I grew up on homemade granola. My mom used to make it all the time when I was little. As we got older, she made it less frequently and it became more of a treat, so homemade granola has always been a comfort food for me.
I don’t buy boxed breakfast cereals anymore so granola is great to have around for a quick breakfast on those mornings I don’t have time to make eggs or pancakes. My mother’s recipe had some ingredients I didn’t like so I tried a few until I came up with this gluten-free one.
This recipe makes a lot, but that’s okay. It keeps well for weeks in an airtight container. Our whole family loves it. Well, except for my son who is allergic to nuts; he eats prefers oatmeal, anyway, so it’s all good.
It’s pretty easy to throw together, but you do need two large sheet pans and some patience. I like to toss it a few times during the cooking time so it browns evenly.
- 1 c. melted coconut oil
- 1 c. honey
- 2/3 c. water
- 2 tsp. vanilla
- 1 32-oz bag Bob’s Red Mill Gluten Free Rolled Oats (or any rolled oats, if gluten is not a concern)
- 1 c. ground flax such as Bob’s Red Mill Organic Golden Flaxseed Meal
- 1 c. unsweetened shredded coconut such as Let’s Do Organic Shredded, Unsweetened Coconut
- 3 tsp cinnamon
- 1 c. sesame seeds
- 1 to 2 c. sunflower seeds
- 1 to 2 c. chopped nuts (I use a combination of almonds, Brazil Nuts, and pecans or walnuts)
- In a saucepan over low heat, gently melt coconut oil with honey and water. Remove from the heat and add vanilla.
- Meanwhile, in a large mixing bowl, mix the dry ingredients together.
- Add the wet ingredients to the mixing bowl and blend thoroughly.
- Then split the granola between twohalf sheet pans.
- Toast in a 300-degree oven on convect for 40-50 minutes. Gently stir after every 10 minutes, then more frequently until browned. Cool and then store in an airtight container. Serve with fresh raw milk or over your favorite yogurt.