it won’t last that long!
Hope you enjoy this as much as we do!
- 3 cups gluten-free thick cut rolled oats
- 1 cup shredded coconut (unsweetened and sulfite free)
- ½ cup of almond meal (or ½ cup of almonds ground in food processor)
- ½ cup of raisins or dried canberries (unsweetened and sulfite free)
- ½ cup of hemp hearts
- ½ cup of raw sunflower seeds
- ½ cup of coconut nectar or maple syrup
- 2 tbsp cold pressed virgin coconut oil
- 1 tbsp. vanilla
- pinch of sea salt
- Heat oven to 350°C on bake setting.
- Mix rolled oats, shredded coconut, almond meal, dried fruit, hemp hearts, sunflower seeds and place on baking dish and bake in heated oven for 5 minutes.
- Melt coconut oil and add to it the coconut nectar or maple syrup and vanilla.
- Remove dry mixture from oven and drizzle with wet ingredients, toss around until well incorporated and place in the oven for a further 15-20 minutes until the mixture is golden. Approximately mid-way (after 10 minutes) stir once, to ensure even baking of the mixture.
- Remove from the oven, allow to cool.
- Place in airtight container and store in the fridge for 1 month.