After searching and experimenting with different granola recipes, I finally came up with one that our family really enJOYs. I adapted this recipe from King Arthur Flour and have been making it now for a couple years. This granola is a staple at our house. I love the depth of flavors from the mix of nuts and seeds and a hint of vanilla and maple. My 9-year old daughter and I make a double batch of this weekly. She has become such a pro at putting this together. She has it memorized and whips it up in no time. My husband would eat a bowl of this every night if I let him. This granola is great with cold milk and fresh fruit, topped on yogurt, layered in parfaits, or just plain. enJOY!
GF Crunchy Granola
7 cups rolled oats, gluten-free
1 cup flaked unsweetened coconut
1 cup ground flaxseed
1 cup raw sliced almonds
1 cup chopped pecans or walnuts
1 cup sunflower seeds
1/2 cup coconut oil, melted
1/2 tsp salt
1 cup pure maple syrup
1 Tbsp pure vanilla extract
4 cups dried fruit, if desired (raisins, cranberries, cherries, blueberries, tropical fruit, etc.)
- Preheat oven to 325 degrees F. Line two large baking pans, preferable with raised edges, with parchment paper.
- In an extra large mixing bowl, combine the oats, coconut, flaxseed, nuts, and seeds. Mix well.
- In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla.
- Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is coated and combined.
- Spread the granola on the baking sheets, patting it gently to flatten.*
- Bake the granola for about 40-45 minutes, stirring the mixture with a heatproof spatula after baking for 20 minutes. You want to bring the long edges of the parchment paper together so the granola rolls to the middle, then spread out the granola with a spatula and flatten. This prevents the granola from burning on the edges and promotes even browning. Reverse the baking sheets in the oven (top to bottom, bottom to top) and continue baking until medium golden brown.
- Remove it from the oven and cool completely on the pans (about 1 hour). NOTE: The granola will be “soft” when it comes out of the oven. Once it cools completely it will be crunchy.
- Mix in the dried fruit if desired.
- The granola can be stored in an airtight container at room temperature for a few weeks.
T-Time Saver: This granola stores well in the freezer. Double the batch and save some for later.
T-Tip: *If you like granola clusters, press the granola firmly into the pan before baking. Use the back of a plate or spatula to press down each section. When you rotate the pans, do not pull the edges of the parchment paper up. Keep the granola in place and just turn each pan around and switch top to bottom and bottom to top. After baking, let it cool before breaking into pieces.