November 7, 2013

Almond-Coconut Granola

almond coconut granolaSchool has been in session for a few months now. Chances are, the kids are tiring of the same ol’ stuff that is being packed in their lunchboxes. Sure, those bags of gluten-free crackers and applesauce cups were exciting in August, but now that it’s November, they’re old hat. You’re in need of something new. Something reasonably healthy. And something you wouldn’t mind packing in your own lunch, because, let’s face it: you’re tired of the same ol’ stuff as well.

Enter homemade gluten-free granola.

This almond-coconut granola is unlike most granola recipes. First of all, there are no oats. There’s also no butter or oil either. It’s supremely easy to make – simply mix up the ingredients, spread out on a baking sheet, and bake for a few minutes. And the results far outweigh the effort involved. You are rewarded with a slightly sweet, crunchy mix filled with almond-y, coconut-y goodness. It’s perfect for snacking, or for topping yogurt or even making a parfait. I personally have never gotten past eating it straight out of hand. It’s also nearly gone in just a few days every time I make it. It’s very more-ish. Don’t say I didn’t warn you.

Print Recipe

Almond Coconut Granola (gluten-free, vegan, refined sugar-free)

 1 1/3 cups almonds, toasted and chopped

1 brown rice cake, crumbled (equals about ½ cup) (I used Lundberg rice cakes)

1/8 teaspoon salt

¼ cup chopped pitted dates

¼ cup large unsweetened coconut flakes, toasted

1 tablespoon chia seeds

1/3 cup brown rice syrup (I used Lundberg brown rice syrup)

1/8 teaspoon almond extract

1/8 teaspoon coconut extract

 Preheat the oven to 300 degrees. In a large bowl, add almonds, brown rice cake crumbles, salt, dates, coconut flakes, and chia seeds. Pour brown rice syrup, almond and coconut extracts over and toss to combine everything and get everything coated evenly with the syrup.

 Line a baking sheet with foil or parchment paper. Spread mixture out on the baking sheet evenly. Bake for 15-18 minutes, stopping to stir every 5 minutes or so, to ensure even cooking. Allow to cool to room temperature and store in an air-tight container.

8 Responses to “Almond-Coconut Granola”

  1. I love creative granola recipes! I usually eat it more like a snack, having a handful here and there as needed. :) I’m hoping to try a new lavender granola recipe this weekend. We’ll see if it turns out!

  2. Great idea! Looks so good!!

  3. I coat and cook rice cake crumbles but have never thought to use them in granola – brilliant!

  4. Yummy! Pete and I love granola, hopefully the kids will one day too. I love that you used a rice cake – so smart!

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