Gluten Free Granola
7 cups oats
1/2 cup rice bran
1 cup quinoa flakes
1 cup unsweetened coconut flakes
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped almonds
1 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup flax seeds
3 tbsp ground cinnamon
1 tsp sea salt
1 cup canola oil
1 cup honey
1 tbsp vanilla extract
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a large bowl.
3. Combine the oil, honey, and vanilla extract. Mix well. Pour over the dry ingredients and blend thoroughly with a large spoon.
4. Spread the mixture on a lightly greased baking pan and roast for 10 minutes. Remove from the oven, mix the granola and return to the oven. Roast again for 10 minutes. Remove from the oven and reduce the heat to 250 degrees. Mix the granola and return to the oven for one or two more 15 minute segments, mixing between any baking segments.
5. When the granola is finished baking, let it sit in the baking pans until it cools. While it cools, stir it every 15 minutes to prevent it from clumping.
Option #1: add dried fruits (raisins, diced apricots, cranberries etc.) during the last one or two baking segments. If you add it much sooner than that, the fruit is likely to burn.
Option #2: Add 1/4 to 1/2 cup molasses to oil/honey/vanilla mixture before mixing with dry mixture.
Option #3: Bake in a crockpot on high for 1 1/2 hours, mixing every 30 minutes, then low for 3 - 4 hours, propped open with a chopstick, mixing every 30 minutes. When I've done this in the crockpot, I've used two crockpots - the granola was easier to handle and less likely to burn. It might've been my particular crockpots, but that's what worked for me.