So you already know I really like yogurt- andwhat goes perfectly with plain yogurt?  Granola.  I know there are a bunch of gluten-free granolas made with rice bran and corn and those standard GF grains, but I crave granola with oats.  Oats are controversial in the celiac world.  Although many studies show that celiacs can tolerate oats, there are not 100% risk free (see here).  I am one of those celiacs that will take the risk because I don’t consume a great amount of oats, and when I do, I make sure to buy gluten-free oats that are free of cross contamination.  So, if you don’t eat oats, this recipe is not for you. 

Granola is such an easy thing to make at home, I wonder why people buy it at stores.  Making granola at home is cheaper and let’s you control the ingredients more.  I really can’t figure out why some fancy granolas cost $6.99+ for a smallish bag.  This recipe is modified from Mark Bittman’s “How to Cook Everything” but the beauty of granola is once you figure out the basic ratios, you can change it to your tastes.

Maple  Pecan Cranberry Granola

3 cups of gluten-free rolled oats (I use Bob’s Red Mill)

1/2 cup of honey

1/2 cup of maple syrup

2 tablespoons of butter, melted

1/2 cup of roasted, unsalted sunflower seeds

1/2 cup of chopped pecans

1/2 cup of raisins

1/2 cup of dried cranberries

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

Preheat the oven to 350 F.  While the oven is heating up, mix together the oats, nuts, and seeds in a large bowl.  Combine the wet ingredients in a separate cup or bowl and then pour over the oat mixture.  Some people leave out the fat, some people use canola oil, but I think that a bit of butter really brings out the flavors better.  Mix the wet with the dry well, so that eat oat and nut and seed is coated with the sweet buttery stuff.  Add cinnamon, nutmeg, and salt and mix well once again.  Line a baking sheet with parchment paper and carefully spread the granola onto the sheet evenly.   Bake it for 10 minutes.  After 10 minutes, mix it around on the sheet.  Bake for another 10 minutes or until done.  Don’t let it burn.  I monitor my granola carefully after a burning incident.  Let the granola cool for another 10 minutes so it can harden.  When it’s hard pour back into a large bowl and add your dried cranberries and raisins.  DO NOT cook these in the oven with the granola.  They will shrivel and become like hard candies that you can’t chew or bite.  Transfer your delicious homemade granola into a jar or plastic container.  It will keep indefinitely. 

Serve with cold or warm milk, or with plain yogurt and a drizzle of honey.