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.

Ingredients

• 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.