This homemade granola is leaps and bounds more tasty than any store-bought granola I’ve ever tried. It is also a far more healthy granola option, since it’s made with whole grains, lots of protein, and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients. By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just pull it out and pour.
This recipe is very versatile too and although there are a lot of ingredients in this recipe, you can choose to omit or add your own mix to the granola concoction. For instance if you don’t have sunflower seeds, you can add more of one of the other ingredient like the almonds or sunflower seeds.
I suggest adding fresh fruit to your bowl before you eat it, instead of adding dried fruit which contain more sugar.
HOMEMADE GRANOLA RECIPE
7 cups gluten free (regular if you prefer) old-fashioned rolled oats, (extra thick is what I use)
1 cup almonds (you can buy the pre-sliced ones or just buy the whole ones and chop)
1 cup of pecans or walnuts chopped or broke up
1 cup sunflower seeds raw or toasted
1 cup pumpkin seeds
½ cup chia seeds, optional
½ cup flax seeds, optional
1 cup flaked coconut, unsweetened, optional
½ tsp salt
3/4 cup canola oil, you can use coconut oil
1/2 cup maple syrup
1 tablespoon vanilla extract
½ teaspoon almond extract
1 tsp cinnamon, apple pie or pumpkin pie spice work well too
A word about Gluten Free Oats – Technically non-contaminated, pure oats are gluten-free. They are safe for most people with gluten-intolerance. The main problem with oats in gluten-free eating is contamination. Most commercial oats are processed in facilities that also process wheat, barley, and rye.
Preheat oven to 325
Line 2 large baking pans with rims (I use 17” x 12” pans) with parchment paper or non-stick foil – your cleanup will be much easier.
In a very large bowl, combine all of the base ingredients and mix well. In a separate bowl, whisk together the all of the liquid ingredients and cinnamon. Pour this mixture over the base ingredients stirring and tossing until everything is “very” well combined, you’ll need a good strong spoon or use your hands – great exercise for your arms.
Divide the grains between the two baking pans and spread evenly. Bake for 40 minutes, stirring the mixture half way through the baking time. Do not let it burn; the mixture should feel dry. Remove the pans from the oven and let cool completely. Transfer the granola to a large bowl, and mix in the dried fruit if you are using. Store in a sealed container at room temperature.
Posted on Tue, June 6, 2017
by Mary Wank filed under