Description
Crunchy and sweet gluten-free granola with a hint of vanilla and peanut butter that is chock full of tropical dried fruit.
Ingredients
- FOR THE DRY INGREDIENTS:
- 7-½ cups Rolled Oats (I Used Trader Joe’s Gluten Free Rolled Oats) Or Old Fashion Oatmeal
- ½ cups Shredded Coconut
- 1 Tablespoon Chia Seeds
- 1 teaspoon Ground Flax Seed
- ½ cups Slivered Almonds
- 1 Tablespoon Ground Cinnamon
- FOR THE WET INGREDIENTS:
- 4 Tablespoons Brown Rice Syrup
- 1 Tablespoon Agave Nectar Or Maple Syrup
- 1 Tablespoon Coconut Oil
- 2 Tablespoons Apple Sauce, Unsweetened
- 3 Tablespoons Peanut Butter
- ¼ cups Brown Sugar
- FOR THE ADD-INS:
- ¼ cups Dried Coconut (thick Cut)
- ½ cups Tropical Dried Fruits (mix Papaya, Mango, Pineapple)
- ½ cups Dried Pineappe
Preparation
Preheat oven to 300 F. Line a large rimmed baking sheet with parchment paper; set aside.
In a very large mixing bowl, Mix together the dry ingredients, set aside..
In a medium size saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
Add the wet mixture (while still warm!) over the top of the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread granola onto prepared baking sheet and bake in the oven for 30-37 minutes, until lightly golden. Turn the oven off and open the door to the oven. Let the granola cool in the oven for about 30 minutes or longer. (I ran errands and just left it in the oven for a few hours.)
When granola is done cooling, break it into chunks and add the dried coconut, dried tropical fruit and dried pineapple. Store in an airtight container. I used Tupperware.
