Gluten Free Honey Almond Granola
 
Prep time
Cook time
Total time
 
This Gluten Free Honey Almond Granola won't last long. You'll want to eat spoonful after spoonful of this clustery, crunchy, sweet and healthy granola. There's no refined sugar which makes it an even better snack!
Author:
Recipe type: Breakfast
Serves: 6 cups
Ingredients
  • 3 cups gluten free old fashioned rolled oats (not quick cooking oats)
  • ⅓ cup dry quinoa
  • 1 cup unsweetened coconut flakes
  • 1 cup coarsely chopped nuts of your choice (I used pecans, pistachios, and cashews)
  • 2 tablespoons ground flaxseed
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ⅓ cup melted coconut oil
  • ½ cup honey
  • 1½ teaspoons vanilla
  • ⅓ cup raisins
Directions
  1. Preheat oven to 250 degrees. Line a jellyroll pan with parchment paper. Set aside.
  2. In a large mixing bowl, stir together gluten free oats, quinoa, coconut flakes, chopped nuts, ground flaxseed, cinnamon, and salt.
  3. In a smaller mixing bowl, whisk together melted coconut oil, honey, and vanilla until smooth. Pour over oat mixture and stir until well combined.
  4. Spoon mixture onto parchment lined jellyroll pan. Spread into an even layer. Bake at 250 degrees for 1 hour, stirring every 20 minutes. Add raisins the last 20 minutes of baking.
  5. After baking for 1 hour, turn oven off and prop oven door open. Let cool for 1 hour in oven. Remove from oven and let cool completely. Break into pieces.
  6. Store granola in an airtight container at room temperature for up to 1 month or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-honey-almond-granola/