adapted from Gluten Free Girl
- 3 cups Gluten Free oats
- 2 cups Erewhon Crispy Brown Rice – Gluten Free cereal
- ½ cup chopped walnuts
- ½ cup almonds
- ¼ cup unsweetened coconut
- ¼ cup dried berries (I used a blend of blueberries, cranberries, cherries & sultanas)
- 1/2 cup brown rice flour
- 1 tablespoon cinnamon (if you can find Saigon cinnamon, use a touch less)
- 1 teaspoon allspice
- ½ tsp. cardamom
- 1 teaspoon ginger
- ¾ cup honey
- ½ cup unfiltered apple juice
- 1 tablespoon vanilla extract (make sure it’s gluten-free)
- 2 teaspoons canola oil
Preheat the oven to 250°, at least half an hour before you will put the granola in the oven. Coat a baking sheet with canola oil (or, you can use vegetable oil spray, if you are sure it is gluten-free).
Combine the oats, walnuts, almonds, coconut, Erewhon Crispy Brown Rice- Gluten Free cereal, dried berries and rice flour. Toss them until the flours coat everything else. Then, add the cinnamon, allspice, cardamom and ginger. Toss again.
In a large measuring cup (or bowl), combine the honey, apple juice, vanilla extract, and canola oil. Whisk them together until they have become a single, coherent entity.
Pour the honey mixture into the dry ingredients. Carefully, stir it all together with a wooden spoon, until the liquids have thoroughly saturated all the oats. Turn the mixture onto the baking sheet and pat it all out into an even layer.
Place the baking sheet in the oven and bake for fifteen minutes. Take the sheet out of the oven and turn the entire mixture over with a strong spatula, as though you are tilling dirt. Spread and pat, then put it back in the oven. Check again after fifteen minutes. When the new layer of granola is slightly browned, turn it all over again. Cook for at least an hour and a half, to two hours, checking and turning the granola throughout this process.
When the granola is thoroughly browned, and dry to the touch rather than sticky, take the baking sheet out of the oven. Let it rest for fifteen minutes, to cool. Afterwards, scrape the granola into your favorite, wide-mouthed container with a lid. Store it in the refrigerator, where it will keep for up to a week to ten days.
Gift-wrapping idea: Line a cookie tin with parchment paper. Once the granola is room temperature, fill the parchment paper lined tin with granola. Fold the edges of the parchment paper over the granola. Stamp a colored label and then write your message on the label. Wrap a ribbon around the outside of the tin and seal it with the stamped label. Voila. Chic and easy.