granola — Housewife's Whimsy

I love having granola with yogurt for breakfast or even as a snack during the day. When I decided to start avoiding gluten I looked for gluten free granolas. Unfortunately I haven’t actually found one that I enjoyed. I found the texture of most of the ones I tried to be pretty unappetizing.I’ve been making this granola recipe for several years and Alex and I have really come to love it. It only took a few adaptations to make it gluten free, the biggest being purchasing gluten free rolled oats. I found a 2lb bag of gluten free rolled oats at Trader Joes the last time I was there and they made an excellent base for this recipe. I used the applesauce I canned at the end of last summer. When I make it I put it in a container with just enough for this recipe. Also, my applesauce has no added sugar so that is a bonus when it comes to making this.This granola has a light apple cinnamon taste and makes a lovely pairing with greek yogurt. It also goes well on its own if you prefer it as a healthy snack. If you like you can add some dried fruit after the granola has cooked and before you store it. The granola will store well in an airtight container for several weeks to a month.

GF Apple Cinnamon Granola4 ½ Cup GF Rolled Oats1 Cup Raw Slivered Almonds¼ Cup Whole Flaxseed2 Tablespoons Ground Flaxseed Meal1 ½ Teaspoon Ground Cinnamon1 Teaspoon Salt¾ Cup Applesauce2 Tablespoons Olive Oil¼ Cup Honey1/3 Cup Brown Rice Syrup¾ Cup Brown SugarPreheat the oven to 325, and grease a cookie sheet.

In a large bowl combine the oats, almonds, flax, ground flax, cinnamon and salt. Stir together.

In another bowl mix together the applesauce, honey, oil, rice syrup and brown sugar.

Once thoroughly combined mix the wet ingredients into the dry ingredients until everything is wet.Spread onto the cookie sheet.

Bake for 30-40 minutes stirring every 15 minutes. Make sure to break up any clumps while the mixture is still warm.

Once you remove the granola from the oven it will continue to dry and get crisp. Store in an airtight container.

[amd-yrecipe-recipe:7]

Source: Adapted from The Joy of Baking