I’ve been making this granola recipe for years. It was my go-to before the nut-free frenzy. (I have a newer nut free granola recipe that I can send to school.) The only thing I’ve changed is substituting flax seed or hemp seed for the sesame seeds. I learned years ago how sesame seeds are everywhere when I had to remove them from my diet (ie, hummus and almost every cracker and many breads contains sesame seeds) and many people have sensitivities to these tiny seeds so I omit them in my home baking, usually.
This granola is high in nuts with a minimal amount of gluten free oats. If you are looking for grain free you could easily omit oats and lessen the oil and/or honey slightly.
gluten free, dairy free, vegan, grain free option
300º, 1 hour
• 1 cup gluten free rolled oats
• 1 cup raw almonds
• 1 cup raw cashews
• 1 cup raw walnuts
• 1 cup raw pumpkin seeds
• 1 cup raisins
• 1/4 cup flax
• 1/4 cup hemp seed
• 1/4 cup chia seed (optional)
• 1/4 cup honey
• 2 tbsp coconut oil (or sunflower oil)
• sea salt
MIX the above ingredients except for the raisins and spread evenly onto baking sheet. (My fav is stoneware roasting sheet by pampered chef.) If you need to melt the honey on low heat, do so.
PLACE in oven for 20 minutes. Stir. Repeat 2 more times, to make an hour of roasting.
RAISINS can go in for the last 20 minutes (mix them into the granola) – they’ll blow up like balloons but will settle and will just be a bit chewier than normal. Otherwise add them immediately after removing the pan from the oven, so that they get coated with the mixture.
COOL granola before storing in glass jar.