Be warned now.  Before you make this stuff.  It’s addicting.  Like for real addicting.

You can eat this crack granola with anything or without anything.  By the spoonfuls.  By the handfuls.  By the bowlfuls.

Consider yourself warned. This homemade gluten free granola is seriously addicting. Eat it by the spoonfuls, handfuls or bowlfuls. It's super quick and easy to make, too.

It’s that good.

Over ice cream.

With fruit and cereal.

As a dry snack.

As a yogurt topping.

Its goodness provides a healthy dose of nutrient-packed, carbohydrate energy that is also perfect as a pre-workout or pre-run.

Convinced yet?

Seriously, make it over a weekend and have it to enjoy throughout the rest of your week.

You’ll come back to me and thank me.  I know you will.

Here are the stars of the show!

  • 3/4 cup coconut oil
  • 1/4 cup honey
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 8 cups rolled oats
  • 3/4 cup almonds (toasted)
  • 1/2 sunflower seeds (toasted)

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Keep in mind, most of the nuts listed here are optional choices.  Change it up however you like and use your favorites!  In this granola recipe I’m using almonds, sunflower seeds walnuts and pecans.

I have also used pecans, pumpkin seeds (Hello Fall) and flaxseed.  Toasted cocunut flakes is also an option.

First, toast the nuts.  I’ve preheated the oven to 350 degrees and lined a baking sheet with aluminum foil for toasting.  Watch this carefully as it only takes about 5 minutes to toast!

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While this is in the oven, prepare your wet mixture.

Over low stovetop heat, mix together the oil, honey, sugar, vanilla and salt.  Heat, stirring until the sugar completely melts.

In a separate large bowl, pour in 8 cups of oats, then add the toasted nuts.

Add your coconut oil and sugar mixture.

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Now here’s the part where I can’t decide if I would rather eat it raw like this or go ahead and bake it.

If you do decide to bake it, bake it on 350 degrees for about 10 minutes or until golden brown.

It’s also perfectly okay to sneak a quick taste here.

Or two.

Or several, actually.

I told you it’d be hard to decide if you should bake it or not.

Now spread this mixture onto a large foil-lined baking sheet and bake for about 10-15 minutes until golden brown.  Toss with a spatula 2-3 times to prevent the edges from burning.

From light tan…..

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To a golden bowl of brown deliciousness.

Homemade gluten free coconut oil granola.

Allow to cool thoroughly before storing in an air tight container.

And hide it from your family.  Ok, just kidding.  Well maybe not.

5.0 from 1 reviews
Gluten Free Coconut Oil Granola
Author: 
Recipe type: Breakfast or snacking
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Consider yourself warned. This homemade gluten free granola is seriously addicting. Eat it by the spoonfuls, handfuls or bowlfuls. It's super quick and easy to make, too.
Ingredients
  • ¾ cup coconut oil
  • ¼ cup honey
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • ½ tsp salt
  • 8 cups rolled (not quick) oats
  • ¾ cup almonds (toasted)
  • ½ sunflower seeds (toasted)
Instructions
  1. Toast the nuts. I've preheated the oven to 350 degrees and lined a baking sheet with aluminum foil for toasting. Watch this carefully as it only takes about 5 minutes to toast!
  2. While this is in the oven, prepare your wet mixture.
  3. Over low stovetop heat, mix together the oil, honey, sugar, vanilla and salt. Heat, stirring until the sugar completely melts.
  4. In a separate large bowl, pour in 8 cups of oats, then add the toasted nuts.
  5. Add your coconut oil and sugar mixture and mix well.
  6. Line your baking sheet with foil and spread an even layer of mixture. (It takes me about 3 series of baking).
  7. Bake on 350 degrees for about 10 minutes or until golden brown.

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2 comments on “Homemade Gluten Free Granola”

  1. Wow this looks great! I’m going to try this.

    • Thanks Tiffany! It’s soooo good! 🙂

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