Adventures in Gluten-Free Baking-Granola

Yes, I baked something yesterday. Why was I baking on the hottest day of the summer so far?

I had a craving for cold cereal. Something crunchy and deliciously cold and simple.

I would have made a grocery store run, but it was just too hot to go anywhere...plus, I had all the ingredients for granola, even the chunky, toasted coconut flakes. Granola is simple enough: just dump everything into a big bowl, give it a few good stirs, and pour it onto a baking sheet, and wait about forty minutes.

So I cranked up the oven to 300 degrees, essentially blasting more heat into my already 99 degree south-facing kitchen. Thankfully, I was baking ONE batch of granola and not countless batches of cookies or muffins.

It was worth it.

I satisfied my craving for cold cereal.

My professional baking friend, Isa, posted this recipe for coconut granola. I adapted it just a bit to fit what I had in my pantry.

Coconut Oil Granola
adapted from Cook This Now

4 cups old-fashioned rolled oats( I used Bob's Red Mill Gluten- free oats)
1 1/2 cups raw almonds, coarsely chopped
1/2 cup pure maple syrup
1/2 cup virgin coconut oil, melted
1/3 cup packed light brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups large flake coconut chips
3/4 cup dried cranberries 

Preheat the oven to 300° F.
In a large bowl, combine the oats, almonds, maple syrup, coconut oil, brown sugar, salt, and cinnamon. Spread the mixture on a rimmed baking sheet in an even layer and bake until golden all over, about 45 minutes, stirring every 10 minutes. Stir in the coconut chips and dried cranberries.

Let cool completely before storing in an airtight container.