Store-bought gluten free granola can be quite pricey for a few baked oats and goodies… but homemade gluten free granola can often be made for pennies. That is why I stopped buying my favorite decadent chocolate granola, and started making it for a fraction of the price. Also, I love that when I make granola at home, I know it is made with good, quality ingredients. For instance, the store bought version of this has canola oil, which I try to avoid consuming… meanwhile, the recipe below has coconut oil – yum!
My family can’t seem to get enough of this granola! We love to serve it with Chobani’s Key Lime yogurt. It taste like key lime pie. It feels almost like cheating because this recipe is relatively healthy (obviously has some sugar) but tastes like dessert!
Happy Baking!
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Granola Ingredients
- 3 ½ cups gluten free rolled oats (not quick)
- ¾ cup unsweetened shredded coconut
- ½ cup unsweetened dark cocoa powder
- ¼ cup brown sugar
- ¼ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon fine kosher salt
- 1 cup mini chocolate chips
- 1 cup Freeze-dried strawberries/raspberries (or both)
Directions
- Preheat the oven to 250 degrees F.
- Line two large baking sheets with parchment paper.
- In a large bowl, add the oats, coconut, cocoa powder and brown sugar. Mix well!
- In a small separate bowl, combine maple syrup, oil, vanilla and salt. Mix well!
- Slowly pour the maple syrup mixture over the oatmeal mixture, stirring frequently and thoroughly.
- Spread the granola between the two prepared baking sheets.
- Bake for about 1 hour or until the granola smells fragrant. Stir thoroughly at 30 minutes. *You may need an additional 10-15 minutes to get your desired crispness.
- Remove the granola from the oven and let cool for 1-2 hours.
- While the granola is cooling, chop freeze-dried berries into small pieces. (Do this also for chocolate chips if you only have regular size rather than minis).
- Once granola is room temperature, mix in mini chocolate chips and freeze-dried berries.
- Store in an air-tight container. Will keep for several weeks, but will likely get consumed long before then 😉
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Blessings,
Tawny