Lately I have been feeling very envious of my husband's artisan granola. Since it is not made with gluten-free oats, I cannot indulge. I started thinking about how easy it would be to make my own granola and that I probably even have all the essential ingrediets already in my pantry. I researched granola recipes and realized that making granola has a lot of flexibility. I invented this recipe based on what I had in my pantry and what I thought would suit my personal tastes. But you can totally change this up however you want. Just watch that it doesn't get over-browned. I was babysitting the morning I made this and got hung up changing a diaper and entertaining the 3-year-olds and mine got just a little more toasted than I would have liked. But still the yummy sweet crunchiness I was craving!
4 cups gluten-free oats
1 cup raw sunflower seeds
1 cup chopped almonds
1/2 cup chopped pecans (or other nuts of choice)
1 cup unsweetened shredded coconut
1 tsp cinnamon
1 tsp salt
1/2 cup brown sugar
1/2 cup ground flax seed
1/2 cup canola oil
1/2 cup maple syrup
1/2 cup applesauce
1 cup chopped dried fruit (such as papaya)
1/2 cup craisins
1/2 cup raisins
1 cup banana chips, broken in pieces
Preheat oven to 350 degrees. Mix dry ingredients together and make sure to break up any brown sugar lumps. Whisk together the canola oil, maple syrup and applesauce and add to the oat mixture. Make sure to coat all of the dry ingredients with the wet. Spread into a very large roasting pan and roast in the oven until lightly browned. Stir every 10 minutes during cooking to ensure even browning. Cool for 10 minutes then stir in dried fruit, craisins, raisins and banana chips. Cool completely, then store in an airtight container.
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