Monday, 8 August 2011


This recipe is courtesy of Nanna (my husband's grandmother). She leaves it out as a snack when we're too impatient to wait for dinner. I prefer mine with milk for breakfast. Other's like it on yogurt for an afternoon snack. Whichever way you like it, I'm sure you will find that a batch doesn't go quite far enough... if you are planning to share, I suggest you make a double batch ;)

store in airtight container
You can pretty much add any seeds, nuts, or dried fruit that you want. Feel free to add your own variations to my original recipe. Just make sure you don't add the fruit until after the granola has baked... raisins and craisins tend to become hard as a rock.

(makes about 4 cups)
3 cups GF Rolled Oats (Can use quick cooking or old fashioned)
1/3 cup raw pumpkin seeds
1/3 cup sliced almonds
1/2-3/4 cup coconut flakes (sweetened or unsweetened)
2 T ground flax seed
1/2 cup raisins
1/2 tsp salt
 2 Tbsp olive oil
1/3 cup br sugar
1/4 cup table syrup (or any syrup)
2 T honey (optional)
1 tsp cinnamon
1/4-1/2 tsp nutmeg

(optional - sesame seeds, sunflower seeds, pecans, craisins, etc)


Stir together all ingredients except for dried fruit.
Spread out on 2 cookie sheets (ungreased) and bake at 350, stirring well every 6 minutes for about 18 minutes or until mixture has browned but not burnt.
Be sure to stir after taking it out of the oven for the last time. Granola will become crunchy as it cools.
Combine raisins and any other dried fruit with the granola mixture.
Once cooled completely, store it in an airtight container at room temperature.

before baking

after baking

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