A few years back, I got pretty into eating granola with yogurt and fruit for breakfast. I wasn’t so excited about paying $9 for a teeny bag of gluten free granola, and a lot of the ones that seemed gluten free were not. I decided to make my own, and came across this recipe from Gluten Free Girl. A few years passed, and now I have a slightly different granola mix because I’m too lazy to mix all of those ingredients! (Keep in mind that I make what basically is a double recipe so that it lasts several weeks.)
Preheat oven to around 275 degrees Fahrenheit.
In a large bowl, mix:
- 6 cups of gluten free oats (I’ve had good luck with the Bob’s Red Mill GF Rolled Oats, but they don’t work for everyone.)
- 1 cup of sliced almonds (We get these at Costco.)
- 1/2 cup rice flour (I’ve used both brown and sweet rice flour.)
- 1/2 cup sorghum flour (I’ve used millet in a pinch.)
- A generous shaking of cinnamon (I don’t measure it, just shake until there’s a cinnamon snow over the oat mixture.)
In a smaller bowl, mix until pretty much combined (I nudge the liquid ingredients with a spatula until they become miscible.):
- 1 1/2 cups of honey (Again, we get this at Costco; I’m not worried about going fancy with this since I eat this granola nearly every day.)
- 1 cup of dark juice (pomegranate, cranberry, blueberry. Heck I’ve even used orange in a pinch.)
- 2 tablespoons vanilla extract
- 4 tablespoons canola oil.
Pour the liquid bowl into the oat mixture bowl, and stir. I typically let it rest a few minutes to let the oats absorb some of the moisture from the juice.
Spread the mixture on 2 cookie sheets, either oiled, sprayed, or covered with parchment paper or a silicone cooking sheet. Put in the oven. Check on it periodically (maybe every 20 minutes or so). Once it dries out a bit, you can take a spatula and till the granola to expose other sides of the granola chunks to the oven heat, and so you don’t end up with granola bars :-). When it turns a golden brown, it’s usually good to go. This has taken between 1 and 2 hours, depending on the humidity and calibration of the oven.
Enjoy!