I am not sure if this granola should be labeled as a snack, breakfast item, or dessert, because I find every opportunity to eat it. This granola is by far one of my favorite foods to eat. It is a perfect mix of sweet, chocolatey, nutty, and crunchy, and the dried pomegranate seeds add a nice tang of flavor. I often make up to three batches a week because my family and I eat it so fast. This granola recipe is not only gluten-free and incredibly simple to make, but is also absolutely mouthwatering! It is delicious on its own or is a great topping for smoothies, ice cream, cereal, and much more.

INGREDIENTS (Yields roughly 3 cups)

• 2 1/2 Cups gluten-free rolled oats
• 1 Cup desiccated coconut or unsweetened coconut shreds
• 2 Tablespoons coconut or brown sugar
• 1 1/4 Cup roughly chopped raw nuts*
• 1/4 Cup  pepitas (pumpkin seeds)
• A pinch of salt
• 1/4 Cup coconut oil
• 1/4 Cup smooth, unsweetened almond butter
• 1/3 Cup maple syrup
• 1/3 Cup dairy-free chocolate chips
• 1/3 Cup dried pomegranate seeds

*I usually use a mix of almonds, walnuts, and pecans.

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Mix the rolled oats, coconut, sugar, salt, pepitas, and nuts together in a large bowl.
3. In a separate bowl, mix the coconut oil, almond butter, and maple syrup until well combined, and then pour over the dry ingredients.
4. Once the contents are thoroughly mixed together, spread the rolled oat mixture evenly onto a large baking sheet (making sure not to crowd the granola).
5. Bake the granola for about 30 minutes, or until the entire mixture has reached a golden-brown color. Mix the oats around every 10 minutes or so to ensure even cooking.
6. Once the granola reaches the golden color, remove from the oven and allow to cool completely.
7. When the granola has completely cooled, add in the dairy-free mini chocolate chips and the dried pomegranate seeds.
8. Serve immediately, or keep in an air-tight container for up to two weeks.