So many packaged or bulk granolas have glutenous ingredients, are packed full of nuts (I'm allergic to almost all of them), are waaaay too sweet for my tastes, or have more dried fruit than I like. And thus, I prefer making my own granola. Not only is it cheaper, but I can make it fit my tastes and dietary restrictions perfectly! Here's a recipe I'm making a lot lately. It boasts a variety of seeds (pumpkin, sunflower, sesame, and flax) as well as coconut, honey, spices, vanilla, and raisins. As for the fat, I love using coconut oil in granola; it lends a wonderfully sweet flavor and fragrance. With a splash of coconut milk or a dollop of Greek yogurt, it makes a great energy-packed breakfast or snack.
yield: 7-8 cups
This granola is very lightly sweetened with honey. I love the subtle sweetness in combination with the roasty toasty oats and seeds. If you prefer a sweeter granola, feel free to up the quantity of sweetener to 1/2 or 2/3 cup, to fit your tastes. It will still work a-okay, but based on my experiences, it will need to bake just a little longer due to the extra moisture.
4 cups gluten-free rolled oats
1 cup coconut chips
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/4 cup sesame seeds
1/4 cup ground flax seeds
1 1/4 teaspoon sea salt
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup honey
1/4 cup + 2 tablespoons melted coconut oil
optional: 1 teaspoon gluten-free vanilla extract
1 cup raisins
Pre-heat oven to 325º F and line two large baking sheets with parchment paper.
In a large bowl, mix together oats, coconut chips, seeds, salt, and spices. Set aside.
In a small saucepan on the stovetop, melt together honey and coconut oil over low heat, stirring often, until liquid. Stir in vanilla extract, if using. Pour liquid mixture over dry ingredients and stir until evenly coated.
Divide granola between baking sheets and spread evently in a thin layer over surface. Place in pre-heated oven and bake for 15 minutes. Remove pans from oven, stir granola, and place pans back in oven on opposite shelves. Bake another 15 minutes, until golden brown.
Remove pans from oven and let cool completely. Granola will crisp as it cools.
Once cool, store in sealed jars or containers. Will keep for 2 weeks.