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Granola is usually considered to be a useful porridge, usually eaten for Breakfast, but it is often a lot of sugar and not much protein. The proposed recipe allows you to change it, and yet it has no gluten.


  • 2/3 Cup (150 ml) raw coconut
  • 6 tablespoons sesame seeds or flax
  • 4 cups (900 ml) peeled raw nuts
  • 1/2 Cup (112.5 ml) of sunflower seeds
  • 4 tablespoons melted coconut oil
  • 4 tablespoons maple syrup
  • 1.5 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 2/3 Cup (150 ml) dried cranberries or raisins


  • Cover the baking pan measuring 9 by 13-inch (22.9 by 33 cm) with parchment paper and preheat oven to 300 degrees Fahrenheit (149 degrees Celsius).
  • Set aside the dried cranberries and all other ingredients place in a large bowl. Stir well to cinnamon, butter, syrup and vanilla extract evenly coated.
  • Spread the mixture evenly over the baking sheet and place in oven.
  • Bake for 20-25 minutes, stirring occasionally, until the walnuts become crispy and the coconut is Golden.
  • Let cool and then add the cranberries or raisins and mix again.
  • Store in the refrigerator in a glass jar. The mixture will not go bad for a week.
  • This recipe makes approximately 12 servings at half a Cup. You can eat as cereal with your favorite milk or just as a snack.

    Don’t forget to visit iHerb — is there any gluten-free products that you might need!

    This article was written by staff writer iHerb.


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