I attempted to make homemade granola once before. I literally set off the smoke detector. And because we have The Nest, it texted a message to my husband at work that there was “smoke detected in the kitchen.” Thanks for telling on me, Nest.
Today I was inspired to try making my own granola again by this simple recipe from Super Healthy Kids. I used this as the foundation of my recipe, and made some adjustments, if only out of fear of burning it again.
HOMEMADE GLUTEN-FREE GRANOLA
Prep Time: 15 minutes |Total Time: 45 minutes |Yields 6-7 cups
- 6 cups of gluten-free quick oats (I used Bob’s Red Mill)
- 1/4 cup brown sugar (healthy substitute: coconut sugar)
- 3/4 cup coconut oil (plus ~1T to spread on bottom of Pyrex dish)
- 3-4T organic raw honey
- 1T pure vanilla
- Optional add-ins:
- 1/2 cup chopped almonds
- 1/2 cup chopped peanuts
- 1/2 cup flaxseeds, chia seeds, sunflower seeds, and/or pumpkin seeds
- POST-baking add-ins:
- dark chocolate or carob chips
- dried fruit
- Pre-heat oven to 325 degrees
- In large bowl, mix oats and sugar
- Melt coconut oil—20 seconds in microwave
- In small bowl, whisk together melted oil, honey, and vanilla.
- Pour wet ingredients on top of oats and sugar, stir together well. Add nuts and seeds.
- Coat the bottom of a Pyrex casserole dish (I used 9×13) with coconut oil.
- Spread out mixture on top.
- Place in preheated oven. Stir every 5 minutes for 25-30 minutes until granola is a light brown.**
- Leave on counter to cool for 30-60 minutes.
- Add in dried fruit, dark chocolate/carob chips, etc. if desired.
- Enjoy plain, on yogurt, as cereal with milk, or sprinkled over a banana.
**Because I was so fearful of burning it, I set the timer and stirred at 4 minutes, 4 minutes, 5 minutes, 5 minutes, 5 minutes, and 2 minutes.