Crunchy dessert topping or hearty gluten free granola? Both, actually.
This is one of my favorite recipes because it’s foolproof and versatile. Like any granola, there’s a lot of room for creative expression. Make it your own by adding more of what you like.
To get clustery chunks, bake granola with a pan on top. It’s totally okay to peek during baking. But be careful – it’s hot.
When sourcing your oats, you’ll want to take a look at this list from Gluten Free Watchdog. Follow that link for a list of companies that produce oats under a gluten-free purity protocol.
This recipe makes quite a bit of clustery granola, but that’s good because you’ll want to share.
- 9 cups (about 2 lbs) gluten free rolled oats
- 1 cup shredded coconut
- 1 cup quinoa flakes
- 1 cup sliced almonds
- 1/4 cup mesquite flour
- 1 cup brown sugar, packed
- 1 cup applesauce, unsweetened
- 3/4 cup olive oil
- 1 tablespoon cinnamon
- 1/2 teaspoon each, ginger and cardamom
- 1 tablespoon pure vanilla extract
- 2 teaspoons salt
Blend oats, coconut, quinoa flakes, almonds, and mesquite flour in a large bowl. In another bowl, combine sugar, applesauce, oil, cinnamon, ginger, cardamom, vanilla, and salt. Pour wet ingredients over oat mixture and blend well.
Spread oat mixture onto three cookie sheets lined with parchment paper. Cover each tray with another sheet of parchment paper then place an extra cookie sheet on top of paper. Bake granola in a 250 degree oven for 50-60 minutes. It's okay to peek during baking, but stirring isn't necessary. Let granola cool completely with extra cookie sheet on top before breaking into clusters. If granola isn't as golden as you'd like, bake for a few minutes longer. Store finished granola in an airtight container.