This recipe is gluten-free but not grain-free however, we have linked out to a grain-free, chocolate version at the bottom of this post!
Submitted by Jo Lena Wall
Cook time - 30 minutes
- 1 cup coconut oil
- 2/3 cup honey, maple syrup or date syrup
- 1/2 cup raw almonds chopped
- 1/2 cup walnuts or pecans chopped
- 1/2 cup unsweetened coconut flakes or shreds
- 6 cups rolled oats
- 1/2 tbsp cinnamon
- 1 pinch nutmeg
Preheat oven to 300°
In a saucepan, combine oil and honey (or syrup). Heat to just boiling, stirring occasionally. Remove from heat.
In a separate bowl, combine dry ingredients.
Mix liquid into the dry ingredients.
Line a cookie sheet with parchment paper. Spread granola mix onto cookie sheet in thin layer.
Bake 30 minutes, stirring every 10 minutes.
The granola will become more crisp as it cools.
This recipe is very versatile and can be altered for what you have on hand and what you can tolerate. Variations can include sunflower seeds, pepitas, flax seed, chia, macadamia nuts, cashews… and more! You can add unsweetened cocoa powder, vanilla extract or chili powders if you like spicy/sweet combinations.