First things first, I’d like to consider myself an avid contributor to the gluten-free granola world. I know what you may be thinking, “Ohhh no not another one of those gluten free people.” But for real, eating gluten free isn’t an option for me. I was diagnosed with celiac disease about 3 years ago. That means no gluten whatsoever or you’re doomed to bed with a cramped tummy for the next 5 days. Take it from me, NOT fun.
Having to pay big bucks for store-bought granola that didn’t put me through hell made me realize that it seriously could be so easy to make from home. All you need is gluten free oats! It’s as simple as that. Making granola from scratch also eliminates so much excess sugar and mystery ingredients that love to hide in almost all store-bought granola.
With so many different flavor options that granola offers, it was tricky to pick a winner. This cocoa and cinnamon granola is both sweet without causing toothaches, but also juuuust sweet enough that it could be snacked on after dinner for a chocolatey-sweet pick me up. I like to think of granola as a blank canvas with a world of possibilities. Use the basis of this recipe and feel free to add/subtract whatever your little heart desires. Peanut butter granola with chocolate chips, or vanilla oats with dried blueberries? Hmm…we may be on to something. But for now, chocolate and cinnamon will do! Enjoy!
Gluten Free Cocoa & Cinnamon Granola
4 cups gluten free oats
1 teaspoon cinnamon
2 Tablespoons cocoa powder
1/4 teaspoon salt
1 1/2 teaspoons instant espresso
1/4 cup sugar
1/4 cup honey
2 Tablespoons butter
1/4 cup melted coconut oil
2 Tablespoons agave nectar
1 1/2 teaspoons vanilla extract
3/4 cup mini chocolate chips (optional)
Preheat oven to 350. In a large bowl, combine oats, cinnamon, cocoa powder, salt, and espresso powder. Using a fork, toss to combine. While espresso powder may seem like a strange ingredient, it helps to bring out the depths of the chocolate and is a match made in heaven.
Next, in a small saucepan, combine sugar, honey, butter, coconut oil, and agave. While whisking, bring to a slight bubble and immediately remove from heat. Stir in vanilla.
Pour mixture over the oats and mix until all the oats are coated. Divide evenly between 2 baking sheets covered with parchment paper. We’re going to bake these for 30 minutes, flipping over every 10 minutes or so. When done, let cool on baking sheet. This will allow the granola to harden into the crunchy bites we know so well. When cool, break up the large pieces and toss with chocolate chips, if using. Make sure to store in an airtight container. Happy breakfast!..or dessert…or snacking..you get the picture.