Simple Granola (Mom’s version)

This granola is very addictive.  I usually have to freeze some of it so I don’t continue just eating and eating it.  My friends who have tried it have said they just kept eating and eating it.  There is something very enticing about this recipe and I have yet to find another granola I like better.  I think the fact that it is made mostly of oats, nuts, raisins and honey makes it seem like you should be able to eat lots of it.  It is also way more filling than you think due to the flour in it.  I usually get tricked at least once each time I make it.  I usually eat it like cereal by serving it with coconut milk.  We grew up with this recipe and it was one of the first things I worked on making gluten free.



5 c. oats (I used Bob’s Red Mill Gluten Free Quick Oats)

2 c. brown rice flour (or whole wheat if you are NOT gluten free)

1 c. coconut flakes, sweetened (could switch it out for unsweetened if you want less sugar)

1 c. raisins, plumped (In the past I have also used craisins, dried apricots, dates, or a mixture of all.)

2 c. nuts, chopped (I used half walnuts and half pecans.  You could also use almonds.)

1/2 c. water

1 c. oil

1 c. honey (maybe you could switch it out for something else if you really want it to be vegan)

2 tsp vanilla

1 T. salt



Plump the raisins by soaking them in water.  Drain the water when it comes time to use the raisins.

Combine the oats, brown rice flour, and coconut.  Add in the raisins and nuts.  Mix together the water, honey, oil, vanilla and salt and then add to the mixture.  Stir well.

Preheat the oven to 250 degrees.  Grease two baking sheets and then spread out the granola mixture evenly on the two pans.  You may want to wet your hands to help you press it down.

Bake the granola for one hour, stirring every 15 minutes.  It is very important to stir the granola every 15 minutes.  I set the time for 15 minutes and take one baking sheet out at a time.  Each time the timer goes off, I immediately reset it for another 15 minutes.

Allow to cool and then store in an airtight container.  I usually keep it in the fridge or the freezer to extend its shelf life.


Here is a visual of the process:


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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