Unff granola. My addiction to the stuff is oh so real. I shared my favorite granola recipe last year, but my mom and I (both granola lovers) started branching out since then. I have a bomb gingerbread granola recipe to share with y’all when the holidays get closer (put that on ice cream with caramel sauce…perfection!), and I’m hoping to try a tropical version with some dried pineapple and apricots soon. But for today, we’re eating mocha granola.
This recipe isn’t too sweet, and I prefer it as a snack rather than in milk just because of that. And, as usual, the recipe is not only nut free, but also gluten free. Double win! I am no genius, though. I was inspired by Amy’s Healthy Baking on this one, though I switched it up to fit my family’s allergies.
Let’s get baking!
Peanut, tree nut, egg, milk, soy, sesame and gluten free
1 1/2 cup gluten free oats
1 1/2 cup corn Chex cereal
6 tbsp. strong coffee (made from 1 1/2 tsp. instant coffee disolved in 6 tbsp water)
2 tbsp. cocoa powder
1/2 tbsp. canola oil
2 tbsp. maple syrup (add extra if need more sweetness)
1. Preheat the oven to 350 degrees. Grease a 9×13 inch pan.
2. In a large bowl stir together the oats and Chex. In a separate bowl stir together coffee, cocoa powder, canola oil and maple syrup. Pour over the dry mixture.
3. Spread on a pan and cook for 40-45 minutes, stirring every ten minutes. Enjoy!