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Chunky Coconut Granola {gluten-free!}

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Chunky Coconut Granola {gluten-free!} | Breakfast doesn't get easier or more nutritious than a big bowl of homemade gluten-free granola. This coconut gluten-free granola is as good as a snack as it is tossed with yogurt or floating in milk. | WildernessFamilyNaturals.com

Breakfast doesn’t get easier or more nutritious than a big bowl of homemade gluten-free granola.

Why homemade? Because I love to know every single ingredient that goes into my meal. I also want to avoid thickeners, stabilizers and excessive amounts of sugar — all regular companions of commercial granola. Even the organic ones!

Chunky Gluten-Free Coconut Granola

You can use this recipe as a guideline, or get creative with your favorite ingredients: grains, nuts, seeds, spices, dried berries, and more! The oat flour acts like a glue to make nice clusters.

Thankfully, this coconut gluten-free granola is as good as a snack as it is tossed with yogurt or floating in milk. The amount of sweetener can be adjusted to your taste. (I normally use a bit less and add fresh berries and fruit to get the sweetness I like.)

Chunky Coconut Granola {gluten-free!}
Breakfast doesn't get easier or more nutritious than a big bowl of homemade gluten-free granola. This coconut gluten-free granola is as good as a snack as it is tossed with yogurt or floating in milk. The amount of sweetener can be adjusted to your taste.
Servings4-5 servings
Prep Time10 minutes
Cook Time40 minutes
Ingredients
Instructions
  1. Preheat oven to 300ºF (150ºC).
  2. Combine the wet ingredients (banana, coconut oil, maple syrup and vanilla) in the bowl of a stand mixer fitted with a paddle attachment.
  3. Mix on medium-high until smooth and liquid, about 5 minutes.
  4. Add the rest of the ingredients and mix on low for 5 minutes. The mixture will be thick, like cookie dough.
  5. Spread the batter on a parchment-lined baking sheet, then press it down with your hands or a spoon, until it's about 1/4" (1/2 cm) thick.
  6. Bake for 20 minutes, then separate the dough with a fork into chunks (mine are about 2 inches).
  7. Bake 20 more minutes, or until you reach the desired color.
  8. Keep an eye on your granola toward the end of baking since every oven performs differently; you don't want to burn the granola.
  9. Allow to cool.
  10. Break apart to the size you like.
  11. Store in an air-tight container for a week.
Recipe Notes

If you don't have a stand mixer, you can mix with a spoon, it will just take longer. The batter should be very sticky. If you prefer, leave the batter in chunks, rather than pressing it onto the baking sheet.

Do you make your own granola? Will you try this gluten-free coconut granola soon?

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  • Val Weaver