When I went gluten free for about a year, I discovered how ridiculously expensive this diet can be. I mean, really? $5 to $8 for a 12oz bag of granola! Don't get me wrong, I know that nuts and dried fruit aren't cheap by any means but come on! So I came up with my own granola recipe (a combination of about a dozen recipes I tried) that seemed more cost effective, tasted far more fresh and that I absolutely adore.
It's good with fresh fruit and yogurt, on top of vanilla ice cream or simply drowning in milk.
3 cups of rolled oats (Gluten-free, if preferred)
2 cups of nuts (slivered almonds, chopped pecans, cashews, hazelnuts, walnuts or whatever you have on hand)
1 cup of shredded coconut (I use unsweetened shaved coconut, but either will do)
1/3 cup brown sugar (light or dark)
1/3 cup maple syrup
1/4 cup vegetable oil
1/2-1 teaspoon salt (I'm a salt fiend)
1-1 1/2 teaspoons cinnamon
1 cup dried fruit (raisins, cranberries or cherries. Or a combination!)
Preheat oven to 250 degrees. In a large bowl, stir together oats, nuts, coconut and sugar. Set aside. In a separate bowl, whisk together syrup, oil, cinnamon and salt. Coat oat mixture with syrup/oil mixture and toss to combine. Pour onto one large baking sheet with sides or two smaller sheets in one layer. Bake for 1-1 1/2 hours, tossing/stirring every 15 minutes until golden brown.
Cool and mix in dried fruit. Store in air tight container.
Make this recipe your own by adding seeds (sunflower, pumpkin, flax etc.) or other mix-ins.
- Simply put, I love food. I revel in everything about it: taste, texture, preparation, presentation, etc. The most favored aspect for me is the social aspect of food…learning to cook from one’s mother, preparing food with friends, grilling out, potlucks, dinner parties or simply meeting for dinner. I light up watching the people I love eat the food that I create. It still truly amazes me how food brings us together. So a little about me. Now in my early 30s, I’ve learned all I know about cooking from my mother and grandmothers. My Midwestern roots are definitely reflected in my cooking style and the recipes that I choose as I am very “meat and potatoes” centric and heavy handed with the butter sometimes. More later, but for now Happy Nomming!