Gluten and Nut-Free Granola
- Total Time: 40 minutes
- Yield: 4 1x
Description
In this granola recipe, the crunch comes from seeds, rather than nuts, and coconut chips.
Ingredients
- 5 cups (1.2 L) gluten-free oats*
- 5 tbsp (75 ml) coconut oil
- 1/4 cup (60 ml) chia seeds
- 1/2 cup (120 ml) sunflower seeds
- 1 cup (240 ml) coconut chips
- 3/4 cup (180 ml) golden raisins/craisins
- 2 egg whites
- 1-2 pinches of high quality sea salt
- 1/2 tsp "Reims" spice blend (in lieu of this, you can pass on spice, or add fall/winter baking spices, like cinnamon or "pumpkin pie spice")
Instructions
- Mix together all dry ingredients.
- Add coconut oil, and mix.
- Beat egg whites, and add to mixture. Dry ingredients should be lightly coated by oil/egg whites, to the point of just beginning to stick together. You can add more oil/egg white if necessary.
- Shape granola into a “donut” on large greased baking pan. Bake for 20-30 minutes on 350 degrees, stirring occasionally to ensure even cooking. (The “donut” ensures that you don’t end up with an uncooked middle.)
Notes
- *Oats are naturally gluten-free, but if you have gluten sensitivities, it is important that they are verified as being produced in a gluten-free environment.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
If You Liked This Recipe, You’ll Love These
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- Greek Fava Dip from the Chef at Athina Suites, Santorini
- Scallops with Pea Puree from the Chef at Fairmont, Seattle
Frequently Asked Questions
Why does the recipe shape the granola into a donut on the baking pan?
Leaving a hole in the center prevents an uncooked middle — the recipe note explains that a donut shape ensures the heat reaches the entire batch evenly. Without it, the granola at the center of a full pan can stay underdone while the edges crisp up.
Why are oats labeled gluten-free important in this recipe?
Oats are naturally gluten-free, but the recipe notes that if you have gluten sensitivities, the oats must be verified as produced in a gluten-free environment — cross-contamination during processing is the common issue.
What does the egg white do in this granola, and can I skip it?
The beaten egg white — along with the 5 tbsp of coconut oil — lightly coats the dry ingredients so they just begin to stick together, creating clusters as the granola bakes. The recipe says to add more oil or egg white if the mixture is not sufficiently coated, so skipping it will produce looser, crumblier granola rather than distinct clusters. 
The “Reims” spice mentioned in the recipe is made by master spice blender Lior Lev Sercarz of La Boite a Epice. http://laboiteny.com/spices.html