Crispy, crunchy, sweet, and oh so delicious!
This granola recipe is simple and extremely tasty. Made without oil, artificial sweeteners, or nuts, this recipe is perfect for many food sensitivities: gluten-free, dairy-free, tree nut-free, and vegan.
A COUPLE HELPFUL TIPS
Coconut Cream: this may not be a common ingredient for some, but it can be easy to get. Check out my recipe or by a can from here!
Oats: In this recipe, I used old fashioned oats, but if all you have on hand is quick-cooking oats, those work just as well!
Coconut butter: I used coconut butter in order to make this recipe nut free, but any nut butter or seed butter will work. A very little bit is required, and is just used for the added moisture and essential fats.
Prep Time:
5 minutes
Cook Time:
20-30 minutes
Yields:
approximately 7 servings (1/4 cup serving)
Ingredients:
1 tbsp. Of coconut cream
2 tbsp. Of coconut butter
½ tbsp. Of vanilla extract
⅓ cup maple syrup
¼ tsp of salt
½ tsp of cinnamon
⅓ cup shredded coconut
2 cups oats
Directions:
1. Set oven to 350°
2. Mix all dry ingredients in a large bowl
3. In a smaller bowl, mix all wet ingredients
4. Combine the wet and dry ingredients
5. Put in a greased or lined baking dish baking dish*
6. Bake for 20-25 minutes @ 350**
Notes:
*using a dish instead of a pan allows the granola to cook thoroughly without being browned too quickly, this will result in crispy golden clusters.*
**do not stir while baking, unless you find your granola is becoming too brown around the edges. This will allow for perfect clusters.**
Kristin Gabrielle 