I was at the grocery store recently, and I can’t believe how expensive granola is, the good stuff. You know, the brands that don’t peddle sugary, processed, GMO products. And if you want gluten free, the prices are outrageous, $8 bucks for 12 ounces.
I’ve been making granola for my family for about three years now (thanks to an awesome mama, Lisa Rotelli). I recognized my daughter had food sensitivities (via my breast milk) within a few weeks after she was born- eczema. So, I went gluten free and switched to gluten free oats in my recipe.
My family loves this stuff so much, just as soon as we are out, I make more (I make a large quantity so I don’t have to make it often)!
Our Granola Ingredients, I’m a fan of Trader Joes 🙂
Author:
Serves: 80 oz
Gluten, Dairy, Soy, and Egg Free. Vegan.
This recipe makes enough granola to last a while!
Ingredients
- 1 bag (32oz) gluten free oats (I use Trader Joes)
- 1 cup almonds (pieces or whole)
- 1 cup cashews (pieces or whole)
- 1 cup walnuts (pieces or whole)
- 1 cup pumpkin seeds (pieces or whole)
- 1 cup sunflower seeds (pieces or whole)
- 1 cup pecans (pieces or whole)
- 1 cup dates (chopped)
- 1 cup maple syrup
- 1 cup honey
Instructions
- Combine all dry ingredients together in a large bowel. (Omit any nuts/seeds you don’t like)
- Add the honey and maple syrup
- Mix well (a wooden spoon works)
- Place mixture in glass baking dishes (usually takes 2 or 3 depending on size of dishes)
- Bake for 20 minutes
- Carefully mix
- Bake 10-15 more minutes (depending on your preference for softer or harder granola)
- Allow granola to cool 1 hour
Notes
***Use Organic Ingredients Whenever Possible***
