We’ve been eating this granola for many years and it is always a hit!
It doesn’t usually last more than 3 or 4 days,especially once Pete gets a hold of it. He likes to eat it for breakfast, a midday snack, or a bedtime treat. I like to sprinkle it on top of my other cereals, or add it to yogurt. So delish.
I find that good, healthy granola is really expensive to buy so this recipe makes it easier for us to enjoy granola – and we can make it gluten-free and vegan. Everyone’s tummy is happy.
In the past I’ve given it away as Christmas presents. It looks so good in a glass jar with a ribbon tied around it. My sister-in-law Christine usually hides it when I make it for her 🙂 She wants to make sure she gets it all to herself.
This gluten-free and vegan granola recipe (if you use maple syrup and not honey) can be modified a million times over. We started making this before Pete was diagnosed with celiac so any type of oats will work.
The recipe makes approximately 7-8 cups.
4 cups rolled oats (I use Cream Hill Estates Certified Gluten-Free Rolled Oats)
1 cup quinoa flakes (if you’re avoiding oats, feel free to use ALL quinoa flakes, millet flakes, or buckwheat flakes)
1 cup sunflower seeds
1 cup chopped almonds
1 cup chopped walnuts
1/2 cup sesame seeds
3/4 cup melted coconut oil (or grapeseed oil)
1/2 cup maple syrup (or honey if not vegan)
1 TBSP vanilla extract
1/2 tsp sea salt
TO ADD AFTER IT’S BAKED:
1 cup pumpkin seeds
1/2 cup – 1 cup flax seeds (ground or not)
1/2 cup – 1 cup Raisins, dates, goji berries or other dried fruit
Line a large baking tray with parchment. Preheat oven to 325 degrees.
Combine the oats, seeds, and nuts in a large bowl (I use my almighty KitchenAid mixer). Combine the oil, syrup or honey, vanilla and salt in a small bowl. Add to the dry ingredients. Mix thoroughly.
Spread on the baking sheet and bake at 325 degrees for 30 – 35 minutes. You MUST watch this and stir often to prevent from burning. The edges like to brown fast so make sure you mix them into the middle. I usually stir the granola after the first 10 minutes and then every 5-10 minutes after that.
We have used buckwheat flakes too. If you can’t tolerate any kind of oats, try using all quinoa oats and buckwheat flakes. We’ve done this before and it does work.
You can add any kind of nut or seed. I usually use almonds and walnuts because they’re so darn good for us. If you don’t want to bake them, just add after the baking time. They just won’t be sticky.
We store ours in a glass bowl with an air-tight lid. After a few days we usually throw what’s left in the freezer and eat it right out of the freezer. Can it be any easier?
Nut-Free? Try adding some of Enjoy Life’s Nut-Free Trail Mix immediately after the oats and other nut-free ingredients have finished baking. Combine and let cool.
Add anything you want to this recipe. There’s so many options. You just might want to adjust the liquid based on what you add.
This recipe is based on Mollie Katzen’s recipe from her cookbook Mollie Katzen’s Sunlight Café.
P.S. Can you believe the picture? I know, I’m getting better!!!
P.P.S. You can also find this recipe and many more indulgent recipes at Simply Sugar and Gluten-Free