Looking for a simple, gluten-free granola that makes the perfect yogurt topper? This delicious, crunchy recipe is sure to become a staple in your kitchen. Bonus: scoop it into a pretty mason jar and tie it with baker’s twine for a charming summer gift—perfect for the cottage, a backyard get-together, or as a thoughtful thank-you!
Ingredients:
- 2 cups certified gluten-free rolled oats
- ½ cup raw almonds, chopped
- ½ cup raw pumpkin seeds (pepitas)
- ¼ cup chia seeds or ground flaxseed
- ½ cup shredded unsweetened coconut
- 1 tsp cinnamon
- ¼ tsp sea salt
- ⅓ cup coconut oil, melted
- ¼ cup pure maple syrup or raw honey
- 1 tsp pure vanilla extract
- Optional: ½ cup dried cranberries or chopped dates (unsweetened)
Instructions:
- Preheat oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix oats, almonds, pumpkin seeds, chia/flax, coconut, cinnamon, and sea salt.
- In a small bowl, whisk together melted coconut oil, maple syrup (or honey), and vanilla.
- Pour wet ingredients over the dry and stir well until everything is coated.
- Spread mixture evenly on the baking sheet and bake for 25–30 minutes, stirring halfway through.
- Let cool completely (it will crisp up as it cools).
- Stir in dried fruit if using, and store in an airtight container or mason jar.
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