This granola is a gut’s dream, packed with gluten-free rolled oats and refined sugar-free sweetness. I feel like I’ve been searching for a recipe that holds up to the chunky granola found in grocery stores (usually packed with tons of sugar and fillers), and I think I’ve finally done it. Not trying to brag, but okay I’m gonna brag about this one, alright? The mix of coconut oil, local honey, and pink Himalayan salt create a buttery flavor without actual butter. Oh and you can purchase all of the dry ingredients in bulk, which means no waste if you bring your own containers.
So without further delay, here it is!
- 1.5 cups of gluten-free rolled oats
- 1/2 cups raw cashews (pieces are fine)
- 1/2 cup unsweetened coconut chips
- 1/2 cup pumpkin seeds
- 1/3 cup honey
- 3 tbsp. unrefined coconut oil
- 1 tsp. vanilla extract
- Dash of pink Himalayan salt
Preheat the over to 325 degrees. Line a baking sheet with parchment paper. Add all dry ingredients to a large mixing bowl. In a small non-stick saucepan, melt coconut oil on the stove over medium-high heat. Add honey to saucepan and simmer for 2-3 minutes or until slightly bubbly. Turn heat off, whisk coconut oil, honey, and vanilla in the saucepan until thoroughly combined. Pour hot mixture over dry mixture and combine. Evenly spread granola on the parchment lined baking sheet. Bake for 15 minutes. Take out of the oven, turn pan around, and bake again for an extra 5-7 minute or until golden brown. I have a super small oven so it browns very quickly. Let cool for at least 15 minutes before breaking apart. Not touching it is key to the chunkiness! Break apart into chunks when cooled and enjoy! Store in an airtight container for 1-2 weeks or freeze for future use.
Nourishing with Intention
- Pumpkin Seeds- beneficial for seed cycling in the follicular phase
- Gluten free
- Healthy fats in coconut oil
- Mineral packed pink salt
- Refined sugar-free honey
- Rotate pan at the 15-minute mark for even toasting
- Be sure not to touch or stir the granola until it is cool