[INCLUDES RECIPE UPDATE 1/30/10]
Ever since turning gluten-free, I haven’t laid my lips on a single oat- due to the fact that most are contaminated with gluten during processing. It’s was just one of those things, part of the spiel you gave the wheat-eating onlookers: “I can’t eat wheat, oats, barley, or rye” [or spelt, triticale, etc]
Oh, the wondrous oat- so delicious! I can’t ever emember being a fan of them before going gluten-free. But of course, being deprived of something makes you want it even more, so when my mom showed me the Bob’s Red Mill bag of certified gluten-free rolled oats, I started going on an oat frenzy. Here is what I’m done so far:
1. Eaten the oats plain
2. Oatmeal raisin cookies
4. More oatmeal [man, that stuff is GOOD!]
6. Granola- the recipe for today!
With my granola, there’s no hassle of using the oven! Instead, you do everything on stove top and have your granola within 15 minutes. It’s modeled so that you can use any nuts or seeds you please; I used a mixture of peanuts, cashews, walnuts, almonds, pumpkin seeds, sunflower seeds, and sesame seeds, and raisins for the dried fruit.
Unfortunately, there is no picture because the laptop I use to upload photos is on a three day trip- but I’ll post it on Flickr and this post very soon. *UPDATE: It’s here now*
3/4 c. your choice mixed nuts and seeds
1 c. certified gluten-free rolled oats [I use Bob’s Red Mill]
1/4 c. your choice dried fruit, chopped as needed
1 teaspoon coconut oil
1 tablespoon brown rice syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Heat a large skillet over low-medium heat. Dry [Without using any oil] toast the nuts and seeds, stirring frequently, until lightly browned and the seeds are popping out of their skins, as is the case with pumpkin seeds. Add the oats and continued toasting- stirring frequently- for another couple minutes.
Incorporate the dried fruit, then add the coconut oil to the pan- it doesn’t matter if it’s solidified or not, as it will melt anyway- and coat the granola. Allow the coconut oil to penetrate before coating the contents of the pan with the brown rice syrup, ground cinnamon and vanilla extract. Now stir the granola constantly, allowing it to get crispy. Once crispy, remove the granola from the pan to cool (or not- it’s great warm).
Serve warm or cooled with non-dairy milk or as a satisfying snack. Store in an air-tight container.
Makes 2 cups of granola