Susan’s Favourite Mix and Match Homemade Granola Recipe 2020

The secret is oat flour. A little oat flour mixed with the liquid makes a sticky paste that holds clumps
together after drying. It doesn’t take much oat flour; a quarter of cup per batch will do. With so little
flour, you can’t tell that it’s there.

You can let your imagination run wild when you make granola. The basic ingredients are cereal, oil, and
a sweetener. Then add anything that you like to give it the character, taste, and nutrition that you want
—raisins, cranberries, walnuts, or whatever.

4 cups rolled oats – gluten free

1/2 cup sunflower seeds,
1 /4 cup sesame seeds
1 /2 cup pumpkin seeds,
1 /4 cup ground flax seeds
1 /4 cup hemp hearts
1 cup flaked coconut
1/2 cup walnuts or almonds (optional)
1/2 teaspoon sea salt
1 /2 tsp cinnamon
1/4 cup oat flour or sorghum flour
1/2 cup honey, maple syrup, or a thick syrup made with 1/2 cup brown sugar and 2-3
tablespoons water
1/4 cup grapeseed oil or melted butter
2 tbsp hot water
1 teaspoon vanilla and/or other extract
1 cup raisins or other dried fruit (optional)
Preheat the oven to 300 degrees. Or 30 minutes in frying pan on med low

1. In a large bowl, mix all the dry ingredients together except for the dried fruit and oat flour. Set the
dried fruit aside.

2. In another bowl mix the sweetener, oil, oat flour, water, and extract together.

3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola
will become darker and shinier.

4. Spread the granola in a shallow baking pan. Bake for 25 minutes. Remove the baking sheet from the
oven and stir the granola with a large spatula so that it does not over-brown on the bottom and edges.

5. Add the optional fruit and nuts. Return the granola to the oven and bake for an additional 12 minutes.
Remove the granola from the oven and let it cool on the baking sheet. Letting the granola cool on the
baking sheet will retain the clumps. Once the granola has cooled, scrape it into a large bowl.

6. Store your granola in a sealed container and use within ten days. May be stored for longer periods in
the refrigerator or freezer. Tips: 1. Granola will become crispier and crunchier as it cools.