Thursday, February 9, 2012

Granola all day...

I'm a granola addict. Granola on yogurt, as cereal, as a healthy snack...I've even been known to throw a little in with my cream of rice followed by a dollop of Greek yogurt to top it off - Yum! Buuuuut, I was growing tired of the gluten-free store bought granola on the market. Let me say however, they were all wonderful additions to the GF market when a few brands hit the shelves over the past couple of years, but with the "roll-your-eyes" high price of store-bought granola and the "less than super fresh taste," I'd grown tired of packaged and was so ready to find a great recipe and make my own.

I'd tried creating a few batches using the obvious ingredients; Gluten-free oats, almond, etc. but the flavor was a bit drab and didn't create the crunch I was wanting to bite in to. So, as I was perusing one of my favorite blogs, Orangette, I came across Molly's posting about her obsession for granola too! The recipe she found on a mutually beloved food site, Food52, featured a fab recipe for Early Bird's Farmhand's Choice granola that popped up in the “Genius Recipes” column at Food52. It sounded so delish, including the sweetness of molasses and brown sugar, AND savory texture of olive oil - Ahh, that's what I was missing!

Update: - Are Oats Gluten-Free? This has been a question circulating around as a bit of a mystery. Do your research and always read the labels so you know the oats you are buying have been certified GF which should guarantee no cross contamination. Here's a link to Jane Anderson's Celiac Disease site and an update on gluten-free oats and what you should know before you buy and bake.

Olive Oil and Maple Granola
Adapted from Nekisia Davis, Early Bird Foods, and Food 52

Knowing how pri$ey nuts and seeds can be, I tend to buy mine at Trader Joe's or in the bulk section at Whole Foods, which makes them more affordable and able to keep a constant supply on-hand. I also was able to find coconut chips in bulk.

"The next time I make this, I might cut back a little on the brown sugar, but I recommend trying it as written first." Orangette

- 3 Cups rolled certified gluten-free oats (make sure that the oats state they are gluten-free - I use Bob's Red Mill GF Oats)
- 1 cup raw hulled pumpkin seeds
- 1 cup raw hulled sunflower seeds
- 1 cup unsweetened coconut chips
- 1 1/4 cup raw pecans, whole or chopped
- Packed 1/2 cup light brown sugar
- 1 tsp. kosher salt
- 3/4 cup maple syrup, preferably Grade B
- 1/2 cup olive oil
- 1 tbsp. organic cinnamon
Dried cranberries and/or raisins are optional but you'd be crazy to leave them out! Trader Joe's has wonderful dried cranberries with orange essence ~ Yum!
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, cinnamon, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried apricots, cranberries, or cherries.

Note: Granola will keep at room temperature for up to a month in a sealed container.

Makes about 7 cups

Just add to your favorite yogurt or as a mid-day snack -

WARNING - one handful will never suffice!


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Anonymous said...

I just made this granola and it is amazing! It must be the olive oil, because something different about this granola is its crispness, not to be confused with being crunchy. Fantastic recipe - thanks for sharing!