Putting more crunch in your life!

Granola is one of those things that feels a little too expensive for what it’s worth, especially if you add it to everything as I do. It’s endlessly adaptable – a handful for energy, sprinkled over yogurt with frozen berries for a quick parfait, and even a yummy topping for ice cream. But it’s too pricy – especially gluten-free varieties! – to purchase when I use it as much as I do.

I found this recipe many years ago, and it has become a staple in my house. I tend to double and triple it because it lasts so long. The fruit is easily interchangeable, and I like to use whatever I have on hand. You can really go crazy with all the adaptations for this recipe as long as you keep your recipe proportions! Try mango and pineapple for a tropical mix or perhaps a berry medley version. 

Some brands make gluten-free rolled oats – you can use those too, and make your own personal blend of gluten-free granola that will beat store-bought.

My only recommendation – and one I make to anybody who enjoys baking – is to invest in a kitchen scale. If you use the gram measurements for this, it will be more accurate. It’s also nice not to have to measure everything into cups and then clean them afterwards – you can simply dump into one bowl when you have a scale. I love not having to pack brown sugar.

[Dry ingredients]

• 1 1/3 cup (150g) rolled oats

• ¾ cup (70g) raw pecans (or other nuts, such as walnuts)

• ½ cup (50g) sliced ​​almonds

• ½ cup (25g) unsweetened coconut flakes

• ¼ cup (30g) raisins or dried cranberries

• ¼ cup (30g) Your choice of dried fruit (blueberries, pineapple, mango, etc.)

[Syrup]

• Scant ¼ cup (60g) maple syrup

• ¼ cup (45g) light brown sugar

• ¼ cup (50g) olive oil or other neutral oil like vegetable (don’t use a super nice olive oil – you don’t want that flavor!)

• ¾ teaspoon (2g) ground cinnamon

• ¾ teaspoon (3g) salt 

1. Mix all your dry ingredients together (minus dried fruit) into a large bowl. Preheat your oven to 266 degrees Fahrenheit.

2. Put the syrup ingredients in a pot and bring it to a boil to dissolve the sugar and salt.

3. After boiling, take the syrup off the heat and pour over dry ingredients (minus the dried fruit). Mix well so that there are no dry patches or pockets without syrup coating.

4. Spread out on a pan lined with parchment paper or a baking sheet. 

5. Bake for 15 minutes. Remove it from the oven, stir it around, and press it flat back onto the tray.

6. Bake for another 15 minutes and then remove again from the oven to stir then flatten out.

7. Bake for another 10 minutes then remove, add your dried fruit, and stir it all together before smoothing it flat one last time.

8. Bake for 5 more minutes then take out to fully cool.

It will be soft when it comes out of the oven but turns crunchy after cooling! If you don’t want it as crunchy, adjust your bake times. You can store it in an airtight container for around 3 weeks at room temperature or freeze it to keep it for a few more months.