I must admit, I’ve had a bit of an obsession lately with granola. If you’ve already seen my Nut-free Granola base and Coco-Loco Granola recipes, you might note that the base is very similar, just some variations spices and amounts of ingredients. Sans the cocoa, I’ve pretty much fine-tuned my base with this latest recipe. Here it is with some mix-ins I think you’ll enjoy!:
Nut-free Granola Base
- 2 cups oats
- 2.5 TBS melted coconut oil
- 2 TBS coconut sugar
- 3 TBS coconut flakes
- 1/2 tsp of star anise
- 1/2 tsp cinnamon
- 1/4 tsp vanilla
- 2 Tablespoons of prune puree (or applesauce)
- pinch of sea salt
- 1/4 cup of toasted unsweetened coconut flakes
- 2 Tbsp of dried cranberries
- 2 Tbsp of chopped toasted pecans
Mix together coconut oil, coconut sugar, prune puree (or applesauce), and spices. In a separate bowl place 2 cups of oats. Thoroughly mix wet and dry ingredients until oats well coated. Note: I like to refrigerate to get in some clump for some yummi-licious texture appeal.
Bake at 375 degrees for 10 minutes. Don’t overcook. Turn off the oven. Toss with a spatula. The residual heat will toast the underside and make it crisp. Remove when lightly toasted brown and let cool.
Note: Adding a Tablespoon of soaked flax seeds (wait until it forms a gel) will help bind the granola so it forms crunchy clumps of granola-liciousness.
Nutritional Info. (per 1/8 of recipe):