This homemade coconut almond granola is extra crunchy and clumps up perfectly! And it’s naturally sweetened with maple syrup and coconut sugar. Vegan & gluten-free.
Oh granola!! It has the perfect amount of crunch, as well as, a sugar, fat, salt ratio that makes it 100% delicious and addictive as all get out.
Baked & Wired sells granola called Hippie Crack and I honestly think that’s the perfect way to describe all granola. At least for me because I literally have zero portion control when it comes to granola.
Anyhow, because of my deep granola love I decided that this year I wanted to make an EBF house granola. A simple base recipe that I adored. One that I’d be happy to make and eat on the regular, but also one that could easily be adapted.
I had some ambitious goals. I wanted the granola to be gluten-free, vegan, naturally sweetened, low in sugar AND super chunky with large clumps. As you probably know, this was no small feat considering sugar is one of the things that really binds granola together and makes it clump.
I knew it might take some experimenting, but I was determined to find a granola solution so over the past few months Maria and I have tested about six different recipes.
We experimented with a variety of different natural sweeteners. We tried heating the sugar and coconut oil in saucepan until bubbly so it would be thicker and hold together better. We tried parchment paper vs no parchment, baking stone vs baking sheet, stirring vs no stirring. It was quite a process.
None of the recipes were a complete flop (they all got eaten), but when…