I should really call this thunderstorm granola. Or kitchen sink granola. Or don’t want to go out in the crazy weather granola. But I think I’ll stick with gluten free coconut granola. Because it is very coconuty, which to me equals yummy.
You see…it was a dark and stormy morning this morning. The thunderstorms started around 5:30, prompting our lab to crawl under the covers with us and our rousing our little doxie from her sleeping nest in the laundry basket, also to crawl under the covers.
The storms continued all morning. Eventually, my rumbly tummy started to boom as loud as the thunder outside and I was forced to break up scared puppy cuddle pile that was going on to venture to the kitchen.
When I ventured there I discovered something even more scary than the ridiculous storm outside my window….
I was out of granola! Cue the Psycho music.
Ordinarily, no big deal. I’d make something else for breakfast like these or these, but today all I wanted was yogurt with granola and berries. I was craving it. Not to mention, it has been one of those weeks where a full grocery shop has not happened and we are in need of a grocery run pretty badly.
There was no way in the world that I was going to venture out of my house to go to the grocery store in the downpour. Venturing out unless absolutely necessary would have been ridiculous.
So, I rolled up my sleeves and made my own granola. While I didn’t have bananas or more than 2 eggs, I did have gluten free rolled oats, coconut flakes, coconut oil, walnuts, and raisins- all the basics for a decent granola.
Given that this was a bit of a happy accident, I am thrilled with how this turned out. It was sweet and chewy but still just a touch crunchy. I really would not change much if I were to actually shop for ingredients to make a granola. The only thing I would do differently the next time is play up the tropical vibe with some dried tropical fruit instead of raisins.
In fact, I don’t know that I will be buying granola anymore. Gluten free granola is pretty expensive and it can be hard to find a brand that doesn’t contain sugar. I did find that Udi’s granola only had sugar in the dried fruit and used honey, so that would be my brand of choice if I have a week where I don’t get a chance to make my own.
It was so good that I ended up skipping the yogurt by the way and just eating the granola. It was addicting.
- 3 cups gluten free oats (I used Bob’s Red Mill)
- 1 1/2 cups unsweetened flaked coconut
- 1 cup of nuts (I used walnuts)
- 3 tbs coconut oil
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 tbs coconut extract
- 1 tbs cinnamon
- pinch of salt
- dried fruit of choosing (I used about 1/2 cup of raisins because that’s what I had but dried tropical fruit would be awesome in this)
How to Make
- Preheat your oven to 375.
- In a large bowl, mix together the oats, nuts, coconut, salt, and cinnamon. Set aside.
- In a small sauce pan over medium heat, heat your coconut oil, honey, vanilla, and coconut extract together until they come to a simmer. When it simmers, remove from heat and pour over your oat mixture. Stir until everything is coated with the honey and oil.
- Cover a cookie sheet with foil and spray with nonstick spray. Pour mixture onto cookie sheet and spread evenly.
- Bake in a 375 degree oven for 10-12 minutes or until the granola at the edges of the cookie sheet are beginning to turn golden.
- Let cool and sprinkle your fruit onto the tray. Break the granola into chunks and store in airtight container.
Subscribe to my blog!