Here is a recipe for Gluten Free Granola that I adapted from Chowhound. I use Bob’s Red Mill Gluten Free oatmeal to make mine. It’s pretty incredible how easy this granola is to make and how much better it is made fresh than from a box on the grocery shelf. I find locally made, very tasty granola in nice packaging, but if, like me, you’re serving it often and you know, one of those Bs in B&B stands for (complimentary) breakfast, it’s prohibitive to buy all done up. Granola is a great option for guests that need or want to eat gluten free. Here are the changes I make to create my healthy version
3 cups gluten-free oats
3 Tbsps. brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 cup pure maple syrup
1/4 cup coconut oil, melted
1/2 tsp. vanilla extract
1/2 tsp. maple extract
1/2 cup diced dried fruits (cranberries, apricots, cherries)
1/2 cup nuts and or seeds (pecans, walnuts, almonds, pumpkin seeds, etc.)
Heat oven to 300 degrees and arrange a rack in the middle. Place the oats, brown sugar, cinnamon, salt, and nuts and/or seeds in a bowl. Mix together and set aside. Combine the melted coconut oil (they say to eat a teaspoon a day for health!), syrup and extracts in a small bowl and stir to combine. Add to dry ingredients and stir until oats are thorou
Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, Stir and bake for 5-15 minutes longer until golden brown. Remove from oven, add dried fruit and let cool still in that thin layer. Store in an airtight container for up to two weeks.
***Make sure that if your serving someone with celiac disease or have a high sensitivity to gluten that all your ingredients are indeed gluten free.