Gluten-Free Coco-Nola (Granola)

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!

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 208 Calories

Ingredients

• ½ teaspoon ground cardamom
• 1 ½ teaspoons ground cinnamon
• ¼ cup unsweetened cocoa powder
• ½ cup raw sunflower seeds
• ½ teaspoon sea salt
• 3 cups old-fashioned oats
• ¾ cup almond milk
• ¼ cup coconut oil, melted
• ½ cup coconut flakes
• ¼ cup blackstrap molasses
• 1 cup almonds, chopped
• ¼ cup brown rice flour
• ¼ cup coconut flour (such as Bob's Red Mill®)
• ½ cup brown rice syrup
• 1 tablespoon Madagascar vanilla extract

Recipe Instructions

Step 1

Preheat oven to 250 degrees F (120 degrees C).

Step 2

Place oats, almonds, sunflower seeds, coconut flakes, cocoa powder, salt, cardamom, and cinnamon in a large bowl. Mix until thoroughly combined.

Step 3

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.

Step 4

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.