GRANOLA

~gluten-free option & dairy-free

  • 6 cups old fashioned oats (use GF oats for a GF recipe)

  • ½ cup slivered almonds

  • ½ cup chopped pecans

  • ½ cup chopped walnuts

  • ½ cup unsweetened shredded coconut, optional

  • 1 cup dried fruit, I like ½ cup cranberries + ½ cup raisins, optional

  • 1 tablespoon ground cinnamon

  • ⅓ cup melted coconut oil

  • ½ cup unsweetened applesauce

  • ¾ cup maple syrup or honey (both work well)

  • 2 teaspoons almond extract

Instructions

  1. Preheat oven to 350 degrees F and prepare two rimmed baking sheets with parchment paper. 

  2. Mix all of the dry ingredients together in a large bowl. 

  3. In a separate smaller bowl mix the wet ingredients. Once fully combined, pour the wet mixture over the dry ingredients and combine until the oats are fully covered. 

  4. Divide the granola evenly between the two pans, spreading evenly.

  5. Bake for 12 minutes, then switch the pans so that the bottom one is now baking on top and vice versa. Bake for an additional 12 minutes. I like to broil each pan on high for 1 minute each and then remove from the oven. Let the granola cool on the baking sheet undisturbed until completely cool, then transfer to a plastic bag or storage container. It does not need to be refrigerated.

    *Note - the oats will harden as they cool so be careful not to overcook the granola otherwise it may taste burnt.