This is an old family recipe that actually is naturally gluten, dairy, and sugar free. I’ve been making it for years and I always seem to have some on hand. You can eat it the traditional way (with milk – or in my case soy/rice/almond milk) as a breakfast cereal, but I also eat it like a trail mix or I add it to fruit shakes. I also usually double the recipe because I go through it fast. If you have to share this granola, I definitely recommend making a double batch at a time!
5 cups rolled oats (I recommend buying specifically gluten free oats for the average ‘gluten-free-er’)
1/2 cup raw sesame seeds
1/2 cup flax seed
1 cup sunflower seeds
1 cup unsweetened coconut
1/2 cup almonds, coarsely chopped
1/2 cup pecans, coarsely chopped
2 teaspoons salt
1 cup extra virgin olive oil
1 12oz can organic 100 percent fruit juice concentrate (I recommend NOT using apple juice or any citrus based juice – it can make the granola seem bitter. I typically use a berry mix or something with grape, peach, or cranberry.)
2 teaspoons vanilla extract
Preheat the oven to 250 degree’s.
Combine all the dry ingredients together in a large mixing bowl (And I do mean LARGE…) until it is well mixed.
In a separate bowl, combine the olive oil, thawed fruit juice concentrate, and vanilla extract until well mixed. Pour that mixture into the dry ingredient bowl. Mix well. Make sure you get all the dry ingredients at the base of the bowl too. It can be challenging but you want to make sure the juice and olive oil is well spread throughout; other wise some of the granola will burn and some will be soggy.
Spray two large cookie sheets with cooking or baking spray. Evenly distribute the granola onto the two sheets. Put in the oven.
Let the granola bake in 20 to 30 minute intervals (it will vary depending on your stove and this is something you need to keep an eye on as it bakes.) Take the pans out of the stove at the intervals and mix the granola well. I typically do this about three times. I like my granola a bit crunchy, so I usually have it baking for about 2 hours total, mixing it often during that time.
When you remove it from the oven the last time, leave it out to cool for about 30 minutes. Then you’re ready to store it or eat some right away!
This recipe is linked to Foodie Friday Fix – Sunflower Seeds.