My wonderful sister gave this recipe to me, and not only is it healthy and delicious, but we don’t have to compromise taste or texture even though it’s gluten-free. Mmm… *beam* I love to eat this with my Cold Breakfast Oatmeal!

In a large bowl combine:

  • 5 c. Rolled oats
  • 2 c. Coconut flakes, unsweetened
  • 2 1/2 c. Mixed nuts, chopped
  • 2 tsp. Ground cinnamon
  • 1/2 tsp. Salt

(Add after cooled:)

  • 1 c. Mixed nuts, coarsely chopped
  • 1 1/2 c. Dried fruit, I use chopped dates and raisins combined. May also use golden raisins, dried cherries, craisins, currants, bananas, apricots, etc.

In a 2 c. measuring glass combine:

  • 1 c. Honey
  • 1/2 c. Very hot water
  • 1/2 c. Coconut oil, melted to liquid
  • 4 tsp. Imitation vanilla extract (or 2 tsp. pure)


  • Preheat oven to 300 degrees.
  • Pour liquid mixture over mixed, dry ingredients and stir to coat.
  • Spread granola onto a large baking sheet lined with parchment paper or lightly coated with coconut oil.
  • Bake 15 minutes and stir; repeat 2 times.
  • Bake 10 minutes and stir.
  • Bake 5 minutes and stir; repeat 4 times (or to desired brownness)
  • Cool on pan at least 20 minutes before adding in the nuts and dried fruit.
  • Store some in the refrigerator for regular use, and the rest in a gallon-size Ziplock bag in the freezer, since there are not preservatives to keep it nice for weeks at room temperature.


Blessings on your breakfasts,

Erika Shupe