Gluten-Free Coco-Nola (Granola)

3 cups old-fashioned oats

1 cup almonds, chopped

½ cup raw sunflower seeds

½ cup coconut flakes

¼ cup brown rice flour

¼ cup coconut flour (such as Bob s Red Mill®)

¼ cup unsweetened cocoa powder

½ teaspoon sea salt

½ teaspoon ground cardamom

1 ½ teaspoons ground cinnamon

¾ cup almond milk

½ cup brown rice syrup

¼ cup blackstrap molasses

¼ cup coconut oil, melted

1 tablespoon Madagascar vanilla extract

Preheat oven to 250 degrees F (120 degrees C).

Place oats, almonds, sunflower seeds, coconut flakes, cocoa powder, salt, cardamom, and cinnamon in a large bowl. Mix until thoroughly combined.

Combine almond milk, brown rice syrup, molasses, coconut oil, and vanilla extract in a large measuring cup. Stir into the oats mixture with a large spoon until evenly coated. Spread onto 2 large baking sheets.

Bake on the middle rack of the preheated oven, stirring every 30 minutes, until dry and crunchy, about 2 hours. Turn off heat; leave granola in the oven until cool enough to handle, 25 to 30 minutes.