My husband Charlie recently discovered he is allergic to a few things, including gluten. Unfortunately, a number of cereals, which Charlie loves to eat for breakfast contain wheat- i.e. gluten.
Now, you can buy a number of gluten free granolas, after all oats are naturally gluten free. But, they are kind of pricy for the tiny little bag you usually get to take home. And honestly, Charlie (with the help of the kids) can easily eat a bag in one sitting. So, in the interests of not spending $100 in granola a month I thought I’d try my hand at homemade granola.
Much to my delight it’s incredibly easy to make, totally delicious, and a much more economical breakfast solution because you can make a huge batch for a few dollars! ( I definitely double the recipe when I make it.)
You can also sub in your favorite dried fruits, nuts, and any other add ins for a completely different cereal each time you make it! (Hint hint: maple syrup makes a great substitution for the honey, especially if you add pecans…)
Recipe adapted from the kitchn.
Homemade Almond and Honey Granola
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1 cup shredded coconut
- 2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 3/4 cup honey
- 1 teaspoon of vanilla extract
- 1 cup raisins
Heat the oven to 300°F and line a baking sheet with parchment paper and set aside.
Add the oats, almonds, shredded coconut, cinnamon, and salt to a large bowl. Use a whisk to mix together, making sure the cinnamon and salt have been evenly distributed.
Add the oil, honey, and vanilla to the bowl and mix well until all the oats have been coated.
Bake for 20 minutes, stirring halfway through. The oats will be golden-brown and the almonds will be toasted.
Remove from the oven, add the raisins and mix. Use the back of a large spoon to push down the oats, this will help the oats to clump when they cool. Cool completely before storing the granola in an airtight container. The granola will save for several days at room temperature.