Description
In this granola recipe, the crunch comes from seeds, rather than nuts, and coconut chips.
Ingredients
Units
Scale
- 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