I’ve (PD) always liked the idea of granola, but never ate it because of some of the ingredients—mainly coconut (which I hate). But several years ago Real Simple magazine had a recipe called Easy Granola. The recipe does include coconut, but the other ingredients are ones that I like. And because I’m making it, I can leave the coconut out. The flavoring comes from syrup, instead of honey or agave, another plus for me.
Dragonfly loves this granola and eats it most mornings for breakfast. This granola is great for DF’s food issues as it is gluten-free, soy-free and dairy-free. I prefer to eat it as a nibble in the middle of the afternoon.
The original recipe which is here, takes about 35 minutes from start to finish to make-super easy.
I’ve adapted the recipe over the years to this:
½ cup organic syrup (I prefer dark)
2 tablespoons of organic canola oil
½ teaspoon sea salt
4 cups organic gluten-free oatmeal (Bob’s Red Mill)
1 cup of organic roasted almonds
¼ cup organic pumpkin seeds
¼ organic sesame seeds
1 cup organic cranberries (or organic raisins or a half cup of both)
Preheat oven to 350 degrees. Mix the first three ingredients together, and then add everything else (but NOT the cranberries or raisins, save them for later). Spread on a cookie sheet, put it in the oven, bake for 15 minutes, take it out and turn the mixture over. Put it back into the oven for another 15 minutes. When it’s done take it out and add the cranberries or raisins. Mix everything together and let it cool. I prefer it cooled; the oatmeal and almonds are too chewy when it’s still warm.
This granola will figure prominently in our menu on the Appalachian Trail, both as a breakfast and for breaks in the morning and afternoon. A half of cup of granola is 282 calories.