Homemade Gluten-Free Lower Sugar Granola
Upgrade your granola with this gluten-free, lower sugar option that you can make at home in about 30 minutes or less. With interchangeable ingredients and flavor profiles, it will be your new go-to recipe.
Equipment
- baking sheet
- mixing bowl
Ingredients
- 2 cups gluten-free rolled oats organic if you can find it
- 1 cup pumpkin seeds
- 1/2 cup walnuts
- 1/2 cup cashews
- 1/2 cup pecans
- 1 cup unsweetened shredded coconut
- 1 tablespoon cinnamon
- 1/2 teaspoon sea salt optional
- 1/3 cup creamy almond butter or nut or seed butter of choice
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, pumpkin seeds, walnuts, cashews, pecans, unsweetened shredded coconut, cinnamon, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the almond butter, maple syrup, coconut oil, and vanilla extract until creamy.
- Pour the wet ingredient mixture into the bowl with the dry ingredients and using a large wooden spoon or spatula, mix well until coated and sticky. Transfer the granola mixture to the baking sheet in one even layer, using your spoon or spatula to gently press the mixture onto the baking sheet.
- Bake for 14 to 15 minutes. Turn pan and bake for another 6 to 7 minutes until the edges have started to turn golden brown. Allow the granola to cool completely on the baking sheet, about 1 to 2 hours. Break into clumps and store in an airtight container for up to 1 month at room temperature.