Gluten-Free Coconut And Pecan Granola Recipe

Good gluten-free breakfast cereals are rare. Sometimes they are too processed or sweet and lack flavor and nutrients to start the day. The ones that meet all the criteria aren't cheap.

– 3 ½ cups gluten-free oat – ¾ cup chopped pecan – ⅓ cup desiccated coconut – ¾ cup coconut flake – ¾ teaspoon ground cinnamon – ⅓ teaspoon sea salt – ⅓ cup coconut oil – ⅓ cup maple syrup – 2 teaspoons vanilla extract – 4 ounces chocolate chip



Set the oven's temperature to 300°F. Line a large baking tray with parchment paper to prepare it.

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Grind cinnamon, ground coconut, coconut flakes, chopped pecans, and sea salt with the gluten-free oats in a big bowl.

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Mix maple syrup and coconut oil in a microwave-safe jug. In 15-second increments, heat coconut oil until liquid. 

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Mix the vanilla extract with the liquids. Stir the coconut oil and maple syrup into the dry oat mixture with a wooden spoon.

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Pour mixture onto baking tray. Pre-heat the oven and bake for 25–30 minutes until golden. 

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Take the granola out of the oven and add the chocolate chips. Partial melt the chocolate and mix everything. 

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Cool and crisp the granola before storing it in an airtight container. Enjoy with your preferred milk.

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