Granola with Certified Gluten-Free Oats
Peg converted this non-gluten-free granola recipe. She mixes this into her yogurt in the morning for breakfast.
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.
5 cups certified gluten-free oats (GF Harvest Oats used here)
2 cups chopped raw pecans or 1 cup chopped raw pecans and 1 cup slivered almonds & raw sunflower seeds (Nuts.com)
1 cup shredded or flaked coconut (Nuts.com)
1/2 cup ground flax seed (Bob's Red Mill - GF)
3/4 cup brown sugar
1 teaspoon cinnamon (Penzey's)
1/2 teaspoon salt (use less if desired)
3/4 cup water
3/4 cup vegetable oil or coconut oil (Dr. Bronner's White Virgin Coconut Oil)
1/4 cup honey
1/4 cup molasses or sorghum syrup (Grandma's Molasses - labeled GF)
Preheat the oven to 300 degrees
Combine first 5 ingredients in a large bowl.
Combine the remaining ingredients in a sauce pan
Place over medium heat and cook - stirring often - until the sugar dissolves.
Pour hot mixture over the dry mixture. Stir until thoroughly blended. Mixture will appear wet.
Spread evenly in a large jelly roll pan or a shallow pan with sides.
Bake at 300 for 1 hour, stirring every 15 minutes.
Cool and store in an air tight container
Yield: 9 1/2 cups