Gluten Free Granola

Make a batch of this gluten free granola so you have plenty to last the week. It works well for breakfast or even as a snack with some coconut yoghurt.

5 from 3 votes

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Category: Breakfast

Cuisine: Western

Keyword: gluten free breakfast, granola

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 674kcal

Author: Vanessa Gengaroli

Equipment

Food Processor or high speed blender

Ingredients

1 cup macadamias raw
1 cup cashews raw
1 cup pecans raw
1 cup walnuts raw
1 cup shredded coconut organic preferable
1/2 cup dried cranberries optional
1/2 cup dried apricots chopped into smaller pieces (optional)
1/2 cup pepitas
1/2 cup sunflower seeds
1/4 cup coconut oil
1/2 cup maple syrup or raw honey or rice malt syrup
1 teaspoon vanilla extract

Instructions

Prepare oven. Preheat the oven to 150 degrees Celsius and line a baking tray with baking paper.
Chop nuts. Add nuts to a blender or food processor and pulse a few times to chop the nuts. Add the nuts to a large mixing bowl along with the seeds, shredded coconut and dried fruit.
Prepare liquids. Melt coconut oil in a small saucepan on low heat, remove from heat and add maple syrup, whisking to combine. Add vanilla extract and stir through. Pour into the mixing bowl, stirring well to combine.
Cook the granola mixture. Spread the granola mixture on the baking tray and cook for approximately 30-35 minutes, turning every 10 minutes. Remove from the oven and let it sit for 20 minutes or until hardened. Break into chunks and and store in an air-tight container in your cupboard or refrigerator.

Notes

Tip - I suggest adding a cup at a time if you have a high speed blender, otherwise you may end up with more of a nut meal.
I would keep stored in an air-tight container for up to two weeks in your pantry and up to 1 month in your refrigerator.

Nutrition