Homemade granola was one of the first recipes I created when going gluten free. Simple yet delicious this recipe brings back fond memories of my early attempts at gluten free baking. Fortunately, this one is fool proof. You can also find it in my first cookbook along with many other A+mazing gluten and dairy free recipes.
Honey Vanilla Granola
3 cups gluten free rolled oats
1 cup golden raisins
½ cup dried cranberries
½ cup sweetened organic coconut flakes
½ cup organic brown sugar
¼ raw organic cane sugar
½ teaspoon vanilla extract
3 tablespoons honey (optional)
5 tablespoons earth balance
¼ cup rice milk
- Pre-heat oven to 350 degrees. On a non stick coated cookie sheet spread rolled oats and lightly toast them for 10 minutes.
- Meanwhile, in a small sauce pan on low heat, combine and melt earth balance, brown sugar, cane sugar, honey, and vanilla stirring constantly. Stir in rice milk until smooth. Set mixture aside
- In a large bowl combine toasted oats along with dry ingredients.
- Mix the brown sugar mixture into the dry mixture making sure to coat well. Spread and press the moistened mixture on to the cookie sheet .
- Turn oven down to 300 degrees and bake granola for 20-30 minutes or until golden and crisp. Be sure to check periodically so as to not burn the raisins.
- Remove granola from oven and allow to cool on a baking rack for 15-20 minutes, cut granola into squares.
