My husband loves granola and eats it with yogurt nearly every morning—meaning he goes through a lot of granola. He’s also gluten intolerant. Quality, store bought, gluten-free granola is expensive! How hard can it be to make granola? Come to find out, not hard at all.
I can whip up a batch that lasts 2 weeks in an airtight container and it’s better than anything at the store. Well, better than most and much less expensive. You can certainly use this recipe with regular flour too.
This recipe was born of researching and experimenting with recipes that abound online. The resulting recipe is filled with nuts and includes protein packing flax and chia seeds. The maple syrup holds it together and is not too sweet.
Ingredients
- 2 cups chopped raw nuts (use whatever nuts you like - I always include TX pecans)
- 1 3/4 cup thick rolled oats (do not use quick oats)
- 1 short cup gluten-free flour (NOTE: coconut flour did not work well in this recipe)
- 1/2 t salt
- 1/4 cup flax seed
- 1 heaping T chia seeds (optional but adds great protein)
- 1-2 T shredded coconut (optional)
- 1/2 cup maple syrup (I use Grade B or dark maple syrup)
Preparation
Heat oven to 325
Mix all dry ingredients in a medium bowl. Add the maple syrup and mix well.
Line a sheet pan with parchment paper for easy clean-up and pour mixture onto pan. Nudge granola into small clusters. Bake 20 minutes and flip gently. Bake an additional 5 minutes until brown but still soft.
Allow to cool and store in an airtight container.
