The Perfect Granola
Prep time
Cook time
Total time
Crunchy, sweet gluten free granola with a hint of vanilla and peanut butter that is chock full of tropical dried fruit.
Serves: 20½ cup servings
  • Dry Ingredients:
  • 7½ cups rolled oats (I used Trader Joe’s Gluten Free Rolled Oats) or old fashion oatmeal
  • ½ cup shredded coconut
  • 1 tbsp. chia seeds
  • 1 tbsp. ground flax
  • ½ cup slivered almonds
  • 1 Tbsp. ground cinnamon
  • Wet Ingredients:
  • 4 tbsp brown rice syrup
  • 1 tbsp agave nectar or Maple Syrup
  • 1 tbsp coconut oil
  • 2 tbsp applesauce, unsweetened
  • 3 tbsp peanut butter
  • ¼ cup un-packed brown sugar
  • Add Ins:
  • ¼ cup dried coconut (thick cut)
  • ½ cup tropical dried fruits (mix papaya, mango, pineapple)
  • ½ cup dried pineapple (diced up)
  1. Preheat oven to 300F
  2. Line a baking sheet with parchment paper; set a side.
  3. In a very large mixing bowl, Mix together the dry ingredients, set a side.
  4. In a medium size saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
  5. Add the wet mixture (while still warm!) over the top of the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
  6. Spread granola onto prepared baking sheet and bake in the oven for 30-37 minutes, until lightly golden. Turn the oven off and ope the door to the oven. Let the granola cool in the oven for about 30 minutes. (I ran errands and just left it in the oven for a few hours.)
  7. When granola is done cooling, break it into chunks and add the dried coconut, dried tropical fruit and dried pineapple.
  8. Store in an airtight container. I used Tupperware.
Calories per ½ cup: 165, Fat: 4.3, Sodium: 16.9, Potassium: 52, Carbs: 28, Fiber: 4, Sugar: 9, Protein: 4.6
Nutrition Information
Serving size: ½ cup
Recipe by PB + P Design at