Homemade Coconut Granola (Gluten Free)
Prepackaged granola (and granola bars) are often loaded with sugar, preservatives, and other unsavory ingredients that won’t exactly help you recharge after a decadent holiday season. The solution? Make your own! This easy recipe contains whole grains, a tiny bit of oil, a touch of maple syrup, nuts, and dried fruit for flavor.
Yields: 4 1/2 cups
- 2 cups old-fashioned rolled oats
- 1/2 cup raw cashews, chopped
- 1/2 cup unsweetened shredded or flaked coconut
- 1/3 cup sliced almonds
- 1/2 tbsp flax seeds (optional)
- 3 tbsp pure maple syrup
- 2 tbsp coconut oil or butter
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 egg white
- 2 cups chopped dried fruit: apricots, dried mangoes, dried cranberries, dried blueberries ( mixture of some or all)
- To serve: fresh blueberries, banana, raspberries, mangos or another fruit of choice and 0% Greek yogurt
- Preheat the oven to 325 F.
- Combine the first five ingredients in a large bowl. Heat the coconut oil and maple syrup in a microwave or on the stovetop until the oil has just melted.
- Whisk in the spices and sea salt. Toss with the oats and nuts until the mixture is evenly coated.
- Whisk an egg white in a small bowl until frothy. Stir into the granola mixture. Spread the granola on a large baking sheet in an even layer.
- Bake for about 20 to 25 minutes. Halfway through the baking time, carefully turn sections of the granola over with a spatula, but do not break it up too much.
- When the granola is golden brown, remove from the oven and carefully stir in the sliced dried fruit. Allow the granola to cool completely. It will harden as it cools.
- Serve with Greek yogurt and fresh fruit. Store in the cupboard in an airtight container or in the freezer in an airtight freezer bag.
Note: For larger clumps, do not stir the granola mix too much after adding the egg white and during/after baking. Conversely, for a flakier granola, stir well to break up the clusters.