Come on into my kitchen as I walk you through the much worth it steps to making gluten free granola! If you’re looking for the perfect addition to your next Sunday brunch, of even just a new breakfast option for your every morning, give this recipe a try.

Here is what you will need:

4 tablespoons coconut oil

1 tablespoon ground cinnamon

1 tablespoon nutmeg

1/2 teaspoons ground cloves

1/2 cup honey

1/8 cup brown sugar

2 cups gluten free oats

1 cup shredded coconut

1 cup sunflower seeds

1 cup almonds

1/2 cup dried cranberries

1/2 cup dried raisins

Preheat over to 325F.

1. In a saucepan, heat the coconut oil over medium heat. Add the cinnamon, nutmeg, and cloves. Stir until the oil has melted. Add the honey and brown sugar and stir until the sugar dissolves and mixture comes to a simmer. Set aside.

2. Put the oats, coconut, sunflower seeds and almonds in a large bowl (note – you can use any nuts/seeds you want so if you don’t like these, add whatever you do like). Toss it all together. Drizzle the sugar mixture over top and toss so that all is coated.

3. Place the mixture onto a greased baking sheet in an even, single layer. Bake for 30 minutes, stirring every 10 minutes until the mixture is browned.

4. Add the cranberries and raisins (again – if you don’t like these, add any dried fruit that you do like – dried apricots, dates, etc.) and toss. Bake for another 5 minutes.

5. Let the granola cool in the pan and then transfer it to a plastic container. You can store it in an airtight container for at least a week.

Makes 6 cups