Gluten Free Coconut Cashew Granola

My granola making obsession continues with Gluten Free Coconut Cashew Granola…gluten free oats, cashews, toasted coconut…yum!!

Start by measuring out oats, coconut, and cashews into a mixing bowl.

In a small saucepan, heat coconut oil, honey, brown sugar, and a pinch of sea salt until it is combined.

Pour the mixture over the oats. Work quickly. This is a very sticky sauce and it takes quite a bit of stirring to coat all of the dry ingredients.

Spread the mixture on a parchment lined baking sheet. This will bake for about 25-30 minutes. I would recommend stirring this granola every 10 minutes, because the coconut flakes burn easily.

Let cool and enjoy!

Recipe

Gluten Free Coconut Cashew Granola

Ingredients

• 2 1/2 cups gluten free old fashioned rolled oats
• 1 cup shredded coconut (use an unsweetened variety)
• 2 tbsp coconut oil
• 3 tbsp honey
• 1/4 cup brown sugar
• 1/2 cup cashews, chopped
• pinch of sea salt

Directions

• Heat the oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, combine oats, coconut, and cashews.
• In a small saucepan, combine coconut oil, honey, sugar, and sea salt. Heat until it is fully combined and the sugar is dissolved.
• Pour the liquid into the oat mixture. Mix quickly. It will seem dry and that there is not enough liquid. Keep mixing…it will work!
• Spread the mixture into an even layer on the lined baking sheet.
• Bake for 25-30 minutes.
• Stir at the 10 and 20 minute mark. At the 25 minute mark, stir and check. It may be done. If not, place back into the oven for a few more minutes.
• Let cool and harden completely.
• Store in an airtight container.