I ran out of granola and thought…why not make my own. I somehow have acquired a lot of rolled oats…I forgot I had a whole unopened package and purchased two more. (They say the memory is the first to go!) So with enough rolled oats on hand, making my own seems liked a good idea.
Now, I love my Udi’s Vanilla Granola and wanted to keep to that style of granola. It’s lightly sweetened, not in hard clusters yet crunchy and on the healthy side. Since I’m making my own and can add whatever I want — I added chia seeds, since I add those to my yogurt and some pumpkin seeds to give it a little different crunch, plus its a good source of vitamin B (which is always helpful for us gf folks).
I’m not a big fan of dried fruit or warm baked fruit (another one of those taste things I’m working on), but realize that most people are. You can simply add 1/2 cup of dried fruit to this recipe and create your own personalize granola. That’s the great thing about making your own, you can customize it to what you like.
I don’t think I’ll ever buy granola again, when I can make the perfect granola at home in under 30 minutes.
- 2 cups gluten-free rolled oats
- ½ cup almond, slivers (or any nuts chopped)
- 2 tablespoons chia seeds
- ¼ cup pumpkin seeds (or sunflower, hemp or any combination that equals ¼ cup)
- 1 tablespoon maple syrup
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- sea salt (optional)
- Preheat oven to 300°F.
- In a large bowl, add all dry ingredients (oats, almonds and seeds).
- In a small bowl, mix together maple, honey, oil and vanilla.
- Add to dry ingredients and mix well. (Using your hands is easier.)
- Spread out on a baking sheet into a thin layer. Sprinkle with sea salt.
- Bake for 10 - 12 minutes, until light brown, stirring about half way to evenly toast the granola.
- Cool completely before storing in an air-tight container.