As I have now mentioned several times, I ordered twenty-five pounds of wonderful pure, uncontaminated oatmeal from Cream Hill in Quebec, and my life has been greatly enriched by being able to reintroduce the texture and taste of oats into my diet. Here’s a fantastic granola recipe that tastes a bit similar to “Harvest Crunch” and is good by the handful as well as by the bowlful.
(And the warning again -- uncontaminated oats are not available everywhere, and not all celiacs can tolerate oats at all, so be sure whomever you’re cooking for is okay with oats, and be absolutely sure you use pure, uncontaminated oats.)
3 cups rolled oats
1/3 cup flaxseed meal
1/2 cup unsweetened shredded coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pepitas (raw hulled pumpkin seeds)
1/2 cup sliced almonds
2 tbsp powdered milk or soy milk powder
1/4 cup vegetable oil
1/3 cup honey
2 tsp vanilla
1/2 tsp almond extract
1/4 tsp sea salt
In a large bowl, combine oats, flaxseed, coconut, sesame seeds, sunflower seeds, pepitas, almonds, and milk powder.
In a small saucepan over low heat, melt honey with vegetable oil. Remove from heat. Add vanilla and almond extract. Pour over oat mixture and stir well. Spread on a rimmed baking sheet. Sprinkle with sea salt.
Bake at 300F for 30 minutes, stirring well every 7 minutes. Remove from oven. Allow to cool on baking sheet, stirring occasionally until fully cool.
Add raisins or other dried fruit if you like.
