Crunchy Granola | #Glutenfree

Made-in-my-kitchen granola is so much better. There hasn’t been any store-bought granola in my pantry ever since we started making our own. Dorie’s recipe calls for the quintessential rolled oats, slivered almonds, sunflower seeds, pumpkin seeds, shredded coconut, any kinds of plump, moist dried fruit (such as raisins, cranberries or apricots), the usual sweeteners (honey, brown sugar) and butter. After 45 minutes to an hour in the oven, all the oats, seeds, nuts and dried fruits turned into the crunchy granola that holds up well against milk or yogurt. Perfect for breakfast.

Instead of baking the granola in two 9-x 13-inch Pyrex pans, I use one half-size sheet pan. It might look like a lot of oats. Let see, there are 5 1/2 cups of them and just as much nuts and seeds in the mix. They don’t last long because they are equally good for snacking than as breakfast cereal. I also follow Dorie’s suggestion to put the granola in glass jars and dress them up as gifts. I gave some to a friend who just underwent back surgery. This made-in-my-kitchen crunchy granola was a big hit —  for breakfast, snack and gifting.

Oats are technically gluten-free since they are not related to gluten-containing grains such as wheat, barley and rye. I also use date sugar instead of the refined brown sugar called for in the recipe. My crunchy granola turned out slightly over-baked. Next time, I’d leave out the dried fruits and add them to the granola when it comes out of the oven.

A big bowl of made-in-my-kitchen granola

 

 

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8 Comments

  • Reply
    attemptingeternallygratitude
    January 23, 2018 at 9:07 am

    You were smart to use a half sheet pan!

  • Reply
    Diane Zwang
    January 23, 2018 at 11:15 am

    I made a half batch, it was a lot. I enjoyed it for snacking better than a breakfast cereal.

  • Reply
    Zosia
    January 23, 2018 at 5:53 pm

    It would make a delicious snack or breakfast treat as a well as a lovely gift.

  • Reply
    Mardi (eat. live. travel. write.)
    January 23, 2018 at 8:09 pm

    This was so good I am forbidden to make it again since I just ate so much of it (note that not all oats are gluten free; speaking from much experience with celiac kids in my cooking clubs!)

    • Reply
      Shirley@EverOpenSauce
      January 24, 2018 at 11:10 pm

      I understand that oats may be problematic for some with celiac. That why I hedged to say: technically gluten free.

  • Reply
    Cakelaw
    January 24, 2018 at 2:44 am

    I just love that your brekky is all ready to go. It looks fab, and I’d love to join you.

  • Reply
    steph (whisk/spoon)
    January 24, 2018 at 1:28 pm

    so delicious!! i also used a half sheet…just did it automaticaly because it makes sense to spread it out more. this surely makes a great gift.

  • Reply
    Summer
    January 25, 2018 at 1:03 pm

    Your granola looks so yummy. How kind of you to share your granola with your friend. I’m sure she enjoyed it.

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