Best Gluten-free Happy Granola

Granola with Dried Cranberries and Toasted Coconut

3 cups gluten-free oats

2 tsp cinnamon

1/2 tsp ginger

1/4 tsp kosher salt

1/2 cup coconut

1/2 cup olive oil

1/4 cup honey

1/4 cup maple syrup

1/4 cup toasted pecan pieces (optional)

1/4 cup toasted coconut pieces (optional)

1/4 cup dried unsweetened cranberries

Combine first five ingredients. Whisk together maple syrup, honey and olive oil and add to dry mixture. Spread on parchment lined baking pan. Cook at 250 degrees for 35-45 minutes, adding dried cranberries, toasted coconut pieces and pecans for last 5 minutes of cooking time. Longer baking time yields crunchier granola.

Allow granola to cool completely and store in sealed container for 3-5 days or freeze extra.

Serve with Kite Hill Plain Unsweetened Almond Milk Yogurt and fresh lemon zest.

I typically link to ingredients so you can buy them easily but for this gluten-free granola recipe, I recommend you get the gluten-free oats, coconut, dried cranberries (the orange flavored ones are divine in this recipe), toasted coconut and pecan pieces at Trader Joe’s.

Credit to Rachel Sanders at BuzzFeed with How To Make The Best Granola Ever recipe! Thank you for sharing this with our family 5 years ago. It’s become a favorite of ours. This version has been adapted to be dairy-free, gluten-free, soy-free and corn-free.