Have you noticed how popular granola has become lately? And how expensive it can be? I’ve seen some specialty granola, or do we call it “artisan granola”, selling for $14.95 per pound! It motivated me to try making my own and my family tells me I’ve come up with a winner! I’m calling it “Go Nuts Granola”. The good news is my granola recipe is gluten-free and meets my criteria for “low in sugar”. For those with nut allergies, you can substitute pumpkin seeds and sunflower seeds for the nuts.
Jill’s Go Nuts Granola
1/3 cup honey
¼ cup brown sugar
4 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ cup vegetable oil
5 cups old-fashioned rolled oats (do not use instant oats)
3/4 cup roasted or raw unsalted almonds, coarsely chopped
¾ cup unsalted hazelnuts, coarsely chopped
½ cup unsalted pumpkin seeds
1. Adjust oven rack to upper-middle position and pre-heat oven to 325*F (or 300*F for dark baking pans). Line two rimmed baking pans with parchment paper.
2. Whisk oil, honey, brown sugar, vanilla, cinnamon and salt in large bowl. Fold in oats, nuts and seeds until thoroughly coated.
3. Transfer mixture to prepared baking sheets and spread into a thin, even layer (about 3/8 inch thick). Wet your hands and compress oat mixture until very compact. Bake 15 minutes, then turn oven off and rotate pan without stirring the oats.
4. Bake an additional 30 minutes (with oven off), or until lightly browned. DO NOT OVERCOOK. Remove granola from oven and cool to room temperature, about 1 hour. Break cooled granola into chunks.
5. Store in an airtight container for up to 2 weeks.
Makes about 7 cups.
This granola is a great on-the-go snack for young athletes because it helps get much needed calories and many nutrients in a small volume. It’s also very tasty sprinkled on yogurt or fruit salad. I hope your family enjoys it too! Click here if you’d like to print the recipe.
For more snack ideas for student athletes, check out my column in the April issue of Bay Area Parent magazine. You can read just my column by clicking here or the full online magazine by signing in at this link.