Eating healthy is difficult when you travel, and especially so if you’re on a restricted diet. A friend of mine who has to avoid gluten was going out of town, so I made her a batch of gluten free granola. As is typical for my house, I did a double batch, which is why the quantities you’ll see here are so much larger than what you might see from this recipe.
Start by mixing together gluten free rolled oats, chopped almonds (or substitute other mixed nuts), pumpkin seeds, and sesame seeds in a roasting pan. I used to use a baking sheet, but this works much better for stirring and not spilling any into your oven or on the floor.
Next add in ground cinnamon, ground ginger, and kosher salt.
Chop up a bunch of dried fruit. I used mostly apricots, dates, and prunes.
Pour maple syrup and vegetable oil over and stir well to combine.
Bake, stirring every 12 minutes, for 36-48 minutes, depending on well everything is browning.
- 5 cup gluten-free oats
- 2 cups coarsely chopped almonds
- 1 cup pumpkin seeds
- 3/4 cup sesame seeds
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon kosher salt
- 2 cups mixed dried fruit
- 3/4 cup maple syrup
- 2 tablespoons canola or other vegetable oil
Preheat the oven to 350°.
Mix together the oats, almonds, pumpkin seeds, and sesame seeds. Make sure you use a large baking sheet or roasting pan for this. (A roasting pan is great here so it won't spill over the sides as you stir it.) Sprinkle the cinnamon, ginger, and salt over the top. Stir.
Toss the dried fruit on top of the oats mixture. Stir it all up.
Drizzle the maple syrup evenly over the oats mixture. Do the same with the oil. Stir it until everything is well coated and sticky.
Bake for 12 minutes, stir, and put the pan back in the oven. Repeat this process three more times (it could twice or four times for you, depending on your oven). You’re looking for the granola to be not-at-all wet, golden brown, with a bit of crunch.
Pull it out of the oven and let it cool.