This gluten-free, homemade granola is lower in sugar than most store-bought granolas. And the combination of real maple syrup and coconut add an irresistible taste that will make this recipe a favorite.
Granola is one of my favorite foods. I strive for variety in my diet, but this is one food I eat in one form or another almost every day. Granola on yogurt, granola parfaits, granola with almond milk, granola bars, or even just plain granola–there is just something so satisfying about granola when you are hungry.
And while I often buy granola, I know that homemade granola tastes better, saves money, and actually is quite easy to make. Once you have all the ingredients on hand it takes under 10 minutes to stir together and then another 45 minutes in the oven. Granola is also fun to make on your own because you can vary the ingredients to your liking or what you have on hand.
- 2 ½ cups old-fashioned oats, gluten-free if needed
- ½ cup shredded, unsweetened coconut
- ½ cup slivered almonds
- ½ cup chopped pecans or hazelnuts
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ cup pure maple syrup
- ¼ cup virgin coconut oil
- ½ teaspoon salt
- ½ cup raisins (optional)
- Preheat oven to 275 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, mix together oats through pumpkin seeds.
- In a saucepan over medium heat, combine maple syrup and coconut oil until coconut is melted. Stir in the salt.
- Add syrup-oil mixture to dry ingredients and stir until thoroughly combined.
- Spread granola mixture onto prepared baking sheet. Bake for 45-50 minutes, or until golden, stirring every 10 minutes.
- Let cool and then add the raisins. Store in an airtight container.