Gluten Free Honey Almond Granola
This gluten free honey almond granola is loaded with gluten free oats almonds and cooked in a sweet glaze of honey and coconut oil. It comes together in minutes and the taste is out of this world delicious! Plus, it’s homemade with simple ingredients. Can’t beat that.
Not only is granola a perfect little snack, my favorite way is over natural yogurt and a handful of fruit, but it also makes a delightful gift for the holidays.
Granola is very easy to make. After making granola on and off for the last few years and tweaking it a little each time, this recipe is now my new favorite. My favorite thing about it is the finely ground almonds that coat each little oat. I also like to leave some almonds chopped up more coarsely for extra crunch.
The wet ingredients are what make the granola so sticky, crunchy, and cluster-filled. A little honey to sweeten, some melted coconut oil for richness and crunch, and vanilla and almond extracts for flavour.
- 1 cup whole almonds, divided
- 3 cups Gluten free oats
- ½ tsp salt
- ⅓ cup soft brown sugar (Optional)
- ⅓ cup honey
- 3 tbsp coconut oil
- ¼ tsp vanilla extract
- ¼ tsp almond extract
- Preheat oven to 350F/180C/Gas 4.
- In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
- Pour the oats, salt, and brown sugar into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla and almond extract.
- Pour the honey mixture over the oats, and stir so that they are evenly coated.
- Pour the oat mixture evenly onto a parchment lined baking sheet.
- Bake for 5 minutes, and then stir and spread back to an even layer. Return to the oven for 5 more minutes, or until golden brown around the edges.
- Pour the granola onto a piece of wax paper to cool. Spread it out into a thin layer - about ½ inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
