Gluten-Free Nut-Free Chunky Granola
An irresistibly crispy, crunchy, CHUNKY granola recipe without nuts—made with rolled oats, puffed brown rice, coconut chips, sunflower seeds, & coconut oil. It's gluten-free, vegan, low-sugar, and easy enough to make in under an hour!
Equipment
Ingredients
- 4 cups rolled oats
- 1 cup brown rice crisps or puffed brown rice
- ½ cup coconut flakes
- ½ cup shelled sunflower seeds
- ⅔ cup oat flour
- ½ tsp cinnamon
- ⅓ cup maple syrup
- ⅓ cup applesauce
- ¼ cup coconut oil melted
- ¼ cup water
Instructions
- Preheat oven to 300°F (150°C).
- Line 2 large baking sheets with parchment paper.
- In a bowl, mix together oats, brown rice crisps, coconut flakes, sunflower seeds, and oat flour.
- In a separate large bowl, whisk together maple syrup, applesauce, coconut oil, and water.
- Add the dry into the wet mixture and stir, until the dry ingredients are fully coated and moistened.
- Spread granola mixture onto lined baking sheets, pressing it into an even, compact layer on each pan.
- Bake 40 minutes. Halfway through, flip the granola and rotate the baking sheets in the oven. (Flip the granola in large sections for larger chunks, without breaking it up too much. For smaller chunks, you can break up the mixture more.)
- Remove granola from oven and don’t stir again until it cools completely (about 1 hour). Then break into desired chunks.
- Store in an airtight container at room temperature for 2-3 weeks, or keep in the fridge for longer storage. You can also freeze for 3-4 months.
- Yields ~6 cups chunky granola.
Video
Nutrition
Serving: 0.33cup | Calories: 178kcal | Carbohydrates: 22.5g | Protein: 3.8g | Fat: 8.6g | Sodium: 7mg | Fiber: 3.2g | Sugar: 5g