Granola is one of my favorite foods in the whole world. Before I was diagnosed with celiac disease one of my main food groups in University was Nature Valley bars. There is some disagreement about oats being gluten-free as some people are sensitive to even certified gf oats. I have no problem eating certified gluten-free oats such as Cream Hill Estates but you will have to test it out to see if you have a sensitivity. Granola is super easy to make and this has been my go to recipe for years. I have made adjustments from this recipe on Bon Appetit, which uses honey instead of maple syrup. Honey is a key ingredient if you are looking for a granola that clumps together.
This stuff is addictive, is the perfect snack and makes a great gift for all the granola lovers in your life so I often make a double batch of the recipe below.
- 3 cups certified gf oats
- 1 cup nuts, chopped up (almond or pecans are my preferences)
- 1/2 cup shredded coconut (I like to use coconut flakes)
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 3 TBSPs brown sugar
- 1/4 tsp salt
- 1/3 cup pure maple syrup
- 2 TBSPs vegetable oil
- 1/4 tsp vanilla
Preheat oven to 300 F.
Mix the first 7 ingredients in a large bowl. Lightly heat the oil, maple syrup and vanilla in a small pot until liquid (do not overheat). Add the oil and maple syrup mixture to the bowl and mix well until evenly coated.
Place granola on a baking sheet lined with parchment (will work without) and bake for approximately 40 minutes (until golden), mixing/turning the granola every 10 minutes.
Can be stored for up to 10 days in an airtight container.
You can add dried fruit or dark chocolate once cooled, but I prefer mine as is with a little almond milk.