Maple Oat Granola–Yum!

I have a confession–I had never made granola before!  I always felt that what I bought was OK, but when I couldn’t find the one we really liked, I had to settle for some ingredients that I just didn’t like.  Finally, one day recently, I ran across this easy recipe that sounded delicious and I realized that I could make a granola that just had what we wanted!  It seemed too easy but I had to try.

This granola is so delicious, I think I will be making it every couple of weeks to have it on hand.  Plus it was fun to plan just what flavors everybody wanted in their gluten-free breakfast cereal.  We all decided what dried fruit to use–this time it was dried cranberries–but I think I’ll try dates or raisins in the fall.  I admit that the recipe calls for 3/4 cup of maple syrup, which seemed a lot and in the future I might do a short measure just to see if I can get away with it.  Limiting sugar is a long-term goal of mine.  But I always try the recipe as printed at least the first time.  We’ll see how things develop over time.

I hope you play with the meals you make for your gluten-free family.  Once I have a recipe that the entire family likes, I look at the nutrition to see if I can add to it but still get the same results.  For example, I’ll try using a little less syrup but add natural maple flavoring–just to see if we can get the same results with less sugar.  Often, my family has no idea that I have tinkered with their favorites!  A mom has to do what a mom has to do!  The other thing I’m going to do is not stir it too much so I have larger clumps of the granola.  I can see this as hand food for a road trip–my own gluten-free, trail mix!  Also, I can see breakfast yogurt parfaits for girl’s overnights! Yay!

Gluten-Free Maple Oat Granola
  • 3 tablespoons unsalted butter
  • ¾ cups maple syrup
  • 2 tablespoons honey
  • 2 cups Positively Free ™ Instant Oats
  • ½ cup slivered almonds
  • ¼ cup sweetened, dried cranberries
  • ¼ cup roasted, salted sunflower kernals
  • ¼ cup roasted, salted pumpkin seeds
  1. Preheat oven to 350 degrees F and line a medium size cookie sheet with parchment paper.
  2. Combine butter, syrup and honey in a small saucepan and heat on medium just until the butter is melted. Do not boil. Remove from heat and set aside.
  3. Put the oats, almonds, dried cranberries, sunflower kernels and pumpkin seeds in a large mixing bow and stir to combine. This is when I make sure the cranberries are separated as they tend to stick together. Gradually pour in the butter mixture and stir. I usually do half of the butter mixture, stir and then add the second half so it gets thoroughly and evenly mixed into the dry ingredients.
  4. Spread this mixture on the prepared cookie sheet and bake for 15 minutes or so. Stir after about 7 minutes. Turn off oven and allow granola to cool in the oven. It will crisp up as it cools. Enjoy!