My mother-in-law makes a killer granola – better than any store-bought variety, mainly because it’s not Chocolate Frosted Sugarbombs (Calvin & Hobbes reference, anyone???) masquerading as health food. Plus, it’s quick, massively inexpensive, and smells ridonkulously good baking in the oven. Hummenah.

Here’s my version of her deliciousness.

Gluten-Free Granola

  • 6 cups gluten-free oats
  • 2 cups “crunch” (any combination of sesame seeds, sunflower seeds, millet, pumpkin seeds, chopped almonds, chopped pecan, chopped walnuts, gluten-free steel cut oats, or pine nuts)
  • 1/8-1/4 c. freshly ground flax meal
  • 1/2 c. honey or maple syrup
  • 1/2 c. canola oil
  • 2 T molasses
  • 1/2 tsp vanilla extract
  • dash of cinnamon
  • dash of nutmeg

Mix dry ingredients in a bowl. Beat wet ingredients together with a fork in a 2-cup measuring cup (or something else equally easy to pour from). Pour wet over dry. Mix until all the oats and other goodies are well coated with goo. Bake in two pyrex dishes or cookie sheets at 325 degrees for 30 minutes, removing from oven every 10-15 minutes to stir. Keep a close eye on it – if you see the oats on the edges of the pan begin to brown, it’s time to give it a good stir. After 30 minutes, the granola should be lightly golden brown, but it may still be soft. Give it a good stir, let it stand for 10 minutes, and remove from cookie sheet. Store in an airtight container.