Gluten Free Trail Mix Granola
This granola is great with milk, almond milk, yogurt, or just plain, eaten by the handfuls. Enjoy! PREP TIME: includes time to let the baked granola cool and harden.
Ingredients
- 4 cups gluten free old fashioned rolled oats
- 1 cup pecans
- ½ cup pepitas
- 1/4 cup almonds
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ cup coconut oil melted
- ½ cup honey
- 1 teaspoon vanilla extract
- light drizzle of maple syrup 1 to 1 1/2 tablespoons at most
- 3/4 cup assortment dried fruit I used dried blueberries, dried cherries and dried cranberries
- 1/3 cup dark chocolate chunks
- Maldon Sea Salt Flakes
Instructions
- Preheat your oven to 350 degrees and line a large, rimmed baking sheet with parchment paper. Using a large mixing bowl, combine the rolled oats, pecans, pepitas, almonds, salt and cinnamon. Stir to blend.
- Pour in the melted coconut oil, honey and vanilla. Mix well, using a rubber spatula, until everything is nicely coated. Pour the granola onto your prepared baking sheet, spreading it in an even layer. Lightly drizzle some maple syrup over the top.
- Bake until golden, for about 22 to 24 minutes, stirring the granola halfway through the baking time.
- Let the granola cool completely, undisturbed, for about an hour to hour and 1/2*, before breaking it into pieces and sprinkling on and mixing in the dried fruit and dark chocolate chunks. Sprinkle on some Maldon Sea Salt Flakes for a fantastic sweet and salty balance!
- You can store the granola in an airtight container at room temperature for about 1 to 2 weeks, or in a sealed zip top bag in the freezer for up to 3 months. Enjoy!
Notes
*Aim to let the baked granola hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes to an hour or hour and 1/2 max; if left out indefinitely, the granola can turn sticky or soft, so try to put it away as soon after cooling as you can.