Description
Esta Granola com Coco Sem Glúten é crocante, naturalmente adoçada, e feita com ingredientes simples como aveia sem glúten, coco ralado seco e castanhas. Perfeita para café da manhã, lanche ou sobremesa, é segura para celíacos e veganos (com xarope de bordo). O coco dá uma doçura única e a textura fica sequinha e cheia de crocância. Uma receita fácil, barata e cheia de amor.
Ingredients
2 cups gluten-free rolled oats
1 cup unsweetened shredded coconut
1/2 cup chopped Brazil nuts
3 tablespoons coconut oil
2 tablespoons honey or maple syrup (for vegan)
1 teaspoon vanilla extract
1 pinch sea salt
Instructions
- Preheat oven to 160°C. Line a baking sheet with parchment paper
- In a large bowl, mix gluten-free oats, shredded coconut, and chopped Brazil nuts. Set aside
- In a small saucepan, melt coconut oil. Add honey (or maple syrup) and vanilla. Stir well
- Pour the liquid mixture over the dry ingredients. Mix with a spatula until everything is evenly moist
- Spread the mixture on the baking sheet. Do not press; keep it loose
- Bake for 15 minutes. Gently stir. Bake for another 10 minutes, watching to avoid burning
- Remove from oven. Let cool completely. Granola becomes crunchier after cooling
- Store in an airtight container
Notes
Use certified gluten-free oats to keep the recipe gluten-free.
For a vegan version, replace honey with maple syrup or agave.
Do not overmix while baking; it breaks the clusters.
Let cool completely before storing to maintain crunchiness.
Use dried coconut, not fresh, for the ideal texture.
A pinch of salt enhances the sweetness.
Store in a sealed jar in a cool, dry place for up to 3 weeks.
To restore crunchiness, reheat in oven at 150°C for 5 minutes. Do not use microwave.
Add dark chocolate chips after baking and cooling for a chocolate version.
Variations: substitute Brazil nuts with almonds or walnuts; add sunflower seeds or chia seeds; add raisins after baking.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American