Eating healthy is difficult when you travel, and especially so if you’re on a restricted diet. A friend of mine who has to avoid gluten was going out of town, so I made her a batch of gluten free granola. As is typical for my house, I did a double batch, which is why the quantities you’ll see here are so much larger than what you might see from this recipe.
Start by mixing together gluten free rolled oats, chopped almonds (or substitute other mixed nuts), pumpkin seeds, and sesame seeds in a roasting pan. I used to use a baking sheet, but this works much better for stirring and not spilling any into your oven or on the floor.
Next add in ground cinnamon, ground ginger, and kosher salt.
Chop up a bunch of dried fruit. I used mostly apricots, dates, and prunes.
Pour maple syrup and vegetable oil over and stir well to combine.
Bake, stirring every 12 minutes, for 36-48 minutes, depending on well everything is browning.
recipe from Gluten Free Girl
5 cup oats (please make sure they are certified gluten-free)
2 cups coarsely chopped almonds
1 cup pumpkin seeds
3/4 cup sesame seeds
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon kosher salt
1 1/2 cups mixed dried fruit (we used apricots, sour cherries, and golden raisins here)
3/4 cup maple syrup
2 tablespoons canola or other vegetable oil
Preheat the oven to 350°.
Mix together the oats, almonds, pumpkin seeds, and sesame seeds. Make sure you use a large baking sheet or roasting pan for this. (I prefer the roasting pan, because you can really swirl around those ingredients without spilling them on the floor.) Sprinkle the cinnamon, ginger, and salt over the top. Stir it up.
Toss the bite-sized pieces of dried fruit over the top of the oats mixture. To be honest, you might want more than 1 1/2 cups here. I kept throwing more on until about 1/2 of the surface of the oats had fruit on it. Use your own judgment here. Stir it all up.
Drizzle the maple syrup evenly over the surface of the oats mixture. Do the same with the oil. Stir it all up until everything is well coated — not too sticky, but not dry either. Done? Great. Throw it in the oven.
Bake for 12 minutes, then stir up the granola-in-the-making, then put the pan back in the oven. Repeat this process three more times (it could twice or four times for you, depending on your oven). You’re looking for the granola to be not-at-all wet, golden brown, with a bit of crunch.
Pull it out of the oven and let it cool before devouring it.
Makes 10 cups or so.