Homemade Good-For-You Granola

Homemade granola is a healthy start to the morning. I buy all the ingredients from the bulk section at the supermarket. It keeps for three weeks (in an airtight container), but we always finish it long before then!


We love granola in our Breakfast Parfaits as a satisfying start to the day. Another recipe I've worked out is a copycat KIND brand Maple Quinoa Crunch. 

In-season toppings for autumn
Roasted butternut squash,
pumpkin seeds, frozen wild
blueberries & goji berries

4 cups gluten-free whole oats
1/2 cup gluten-free oat flour* or almond flour
1 cup sunflower and/or pumpkin seeds
1 cup sliced/chopped almonds, walnut or pecan pieces 
½ cup flax seeds
½ cup coconut or light olive oil
½ cup gluten-free brown rice syrup (or maple syrup)
½ cup filtered water

OPTIONAL: Add these once the granola has cooled, or, if like in my family, everyone's tastes are different, then add these along with lots of fresh fruit, as toppings each time. 1-2 cups of a mix of unsweetened dried cranberries, goji berries, cacao nibs, shredded coconut, dates, banana chips, dried apple chunks, dried apricots or chopped dried figs, cinnamon, etc 

• Preheat oven to 250°F (120°C).
• Combine oats, oat/nut flour, seeds and nuts in a large baking tray.
• In a measuring cup, measure rice syrup (or honey), oil and water & mix until well blended. Pour over oat mixture, stirring to combine thoroughly.
• Spread evenly in pan. Bake for one hour, tossing every 20 minutes, until dry.
• Remove from heat and let cool completely.
• Mix in the dried fruit, if using. Store in an airtight container in a cool place for up to 3 weeks.

*Oat flour is just finely processed oats. You can make this at home, if you have a food processor. Process 2 cups at a time, and store in the refrigerator.