I love this recipe.
A friend of mine shared it with me several years ago, and it’s now my go-to granola recipe. It’s simple, basic and has become the granola recipe I use to then build upon. I store my homemade granola in an airtight container and keep it in the refrigerator. My children enjoy it for snacks, or with milk poured over it as a cereal, or sprinkled on top ice cream.
The recipe [below] is so forgiving: add pumpkin, sunflower or chia seeds; walnuts, almonds or cashews; coconut flakes, white or purple raisins…whatever you think sounds good, just sub in and add. If your family can tolerate oats, you’ll love keeping this granola on-hand. [Note: those who have a wheat gluten sensitivity may find that it is best to steer clear of oats. Oats often act similarly to wheat gluten and will produce symptoms like gas and bloating, irregular or increased bowel movements or fatigue. So if you try oats, just be mindful of how you feel following the meal. Your body will let you know how it’s doing.]
Tags: gluten-free, granola, nuts, seeds, whole foods