Gluten-Free Coco-Nola (Granola) recipe
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Ingredients
- 3 cups old-fashioned oats 1 cup almonds, chopped ½ cup raw sunflower seeds ½ cup coconut flakes ¼ cup brown rice flour ¼ cup coconut flour (such as Bob's Red Mill®) ¼ cup unsweetened cocoa powder ½ teaspoon sea salt ½ teaspoon ground cardamom 1 ½ teaspoons ground cinnamon ¾ cup almond milk ½ cup brown rice syrup ¼ cup blackstrap molasses ¼ cup coconut oil, melted 1 tablespoon Madagascar vanilla extract
Nutrition Info
- 207.6 caloriescarbohydrate: 26.9 gcholesterol: : -fat: 9.7 gfiber: 3.4 gprotein: 4.7 gsaturatedFat: 5.1 gservingSize: -sodium: 71.9 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Coco-Nola (Granola)
Directions
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Preheat oven to 250 degrees F (120 degrees C).
Place oats, almonds, sunflower seeds, coconut flakes, cocoa powder, salt, cardamom, and cinnamon in a large bowl. Mix until thoroughly combined.
Combine almond milk, brown rice syrup, molasses, coconut oil, and vanilla extract in a large measuring cup. Stir into the oats mixture with a large spoon until evenly coated. Spread onto 2 large baking sheets.
Bake on the middle rack of the preheated oven, stirring every 30 minutes, until dry and crunchy, about 2 hours. Turn off heat, leave granola in the oven until cool enough to handle, 25 to 30 minutes.