The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This homemade gluten-free granola is a pantry-staple recipe you’ll come back to again and again. Made with certified gluten-free oats, raw nuts and seeds, coconut flakes, and just a touch of honey, it bakes low and slow for an ultra-crunchy texture without burning. The gentle sweetness and warm cinnamon make it perfect for yogurt bowls, smoothie toppings, or straight from the jar snacking. Best of all, it stores beautifully and tastes even better the next day.
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Healthy Granola Recipe
Servings
6
servingsPrep time
10
minutesCooking time
1
hour15
minutesCalories
310
kcalThis crunchy gluten-free granola is lightly sweetened with honey, packed with nuts and seeds, and slow-baked for the perfect crisp texture. Simple ingredients, big flavor.
Ingredients
1½ cups gluten-free oats
¾ cup sliced raw almonds
¼ cup raw cashews
½ cup raw pepitas (pumpkin seeds)
¼ cup unsweetened coconut flakes
1 teaspoon cinnamon
3 tablespoons coconut oil
3 tablespoons honey
1 teaspoon vanilla extract
Directions
- Preheat oven to 250°F. Line a baking sheet with parchment paper.
- In a large bowl, combine all dry ingredients: oats, almonds, cashews, pepitas, coconut flakes, and cinnamon.
- In a small saucepan over low heat, combine coconut oil, honey, and vanilla. Heat for a few minutes until melted and fully combined (do not boil).
- Pour the warm mixture over the dry ingredients and stir well until everything is evenly coated.
- Spread the granola evenly on the prepared baking sheet.
- Bake for 75 minutes, undisturbed, until dry and lightly golden.
- Remove from oven and allow to cool completely on the pan—this is when it crisps up.
- Once cooled, break into clusters and store in an airtight container.
Notes
- Storage
Store in an airtight container at room temperature for up to 2 weeks
For extra crunch, keep away from humidity
