It may seem like the wrong time of year to be making granola, but since I eat it for breakfast nearly every morning (and am headed for a 10 day vacation), it is time! I wanted to share my super simple recipe with you so you can make your own. It can be made with regular oats or gluten free oats. If you need gluten free oats, I highly recommend this brand as they are farmed by celiacs, for celiacs.
(This recipe can be halved)
Boil these together for 1 minute:
2 cups oil (coconut, corn or canola)
2 cups honey
While they are cooking, mix these together:
12 cups oats (or gluten-free oats)
¼ cup cinnamon
2 cups (or more) slivered almonds or other nuts (optional)
2 cups coconut flour (optional)
When the oil and honey combination are finished boiling, add 2 Tablespoons vanilla. Stir and combine the liquid and dry ingredients. Spread onto several cookie sheets or into several 9×13 pans. Spread it as thin as you can.
Bake in a 200 (F) degree oven for 2-4 hours, mixing at least once an hour. Bake until it is no longer sticky. (I have found that if the humidity is high, it can take up to 8 hours for this to get finished.)
Let cool completely, break into small clumps and store in airtight containers.
If you like raisins or other dried fruit in your oatmeal, I recommend not adding them until you are ready to eat your granola in the morning. Do not bake the granola with the raisins or dried fruit in it. The fruit will get hard. (I learned this the hard way, excuse the pun.)
I love to eat this granola by the handful, with milk in a bowl and mixed into yogurt or ice cream. It travels well and, combined with some dried or fresh fruit, makes eating a healthy breakfast much easier! Enjoy!