Granola made with oats is one of those foods many people on a gluten-free diet fear they have to give up. Wheat germ is an ingredient in many granolas. And although oats do not contain gluten, they are often grown on the same land where wheat is grown on or processed in factories that also process wheat. Those with celiac disease or gluten intolerance are advised to stay away from commercially produced granola and other oat products.
Instructions
1. Purchase certified gluten-free oats. Make sure the spices you use are also gluten-free -- occasionally wheat is used as a filler in spices.
2. Preheat the oven to 325 degrees F. Oil the cookie sheet. You can also use a 9 ½-inch by 13-inch baking dish.
3. Mix the honey or the maple syrup with the oil. In a large mixing bowl, toss together the dry ingredients, except for the dried fruit. Pour the liquid mixture over the oats mixture.
4. Stir the oats mixture well for a few minutes with a wooden spoon until it is uniformly sticky. Spread the mixture loosely on the cookie sheet up to the rim. Ideally, the layer of granola should be thin so the granola toasts thoroughly and becomes crispy rather than chewy.
5. Bake at 325 degrees F in the middle oven rack for 45 minutes. Check oats to see if they are done. If you are using a deeper dish than a cookie sheet, turn the mixture every 20 minutes and bake for an extra 10 minutes. Bake until the oats are golden brown but not burnt.
6. Toss in the dried fruit when the oats are still warm. Cool before using. Note for next time if the granola is too crispy or chewy for your taste. If too chewy and not sweet enough, add 1/4 cup more honey to the recipe.
Tags: cookie sheet, dried fruit, oats mixture