Gluten Free Chia Plus Coconut Granola Cereal Recipe, sugar free

I have to tell you a story. I think you'll relate. I bought a box of Nature's Path Chia Plus Coconut Granola. It was a great price at Aldi and cheaper than I could make it myself...
No, it didn't say gluten free but it looked so good and it was organic. I munched some when I got home (it was so good!) and I had a mild gluten reaction the next day, so I put the box away. I know that was silly, but I'm not perfect!

Not long after that, my sister mentioned how much she loved this cereal and I gave her my box. Then it disappeared from Aldi and she couldn't find it anywhere for a good price! 

So, I made up a recipe for her and now we both get to enjoy it! Of course, it's not exactly the same as the original, but it's pretty darn close.

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Ingredients:

• 3 cups gluten free Bob's Red Mill Oats
• 1/4 cup gluten free Millet flour or Sorghum flour
• 3/4 cup Bob's Red Mill Pancake flour 
• 1 1/2 cups organic shredded coconut
• 1/3 cup organic Chia Seeds
• 1/8 teaspoon NuNaturals Stevia pure white powder  See chart for comparisons
• 1/3 cup Stevia Baking Blend or local honey or organic cane sugar
• dash salt
• 2/3 cup coconut oil
• 1/2 cup milk of choice or yogurt whey
• 1 teaspoon pure vanilla extract

Instructions:

1. Combine all of the dry ingredients, breaking up any lumps. Drizzle the oil while stirring with a fork until fully incorporated.
2. Keep mixing and tossing as you drizzle in the milk or whey and vanilla. Note: I mix for a apx 5 minutes until all the liquids are very well dispersed evenly.
3. Pour onto a parchment lined sheet pan. Pat out evely. My pan is 
4. Bake at 325 degrees F for apx 20 min or until lightly brown around the edges. 
5. Let cool, break up and store in a large covered container on the counter or in the fridge.