Coco-Nola Granola
I am not sure if this granola should be labeled as a snack, breakfast item, or dessert, because I find every opportunity to eat it. This granola is by far one of my favorite foods to eat. It is a perfect mix of sweet, chocolatey, nutty, and crunchy, and the dried pomegranate seeds add a nice tang of flavor. I often make up to three batches a week because my family and I eat it so fast. This granola recipe is not only gluten-free and incredibly simple to make, but is also absolutely mouthwatering! It is delicious on its own or is a great topping for smoothies, ice cream, cereal, and much more.
INGREDIENTS (Yields roughly 3 cups)
- 2 1/2 Cups gluten-free rolled oats
- 1 Cup desiccated coconut or unsweetened coconut shreds
- 2 Tablespoons coconut or brown sugar
- 1 1/4 Cup roughly chopped raw nuts*
- 1/4 Cup pepitas (pumpkin seeds)
- A pinch of salt
- 1/4 Cup coconut oil
- 1/4 Cup smooth, unsweetened almond butter
- 1/3 Cup maple syrup
- 1/3 Cup dairy-free chocolate chips
- 1/3 Cup dried pomegranate seeds
*I usually use a mix of almonds, walnuts, and pecans.
INSTRUCTIONS
- Preheat the oven to 350°F.
- Mix the rolled oats, coconut, sugar, salt, pepitas, and nuts together in a large bowl.
- In a separate bowl, mix the coconut oil, almond butter, and maple syrup until well combined, and then pour over the dry ingredients.
- Once the contents are thoroughly mixed together, spread the rolled oat mixture evenly onto a large baking sheet (making sure not to crowd the granola).
- Bake the granola for about 30 minutes, or until the entire mixture has reached a golden-brown color. Mix the oats around every 10 minutes or so to ensure even cooking.
- Once the granola reaches the golden color, remove from the oven and allow to cool completely.
- When the granola has completely cooled, add in the dairy-free mini chocolate chips and the dried pomegranate seeds.
- Serve immediately, or keep in an air-tight container for up to two weeks.