I love a sweet nutty chunky granola, but I’m tired of paying ridiculous prices to buy it, so here’s my homemade version… It’s pretty quick and easy to prepare. (Source: Adapted from CookieandKate.com)
Ingredients:
4 cups gluten free rolled oats
1 + 1/2 cup mix of your favourite raw/roasted nuts (Now Foods is a brand with a peanut free facility) and seeds (cashews, pecans, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, flax meal, etc…)
1 t salt
1 t ground cinnamon
1/2 cup melted coconut oil
1/2 cup runny honey
1 teaspoon vanilla extract
1/2 cup dried craisins or raisins
1/2 cup shredded coconut
Instructions:
1. Preheat oven to 350 degrees F and line a large, rimmed baking sheet with a silicone baking mat for easy clean up.
2. In a large bowl mix the oats, raw nuts, raw seeds, salt and cinnamon.
3. Measure and melt oil in a glass measuring cup, pour over oats, mix and stir. Use the same oily measuring cup to measure honey, melt in microwave for 30 seconds if not runny, and add to bowl with vanilla. Mix well, until the oat mixture is fully coated.
4. Pour the oat mixture onto the lined baking sheet and spread it out in an even layer, then press it down with the back of the mixing spoon.
5. Bake for 12 minutes, then remove from oven and stir gently, add coconut flakes and any roasted nuts or seeds, then press the granola down again with the mixing spoon, spreading it out evenly in the pan.
6. Bake for another 12-15 minutes. Remove from oven when oats are golden brown. Sprinkle craisins or raisins on top and press into the hot granola.
7. Let the granola cool completely in the pan, undisturbed, for at least 60 minutes. The granola will further crisp up as it cools.
8. Gently break the granola into pieces with your hands if you want to retain some big chunks.
9. Store the granola in a sealed freezer bag or glass jar with tight seal lid. Enjoy with cashew milk poured over it, or sprinkled over yogourt.
Plum Hill 