Homemade Granola Clusters {Gluten Free}
Gluten-free homemade granola clusters
Ingredients
- Wet:
- 1 ripe banana chopped
- 1/3 cup virgin coconut oil at room temperature
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- Dry:
- 3 cups old-fashioned thick-cut oats
- 1/4 cup coconut flakes
- 1/4 cup slivered almonds
- 1/4 cup golden flax seeds grind them in a coffee grinder right before use
- 1/2 teaspoon salt
- 1/4 cup oat flour you can grind oat in a coffee grinder if you don't have flour handy
Instructions
- Pre-heat oven to 250ºF (120ºC).
- Combine the wet ingredients in a bowl of a stand mixer with a paddle attachment. Beat on medium high for about 5 minutes.
- Add the dry ingredients, mix on low for 5 minutes. The mixture will resemble sticky cookie dough.
- Place the bowl into a freezer for 15-20 minutes.
- Scrape the batter onto a baking sheet. You will have large clumpy chunks. Separate them into smaller pieces with a fork or your hand.
- Bake for about 1 hour - 1 hour 15 minutes; or until it reaches the crunch you like. I recommend to taste it a couple of times towards the end since all ovens perform differently.
- Cool and enjoy!
Notes
If you want to skip maple syrup all together, you can add another banana or two instead. It works just as well, but tastes a little too 'bananny' for my taste.
I keep granola in an air tight jar for about two weeks. It's probably okay to keep longer but I haven't tried it.
I made a double batch at a time, and that amount fits well into a bowl of my KitchenAid mixer.
I keep granola in an air tight jar for about two weeks. It's probably okay to keep longer but I haven't tried it.
I made a double batch at a time, and that amount fits well into a bowl of my KitchenAid mixer.