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Update: I used to add wheat germ to my granola. Since discovering my gluten allergy in 2011, I have been gluten free. My niece is also allergic to gluten and dairy, so I've updated this recipe to be sure it is GFCF.
If you are not gluten-free, you can use traditional old fashioned whole rolled oats (do not substitute quick oats). Oats do not have gluten in them, but unless they are labeled gluten-free, they are cross-contaminated by being processed on equipment that also processes wheat and other other gluten grains. I like to purchase Bob's Red Mill GF oats from Amazon, as that seems to be the best price.
I first tasted this delicious homemade granola at my mother-in-law's house this Christmas. After arriving home, I spent several days craving it before emailing her for the recipe. I could not believe how EASY it was to make, since storebought granola is always soo expensive.
As it baked last night, my house was filled with its wonderful fragrance! Cook it right before you have guests over, and you'll have granola AND a delectable air freshener. Thanks Mom Rose for sharing your recipe!
Rose gives credit for her basic recipe to “Mother Earth News".
If you don’t have the exact ingredients, don’t worry. This recipe quickly becomes “a little o this ; a little o that.” Use more or less nuts, dried fruit, cinnamon, coconut, combination of grains or sweeteners, depending on what you have on hand. My mother-in-law also recommends an apple-cinnamon blend, and a maple syrup sweetened blend.
Rose Granola
Rose Lucht
8 c gluten-free whole old fashioned rolled oats (do not substitute quick oats!)
½ c ground flaxseed meal (optional, adds fiber and Omega 3; do not use whole flaxseed as it will pass through your body undigested. It has to be ground for your body to absorb the nutrients. If you can only locate whole flaxseed, just crush it in the blender before using)
2 c nuts (any combination cashews, walnuts, pecans, almonds), chopped
½ to 1 c shredded coconut
1/3 c Agave (liquid)
¼ c brown sugar
(modify sweeteners to your liking, using combination Agave, brown sugar, or honey, for a total of ½ to 2/3 c)
2/3 c canola oil
1 1/2 c raisins (can use golden raisins, cranberries, chopped dried
apricots, dried apples, or any dried fruit combination you enjoy. My favorite is 1 c raisins with 1 c craisins)
Preheat oven to 250 degrees F.
Chop nuts (or use a hand grinder if you want the nuts finely chopped)
Into a large bowl, measure oats, flaxseed, chopped nuts, and coconut. Toss.
Separately, mix the sweeteners and oil together, stirring briskly until blended and emulsified.
Pour liquid over dry mixture. Stir thoroughly, as it may take awhile for the liquids to disperse among the oats.
Spread on two large cookie sheets. Bake in 250 oven until golden, a total of1 ½ hrs. Turn with spatula halfway through cooking time (at 45 minutes). Remove from oven. Let cool about an hour.
Toss dried fruit on top of granola. Put everything in an air-tight container. Don't bake the dried fruit as it will dry it out into hard rocks (like dried fruit in boxed cereals).
My mother-in-law adds…..”I love making this at night because I can leave it in the oven (turned off) and let it sit until morning, or if made early in the day you can have a wonderful bowl of granola before bed as a snack. I have even had it in place of dinner before with a little yogurt, walla! Can also add maple syrup to make a maple flavor, or almond extract, or a bit of vanilla, or cinnamon. Granola in a pretty jar makes really nice gifts for people also. Love, Mom”
