This granola was something I quickly created with what I had on hand for our road trip to Chicago a couple of weeks ago. When I shared the photo on Instagram and Facebook, people were asking for the recipe like crazy! So, twist my arm, of course I made it again and this time I actually measured and paid attention to what I added in.
If you are gluten-free and can tolerate (and enjoy) gluten-free oats, you have to make your own granola. It is so simple, so inexpensive and you can always make it just the way you want it. Plus, I really enjoy cleaning up the pantry and making use of all of the random leftover seeds, nuts and dried fruit by just dumping it all into a delicious and creative granola. The bonus is how incredible it makes the house smell, too. Obviously if you aren’t gluten-free, you can just make this with regular rolled oats!
This granola keeps quite well in sealed glass jars or you could also just store it in ziplock bags, etc. It’s great straight-up as cereal with your favorite non-dairy (or dairy) milk with some freshly sliced bananas, sprinkled over ice cream or yogurt, you could also use it as a topping or filling on a baked apple, on top of muffins, etc. Get creative and do yourself a favor and make your own granola ASAP if you never have. You will be obsessed.
- 4 cups certified gluten-free rolled oats
- 1 cup dried organic Black Mission figs, sliced
- 3/4 cup shelled pistachios (raw or roasted will work)
- 1/2 cup finely shredded unsweetened organic coconut
- 1/4 cup flax seeds
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 pinch of ground ginger
- Juice from 2 oranges (about 1 cup)
- 1-2 teaspoons orange zest
- 1/4 cup maple syrup (honey or any other liquid sweetener will work, too)
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon blackstrap molasses (optional)
Preheat oven to 300ºF.
Line a large baking sheet with parchment paper. You can also use a roasting pan, which is nice since you can just mix all of the ingredients right in it, without losing things over the edge.
Combine all of your dry ingredients: oats, figs, pistachios, flaxseeds and coconut with all of your spices, in a large bowl (or in your roasting pan). Mix well.
In a small bowl stir together all the wet ingredients: orange juice, zest, maple syrup, vanilla and blackstrap molasses.
Pour the wet ingredients over the dry ingredients and stir until well coated. Let sit 5 to 10 minutes.
If you aren’t using a roasting pan, spread the granola from the bowl onto the baking sheet(s) and bake for 30-40 minutes. Toss every 10 minutes or so to provide even toasting.
Let cool completely – it will get crispier as it cools. Keep in airtight container.