This recipe is gluten free, dairy free, vegan and refined sugar free. It makes 3 1/2 cups of granola without the fruit, or 4 cups with the fruit added.
Course
Breakfast, Snack
Cuisine
American
Prep Time5minutes
Cook Time7minutes
Drying Time for Fruit6hours
Total Time12minutes
Servings4
Calories619kcal
AuthorJereann Zann - Celiac Mama
Ingredients
Dried Fruit:
1cupof your favorite fruit. We like bananas, strawberries, pear, blueberries and raspberries.
Granola:
2cupscertified gluten free or purity protocol oats
1cupmixed chopped pecans and almonds
1tspcinnamon
½tspground cloves
¼cupmelted coconut oil
¼cupmaple syrup
½cupunsweetened coconut flakes
Instructions
Dried Fruit (make this before you start the granola):
Preheat your oven to 170 degrees.
Slice your fruit into small bite sized pieces, trying to make them even in size.
Line a baking sheet with parchment paper.
Spread the fruit out on the cookie sheet.
Bake for 6 hours. Everything will be dry except for the bananas which will be slightly chewy.
Let them cool completely.
Store in airtight container for up to a week, separate from the granola.
Add to individual servings of granola.
Gluten Free Granola:
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
In mixing bowl, combine the oats, nuts, cinnamon, cloves, coconut oil and maple syrup.
Stir until all of it is coated with oil and syrup.
Pour onto baking sheet and spread into thin layer.
Bake for 7 minutes.
Remove from oven and sprinkle coconut flakes over the mixture.
Return to oven and bake for 5 more minutes or until golden brown.
Let cool and store in airtight container.
If desired, stir in dried fruit as you eat it.
Nutrition Facts
Homemade Gluten Free Granola Recipe
Amount Per Serving
Calories 619Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 20g125%
Sodium 11mg0%
Potassium 414mg12%
Carbohydrates 56g19%
Fiber 9g38%
Sugar 21g23%
Protein 8g16%
Vitamin A 195IU4%
Vitamin C 1.6mg2%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.