I have been gluten free for 6 months now and one thing I have learned to do is read label well. There is often gluten in things that you wouldn’t think would have gluten. Many times it is easier to make your favorite store-bought foods so you can know exactly what is in what you are eating with the added bonus of it tasting better. Granola is now on my list of foods to make myself instead of buy. I have wanted to make granola for a while now and it falls into the category of some are gluten free while other’s aren’t. It is also one of the foods I look at when I am grocery shopping but always put back saying I can make this at home. I am so glad that I finally made it. It is easy to make and taste even better. My family loved it too! We ate it plain and in yogurt parfaits with some fresh local blue berries I picked up at Gillis Hill Road Produce.
Cinnamon Vanilla Granola
adapted from Allrecipes.com
3 cups old-fashioned oats
2 cups quick oats
1 cup chopped pecans (or sliced almonds or sunflower seeds)
1/2 cup ground flax meal
1 cup maple syrup, you can use less if desired but may have less clumping
2 tablespoons Mazola® Corn Oil
2 tablespoons pure vanilla extract
4 teaspoons ground Cinnamon
1/2 teaspoon ground nutmeg
1 cup dried cranberries (or raisins or other dried fruit)
*note* Use real Maple Syrup not “pancake syrup” such as Log Cabin or Aunt Jemima.
- Combine old fashioned oats, quick oats, pecans and wheat germ in a large bowl. Combine maple syrup, oil, vanilla, cinnamon and nutmeg in a small bowl. Pour over oat mixture, stirring to coat. Spread mixture evenly on greased baking sheet.
- Bake at 300 degrees F for 50 to 60 minutes, stirring once midway through baking minutes, until oats are toasted.
- Remove from oven and stir in dried fruit. Cool in pan on wire rack. Store in airtight container.
- Serving suggestion: To make yogurt parfaits, layer 6 ounces vanilla yogurt, 1/2 cup mixed fresh or frozen fruit and 1/4 cup granola.