This summer we’ve spent a lot of time together exploring and baking. One of our favorite things to make is granola. Much of the store-bought allergy friendly versions have sugar as the first or second ingredient.
I’ve been working on this recipe a while and now feel it is ready to share. I will say if you like a sweeter granola feel free to add an additional 1/2 cup of coconut sugar. This adds a brown sugar flavor that goes nicely with the maple syrup and molasses. I’ve made other versions with dried fruit and chocolate chips but I’m partial to this more savory version. Feel free to add 1/2 cup of dried fruit or chocolate chips to the cooled granola if you prefer. Makes 8 cups.
• 4 cups old-fashioned gluten-free rolled oats
• 1 ½ cups seeds (I use a mix of sunflower and pumpkin seeds shown in the picture)
• 1 cup unsweetened coconut flakes
• 2 teaspoons chia seeds
• 2 teaspoons sesame seeds
• 1 teaspoon sea salt
• ½ teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• ½ cup melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup organic blackstrap molasses
• 1 teaspoon vanilla extract
1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, coconut flakes, and seeds, salt and cinnamon. Stir to blend.
3. Combine melted coconut oil, maple syrup, molasses, and vanilla in a separate bowl. Stir well.
4. Pour liquid into large mixing bowl of dry ingredients. Mix well, until every oat, seeds, and coconut is lightly coated.
5. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
6. Bake for 30 minutes stirring ever 15 minutes.
7. The molasses gives the granola a deep color. Let cool if you can (I cannot).
8. Store in an air-tight container.
We love granola on fruit, coconut yogurt, smoothies/ smoothie bowls and by itself!