Occasionally, as I’m searching the shelves for Gluten Free pantry items I am amazed, aghast and discouraged by the costs. If you are used to buying GF I’m sure I sound like a broken record.
If you’ve been following my blog you may have noticed that I use oats in a lot of my recipes. Yet still, I feel like choking every time I walk down the aisle at my local grocer and see GF oats for $7.99 (or more) and twice the amount of non-GF oats for $2.99.
This recipe is one way of putting those little bits of gold – otherwise known as GF oats to good us.
When I make this recipe and end up with twice the quantity for half the price of store bought the reward is twice as sweet (knowing that there is gold inside;). If you are one of the lucky readers who can use non-GF oats you are about to get the secret to a pot full of gold – otherwise known as HOMEMADE GRANOLA.
Preheat oven to 300 degrees
450 grams (4 cups) of GF rolled oats
120 grams (2/3 cup) raw seeds such as sunflower, sesame, flax, pumpkin
120 grams (1 cup) raw nut such as almonds, peacans, cashews, pistachios
1 tsp fine ground celtic sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg or ginger
1/2 maple syrup
1/3 cup honey
4 tablespoons coconut oil
600 grams dried fruit (such as raisins, cranberries, blueberries, cherries, diced apricot)
300 grams of “other” ingredients such as raw cacao nibs or just plan dark chocolate, toasted macerated coconut
1/2 teaspoon vanilla extract
This recipe is incredibly versatile. You can customize based on your favourite ingredients and even make a few variations for each batch. Try a classic flavour variations like chocolate, vanilla and dried cherry or a tropical blend with coconut and dried pineapple!
Line 2 baking sheets with parchment or silpat mat.
Mix together the dry ingredients (except fruit and optional dry ingredients). In a separate bowl mix the oil, maple syrup and honey. Pour the wet mixture over the dry and mix together with a spatula lightly coated in oil. Place the mixture in a shallow layer on the baking mats and bake for about 30 minutes tossing every 10 minutes. Keep a close eye on the mixture after 25 minutes to make sure you aren’t overcooking. You want to have the oats golden but it is a very fine line between golden and burnt. Every oven is different and I have had ovens take as little as 25 and as many as 40 minutes.