Homemade (Gluten-Free Dairy-Free) Coconut Almond Granola

Confession: I am a hippie. For those who know me well, this may not come as a surprise to you. Other than my love of showering, deodorant and shaving ;), I fit most of the stereotypes. I love tapestries, yoga, free flowing dresses, acoustic guitar, Bob Marley, tye-dyed anything, old VW vans, the smell of patchouli and lavender, rosemary shampoo, essential oils, using herbs to treat ailments, hula-hoops, gardening.... the list goes own. I am a full fledged love child. With this said, my tree-hugging self has spent the better part of a decade mastering the best tasting granola one can create. I will have to say that this recipe is one of the best granola's I've ever tried. And this, my peace loving readers, is a lot! Another amazing/hippie-esque part to this recipe? It is gluten and dairy free. So whether you consider yourself part of the free love tribe or not...if you're a fan of food, this recipe is a must!

3 cups organic rolled oats (I only use Bob's Red Mill for baking, its the best taste!)
1 cup organic slivered or diced almonds
1 cup organic cashews or pumpkin seeds
3/4 cup shredded organic sweet coconut
1/4 cup plus 2 tablespoons organic raw honey (this is the best honey to bake with)
1/4 cup plus 2 tablespoons organic maple syrup (Jed's flavor is insanely good)
1/4 cup organic coconut oil (Nature's Way is the best for cooking)
3/4 teaspoon salt (I only use Maldon, its the best salt ever!)
1 cup organic raisins or dried cranberries, blueberries apricots (you can really get creative here)

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, dried cranberry/fruit of your choice

In a separate bowl, combine maple syrup, honey, oil, and salt. Combine both mixtures and pour onto parchment paper on 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and let cool. Enjoy! Store in a dry container, such as a sealed mason jar, for maximum freshness.

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