Gluten Free, Vegan Chewy Granola

… Chewy Granola That Can Mimic Crunchy Granola When Needed!

Our Gluten Free, Vegan Chewy Granola recipe is also refined sugar free. I’ve created two versions, one that’s nut free (coconut in the recipe is optional) and high in protein. It can also be made crunchy style. Easily adapted for added protein with nut butter, peanuts, or sunflower butter. A perfect school snack, as a topping to dairy-free yogurt or ice cream, or sprinkled atop celery sticks filled with nut butter or non-dairy cream cheese. This heart-healthy granola recipe is easy to prepare, very versatile for anyone’s tastes, and lasts in resealable containers for a couple of weeks … if it stays around that long.

Gluten Free, Vegan Chewy Granola

Prep time: 5 minutes

Baking time: 55-60 minutes

Baking temp: 300ºF

Basic Granola Ingredients:

2 cups gluten-free, old-fashioned, rolled oats

1/4 cup agave nectar

1/2 cup unsweetened (or sweetened) shredded coconut, omit for nut free

6 dates, pitted

2 Tablespoons unsweetened apple juice

1 ripe banana, peeled

1/2 teaspoon vanilla extract, optional

additional add-ins listed below

Directions:

Preheat oven to 300ºF. and line a rimmed baking sheet with parchment paper.

Combine oats and coconut in a bowl.

Blend together agave, dates, apple juice and banana in food processor or blender.

Stir oat/coconut mixture and banana mixture together in a bowl until well combined.

Spread mixture evenly onto prepared baking sheet and separate any clumps.

Bake on center rack of oven at 300ºF for 15 minutes. Stir granola, breaking apart any clumps. Bake an additional 30 minutes.

Remove pan from oven and add in any combination of the following ingredients, up to 1 1/2 cups total: banana chips – raisins – coarsely chopped pecans, cashews, or walnuts – roasted pepitas – dried cherries – dried blueberries – dried, chopped apricots – pistachios, chopped figs.

Stir additional ingredients into the oat mixture.

Bake another 10-15 minutes, or until golden brown.

Remove from oven and allow granola to cool completely. For chewy granola, store in airtight container in fridge for 2 weeks, or at room temp for up to 7 days. For crunchy granola, allow to remain uncovered for a couple of hours, and crumble between fingertips and stirring periodically to help distribute granola and “dry” a bit more. Store as directed above.

For a higher protein version, make granola as stated above, but include 3 Tablespoons nut butter, peanut butter, or sunflower butter to the agave/date mixture when blending. Continue with recipe as written above.

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