Gluten Free Coco Nola Granola Recipes

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GLUTEN-FREE COCO-NOLA (GRANOLA)



Gluten-Free Coco-Nola (Granola) image

I was having a hard time finding a commercial gluten-free granola that wasn't too sweet, and that didn't have fruit in it. This recipe is my take on a bowl of heaven! I keep it in a 1-gallon resealable plastic bag, in the freezer. Taste test for sweetness before baking!

Provided by Skinny Cook

Categories     Granola

Time 3h10m

Yield 16

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 207.6 calories, Carbohydrate 26.9 g, Fat 9.7 g, Fiber 3.4 g, Protein 4.7 g, SaturatedFat 5.1 g, Sodium 71.9 mg, Sugar 11.9 g

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