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Gluten-free Maple Granola

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Author Alexa Lehr

Ingredients

  • 3 1/2 cups Bob's Red Mill gluten-free rolled oats
  • 1/2 cup organic sunflower seeds
  • 1/4 cup organic shredded coconut
  • 1/4 cup organic white quinoa
  • 2 T. organic hemp seeds
  • 1 T. organic chia seeds
  • 1/4 tsp. pure sea salt
  • 1/4 cup pure maple sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup organic, grass-fed butter or coconut oil
  • 2 T. organic extra virgin coconut oil

Instructions

  • Preheat the oven to 325°F. Line an 11x14" baking tray with parchment paper.
  • In a small saucepan, heat the butter, coconut oil, and maple syrup over low heat until the butter and coconut oil are melted.
  • In a large mixing bowl, combine all of the dry ingredients. Stir to incorporate everything well.
  • Add the melted butter mixture and stir until everything is well coated in the butter mixture.
  • Dump the granola onto the baking tray and evenly spread it over the tray.
  • Bake for 15-20 minutes. Stir the granola. Bake for an additional 15 minutes. The granola should be golden brown.
  • Allow the granola to cool undisturbed in order for yummy granola clumps to form. Ensure the granola is cooled completely before storing in an airtight container.
  • Note: If you have a convection oven, you can bake the granola with the convection turned on. Bake it for 15 minutes, stir the granola, then bake it for 10 more minutes.