Well, all of those recipes contain nuts, so this weekend I was on mission to make a delicious nut-free granola. I just went with a simple coconut granola – with vegan buttery spread rather than oil for a richer flavor. You could definitely use coconut oil if you wanted to amp up the coconut flavor.
Since we are rapidly approaching the holidays, now is a good time to talk about food gifts! I love to make food to give as gifts. Some of my favorites are cookies, jarred gifts, and these sweet and spicy almonds. Granola is also a good gift option. You can put it in a quart size mason jar and tie it with baker’s twine or ribbon, and it will stay fresh for about a week. Food gifts are always appreciated, especially at such a busy time of year. I know I’m always happy to be the recipient of something homemade and delicious. :)
Buttery Coconut Granola.
- 3 cups gluten free whole oats
- 3/4 cup unsweetened coconut flakes
- 1/2 teaspoon sea salt
- 1/3 cup vegan buttery spread
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 250 degrees. Line a rimmed cookie sheet with parchment paper.
Place the vegan buttery spread in a large bowl and microwave for 35 seconds or until melted. Add the honey or maple syrup and the vanilla extract.
Stir in the oats, coconut flakes, and sea salt. Mix well until fully coated.
Spread the granola on the cookie sheet and bake at 250 degrees for 50 minutes. Stir every 15 minutes.
After 50 minutes, if it is not golden brown, raise the heat to 275 degrees and bake for an additional 5-7 minutes. Keep an eye on it so it doesn't burn.
Let cool completely and then store in an airtight container.
What delicious things did you cook up this weekend?