Finding granola without additives, preservatives, high in refined sugar and/or bad fats is becoming harder and harder to come by, so I have started making my own.
- 3 cups gluten-free rolled oats (naturally gluten free, but depending on where the oats are processed gluten flours may inadvertently get mixed in – so investigate the producers)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup raw honey (please try to use honey that is local to your area — the pollens help with allergies and other environmental sensitives)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup raw pumpkin seeds
- Heat the oven to 300°F and arrange a rack in the middle.
- Place the oats, maple syrup, cinnamon, and salt in a large bowl and stir to combine; set aside.
- Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
- Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
- Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)
- Add the cranberries and pumpkin seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.