Crunchy Coconut Granola Clusters
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
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This easy granola is inspired by a grain-free granola from Costco that I love. The ingredient list is short so I figured that I could make it at home quite easily. My version swaps cane sugar out for pure maple syrup and brown rice syrup, and the end result is very similar to my favourite store-bought brand, but I think even tastier! Be sure to use large-flake dried coconut and not shredded coconut in this recipe, as the large-flake coconut is, in part, what makes it cluster-like.
Yield
2 1/2 cups
Prep Time
10 Minutes
Cook time
15 Minutes
Total Time
25 Minutes
Ingredients:
- 2 tablespoons (30 mL) pure maple syrup
- 1 tablespoon (15 mL) brown rice syrup
- 1 teaspoon (5 mL) pure vanilla extract
- 1 cup (40 g) large-flake dried coconut
- 1/4 cup (40 g) pepita seeds
- 1/4 cup (38 g) sunflower seeds
- 1 tablespoon (10 g) chia seeds
- Pinch of fine sea salt, to taste
Directions:
- Preheat the oven to 300°F (150°C) and line a large baking sheet with parchment paper.
- In a medium pot, stir together the maple and brown rice syrup over medium heat. Just before the mixture begins to simmer, remove it from the heat. Stir in the vanilla.
- To the pot, add the coconut, pepita, sunflower, and chia seeds, and salt. Stir well to combine. Keep stirring until the coconut is thoroughly coated in the syrup mixture.
- Spoon the granola mixture onto the baking sheet and spread it out into a thin layer.
- Bake the granola for 15 to 20 minutes, until lightly golden. Watch closely during the last 10 minutes of baking to avoid burning it.
- Place the baking sheet onto a cooling rack and cool for 30 to 60 minutes before breaking the granola apart into clusters.
- Once completely cool, store in an airtight container in the fridge for 1 to 2 weeks, or in the freezer for up to 1 month.