Homemade coconut granola will keep for about two weeks in a sealed container at room temperature. Reducing the sweetener, or substituting with a sugar-free substitute, can cause issues with clumping. Maple syrup is the glue that holds your clusters together. Patience is key!Īlso - don't reduce the amount of sweetener in this recipe. Then, break apart into clusters and store in a sealed container. Once your granola is done baking, allow it to set, undisturbed, until cooled completely. Instead of stirring or tossing, rotate the baking sheet once halfway through. The key to making big granola clusters? Don't disturb it while it's baking. Bottom right: large cluster of granola after cooling. Bottom left: granola spread into a half baking sheet. Top right: adding wet ingredients to dry ingredients. Top left: pouring dry ingredients into a glass bowl. Vanilla extract - Substitute with half the amount of coconut extract for extra coconut flavor. However, refined and unrefined coconut oil will both work. Remember, using honey makes this recipe not vegan.Ĭoconut oil - I recommend unrefined coconut oil for additional coconut flavor. Maple syrup - Can be substituted with honey or brown sugar. If you don't have cardamom on hand, it can be substituted with additional cinnamon. Spices - You'll need salt, cinnamon, and cardamom. Salted sunflower seeds will work, but you may want to cut the amount of salt in half. Sunflower seeds - I used roasted, unsalted sunflower seeds. Sweetened coconut flakes will work, but will (obviously) make your granola sweeter. Shredded coconut - I used unsweetened shredded coconut. (see the recipe card for substitution baking times) This will change the texture of your finished granola. Quick cook oats can be used, but they're thinner and have a powdery texture. Old fashioned oats - I recommend using old fashioned oats. Or, pour milk over top like a bowl of cereal. It also makes the perfect morning yogurt topping. It's ready in just 30 minutes! After cooling completely, break apart into clusters and enjoy.Ĭoconut granola can be enjoyed on its own (it's too easy to eat by the handful). Spread your granola out onto a baking sheet. Lastly, coconut oil and maple syrup help form those crunchy granola clusters. Then, it's lightly spiced with cinnamon and cardamom. Shredded coconut and sunflower seeds are added for flavor and crunch. This granola starts with old fashioned oats. It's hearty and perfect for snacking! Made with shredded coconut, sunflower seeds, coconut oil, and maple syrup. P.S.Top your favorite yogurt with this easy, homemade coconut granola. No, you need a separate, related recipe for that, like our recipe for homemade gluten free granola, made with savory olive oil and baked to perfection! Can I use this same recipe to make regular gluten free granola? Before removing the bars from the pan and cool on the counter for 20 minutes and then chill in the refrigerator. You can also make a double recipe in a 9-inch x 12-inch baking pan. Try baking the bars for about 35 minutes, and then turning down the oven to 300☏ and continuing to bake until the center is lightly browned and set. I almost always double the recipe, and bake them in two separate square pans to ensure proper browning. And all of that moisture keeps them chewy even once you've browned them nicely in a moderate 325☏ oven. And a mix of honey, maple syrup and molasses, plus brown sugar, provides just the right sweetness without becoming cloying. The delicate balance of mini chocolate chips (not too many!) and dried fruit keeps things interesting. The combination of partially processed rolled oats and oat flour creates just the right texture and helps the bars hold together while maintaining their chewiness. The result is my favorite homemade granola bar recipe, one of my favorite gluten free breakfasts and quick snacks. Variations on this gluten free chewy granola bar recipe
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