Store bought granola, is pretty pricey. Homemade granola can get pricey too but for the ease and flavor superiority I just can’t bring myself to buy it in the stores. 

My hesitancy to go store bought is mostly due to quality control. I never know if I’m going to get rancid nuts or stale grains and since gluten free granola is already a gamble, so I just don’t see the sense in not making at home. It is very easy and don’t take much time. Under an hour start to finish.

This particular recipe is higher in fat because of all the nuts, however i’m fine with that as I’m from the fats are good for you school of thought. Not too sweet, crispy with an incomparable flavor. Enjoy!

gluten free granola

FREEZER FRIENDLY: once cooked and completely cooled, this mixture will keep in the freezer for about 3 months (I’ve never had it last longer than a month). Simply store in an airtight freezer safe container.

uncooked ingredients

Ingredients

3 cups gluten free old-fashioned rolled oats

1 cup raw pumpkin seeds (shelled)

1 cup raw pecans

1 cup raw hazelnuts

1 cup raw almonds

1 cup dried granny smith apple, approx. 1″ square

1 cup good maple syrup

1/2 cup extra-virgin olive oil

1 teaspoon dried sage

1 teaspoons ground cinnamon

1 teaspoon ground cardamom

2 tablespoons dried chia seeds

1 teaspoon cracked black pepper

spread loosely and evenly on sheet pans

Directions

Heat oven to 300° F.

Place all ingredients into a large bowl, mix until well combined. Spread granola out onto walled sheet pan in a single layer. I use 2-3 pans. Bake for 45 minutes, stirring every 15 minutes. When stirring, I alternate the sheet pans on the oven racks.

Intermittent turning of the granola is the key here.

Remove granola from oven and cool completely. Store in lidded air tight jars or large zipper bags.

lightly toasted fresh out of the oven

Uses:

• topping for yogurt, see blackberry chili syrup, or here.
• with cold milk as cereal
• add additional dried fruit for trail mix

Yields approximately 7 cups