Cherry, Coconut and Chocolate Granola
Servings: 6 cups
Ingredients
- 4 cups gluten-free rolled oats
- 1 cup coconut flakes
- ½ cup chopped pecans see note for nut-free
- 1 teaspoon salt
- ⅓ cup olive oil
- ½ cup maple syrup
- ½ cup dried cherries
- ½ cup chocolate chunks
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a bowl, combine all of the ingredients except the cherries and chocolate chips and stir to combine.
- Pour on prepared baking sheet and shake until it is in one even layer.
- Bake at 350 for 22 minutes, turning the mixture halfway through so it bakes evenly.
- Let cool and toss with cherries and chocolate chunks. Store in an airtight container at room temperature for up to one month.
Notes
You can substitute pumpkin seeds or sunflower seeds for the pecans if you'd like to make a nut free version.
Nutrition
Serving: 18g | Calories: 193kcal | Carbohydrates: 22.1g | Protein: 2.5g | Fat: 11.6g | Saturated Fat: 2.8g | Sodium: 130mg | Fiber: 2.3g | Sugar: 11.8g