Monday, October 8, 2012

Very simple and delicious Granola!

 Ok, you loved granola before, and when you can find a good one that's gluten-free, it's expensive, so you rarely buy it, or it has something else in it you can't have. Or you miss it but can't have it because you're sensitive to oats.
 (ready to go in the oven)

Or perhaps you are intimidated by the idea of attempting to make your own?

Well I can tell you it's very, very easy to make your own.

You can easily take this recipe and exchange or add your own things to it you like.

(midway through toasting)

Ready? Honest, it is easy to make!

Ok, here goes......

Honey Almond and Cinnamon Granola

3 cups GF rolled oats, (not quick oats), or use flaked quinoa or flaked rice may in lieu of oats
1 cup sliced or chopped almonds (or other nuts you prefer)
1 cup shredded coconut, or flaked, your preference.  
1/4 cup flax meal
2 Tbl flax seeds
pinch of sea salt
2 tsp ground cinnamon
1 1/4 cup honey, divided to one cup and 1/4 cup
2 Tbl brown sugar
2 tsp vanilla extract
3 Tbl coconut oil

Heat the oven to 325 degrees F. 

In a large mixing bowl with a wooden spoon, combine the oats, nuts, coconut, flax meal, flax seeds, salt, and cinnamon. 
In a microwave safe bowl, add the sugar, 1 cup of honey and coconut oil. Heat for about 1 1/2 to 2 minutes until oil is melted and the sugar dissolves while being stirred.  
Pour the honey/oil mixture over the oats and add the vanilla. Mix with a wooden spoon until it all is well coated. 
Line a rimmed baking sheet with Parchment paper. Spread out the granola over the baking sheet. 

Bake for 15 to 17 minutes on the lower rack in the oven. Remove from the oven and stir the granola and drizzle the remaining 1/4 cup of honey over and stir again. Return to the oven and bake another 15 to 20 minutes, until golden brown. (Note: Quinoa may take less time than the oats, so watch your pan accordingly)

Remove from the oven and stir to break up a bit. Let it all cool fully on the pan stirring occasionally to keep from having large clumps. It will crisp up well as it cools. 

Store in an airtight container. 
Enjoy on yogurt, for your cereal, on ice cream (my favorite), snacking, or use it to make your own trail mix. I doubt it will last long in your house, you may find yourself making it more often than you thought! (ok, I'll humbly admit it's addictive)

And if you want chewy bars instead, add some raisins to the mix, up the quantity of honey by 1/4 cup (to the other 1/4 cup) and press the mix firmly into the pan to make bars at the second baking, and then cut them with a pizza cutter while warm, about 15 minutes after it's all done.

It is simple and easy and so much cheaper to make your own!

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