Easy No-Stir Granola
Bake this no-stir whole-grain granola overnight and wake up to the wonderful aroma of hearty, ready-to-eat breakfast cereal. No stirring needed.
Servings: 32
Calories: 212kcal
Ingredients
- 12 cups gluten-free rolled oats
- 1½ cups unsweetened shredded coconut
- 1 cup whole-grain flour gluten-free such as teff or sorghum
- 1½ cups water
- 1 cup organic granulated sugar or coconut sugar
- ½ cup olive oil
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Instructions
- Heat oven to 200°F. Stir oats, coconut, and flour together in a large bowl.
- Process water, sugar, oil, vanilla, and salt in a blender until well mixed. Pour over oat mixture and mix well.
- Transfer to two large rimmed baking sheets and spread out evenly.
- Bake overnight, about 8 hours, until dry and golden brown. Transfer to airtight containers. Makes about 16 cups.
Notes
Variations:
- Maple Granola: Add 1 tablespoon natural maple flavoring.
- Granola with Nuts and Seeds: Stir in 1½ cups of any combination of chopped nuts, such as almonds, pecans, or walnuts, and seeds such as pumpkin or sunflower.
- Granola with Fruit: After baking, stir in 1½ to 2 cups dried fruit, such as dried cranberries, blueberries, raisins, or chopped apricots.
- Granola with Chickpea Flour: Substitute ½ cup chickpea flour for ½ cup flour.
- To Bake Faster: Bake at 300°F. for 2 hours, stirring every 15 minutes, until dry and lightly browned.
Nutrition
Serving: 0.5cup | Calories: 212kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Sodium: 77mg | Potassium: 147mg | Fiber: 4g | Sugar: 7g | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg