A delicious, crunchy granola recipe that is gluten-free and has no processed sugar. Make sure to use certified gluten-free oats and raw honey and let the granola cool completely before breaking into clumps and serving.
½cuplight olive oilor other, high heat oil like avocado or coconut oil
⅓cupraw honey
½teaspoonvanilla extract
¾teaspoondried ginger
½teaspoondried turmeric
¼teaspoonsalt
3cupsold fashioned oatscertified gluten-free
¼cuphemp seeds
½cupsliced almonds
2tablespoonsflaxseed meal
½cupgolden raisins
Instructions
Preheat the oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
In a large mixing bowl, whisk together the oil, honey, and vanilla together until the honey is dissolved into the oil.
Whisk the ginger, turmeric, and salt into the honey mixture until the spices are thoroughly mixed in.
Add the oats, hemp seeds, almonds, and flaxseed meal to the honey mixture and stir thoroughly with a rubber scraper/spatula or wooden spoon until all the dry ingredients are evenly distributed throughout and are thoroughly covered with the honey mixture.
Dump the oats onto the baking sheet and spread them out evenly across the pan in a layer about ½ inch thick.
Bake for 20-22 minutes, stirring the granola halfway through, or until the granola is golden brown and not burnt.
Remove the granola from the oven and stir in the golden raisins immediately. Then, let cool on a cooling rack until at room temperature without stirring any further.
Break the granola into clusters and serve over yogurt or cottage cheese, by itself, or with milk!
Notes
1. This granola will last in an airtight container at room temperature for up to 2 weeks. It should last up to 2 months in an airtight container in the freezer.