Gluten-Free Granola Recipe
This gluten-free granola is one of my favorite breakfasts! It's surprisingly easy to make homemade granola, and it's so much tastier, too. It's truly hard to go back to store-bought.
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Ingredients
- 3 cups gluten-free oats
- ½ cup sunflower seeds
- ½ cup almonds chopped
- ¼ cup ground flaxseed (if you're not a big fan of flax like I am, start with 2 tablespoons)
- ¼ cup chia seeds
- ½ cup maple syrup
- ⅓ cup avocado oil
- ½ teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup unsweetened coconut flakes
Instructions
- Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the maple syrup, oil, vanilla extract, salt, and cinnamon. Whisk together until combined.
- Add the oats, sunflower seeds, chopped almonds, ground flaxseed, and chia to the bowl and stir until everything is coated in the maple mixture.
- Pour the mixture onto the parchment paper lined baking sheet and spread into an even layer. Bake in the preheated oven for 10 minutes.
- While the granola is baking in the oven, add the coconut flakes to the bowl and toss to coat with leftover maple mixture. Add the coconut to the granola on the baking sheet, toss and spread into an even layer once again. Bake for another 30 minutes, tossing every 10 minutes.
- Let it cool completely before serving.
Notes
Storing: Keep it in an airtight container for up to 2 weeks.
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