My family and I cannot get enough of this granola. A good friend brought this over in bar form for my birthday last year and we’ve been making and eating it ever since! This recipe comes from The How Can It Be Gluten Free Cookbook by America’s Test Kitchen. This recipe is a solid base from which to work. Initially, it seems like a lot of ingredients, and I recommend buying ingredients from the bulk section of your local grocers to stock as pantry items and to decrease costs; swap out nuts or seeds as your budget allows.
Prepare. . .
Line a 9″ x 13″ baking sheet or pan with foil, allow for some to come up the sides, spray or lightly oil the top of the foil.
Pre-heat your oven to 300 degrees
You will need. . .
1/3 cup Maple Syrup
1/4 cup packed Brown Sugar
1/4 tsp Salt
1/3 cup Extra Virgin Olive Oil
Whisk together the first 3 ingredients in a large bowl and then whisk in the oil.
In a second bowl. . . mix
2 cups Gluten Free Old Fashioned Rolled Oats*
*(for bars process/blend 1/2 cup of these oats into a flour in a blender/grinder and mix into the wet ingredients). Do not use quick oats as they don’t work well in this recipe.
1/2 cup roughly chopped Pecans
1/2 cup Pepitos (Pumpkin seeds)
1/2 cup raw Sunflower Seeds
1/2 cup unsweetened Coconut Flakes
Once the dry ingredients are mixed together, stir them into the wet ingredients until completely coated.
Press the ingredients into the prepared pan. Bake at 300 degrees for 35-45 minutes, rotate halfway through. Watch carefully to ensure you don’t over brown the granola. The edges should be browned when the granola is done, top golden. If you processed the oats into the wet ingredients and wish to make bars, let the pan cool for about 15 minutes on a wire rack, then cut into the desired size bars. Let cool about an hour, then lift out of pan and carefully cut and separate. If you want granola, simply crumble and add in any dried fruit or chocolate desired. Store at room temperature in an airtight container for up to a week.