I know you're not supposed to have addictions, but I must confess, this easy-peasy homemade granola is mine. Sometimes I have it 3 times a day. I tell myself it's better then indulging in a bag of chips because it is healthy, but alas, it's still an addiction. Try it and come along to Granolaholics Anonymous with me!
Honey Cinnamon Granola
Time: 10 minutes prep, 30-40 minutes baking
Yield: 9 cups
Ingredients:
- 4 cups gluten-free rolled oats
- 2 cups shredded coconut
- 2 cups almond flour
- 1 cup slivered almonds
- 2 Tbsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup honey (local honey is healthier and usually cheaper)
In a large bowl, stir oats, coconut, almond flour, cinnamon, nuts, and salt together. Set aside. Melt butter and honey together in a small saucepan. Pour over dry mixture and use a fork to combine thoroughly. Line two baking sheets with parchment paper and divide granola evenly. Bake at 275 for 30-40 minutes, stirring every 10-15 minutes.
Hint #1: The key to a golden, crispy granola is to bake it at a low temperature for a long period of time. If you try to rush it by using higher heat, you'll burn it. Don't ask me how I know.
Hint #2: If you like more clusters in your granola, run your oats through the blender, and use very finely shredded coconut. The finer your ingredients are, the more "chunks" you'll have.
Hint #3: This recipe makes a great base. Experiment by adding in other dried seeds, fruits, and nuts after baking 'til you find your favorite combo: Walnut & Banana, Apple and Cranberry; Blueberry and Pecan.
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