I love granola but it is something I can not have unless it is all Gluten free (since I have celiac disease). This is a great recipe, I am still on the hunt for a great Gluten free one. Hope you love this..try it over your favorite all natural yogurt.
3 cups old-fashioned rolled oats (not instant)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/2 tablespoon wheat germ or flax seed (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons unsalted butter, melted
1/2 cup pure maple syrup (preferably Grade A Dark Amber)
Preheat oven to 325 degrees F and place rack in the center of the oven. Either spray with spray butter or line a baking sheet with parchment paper.
In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.
In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the greased baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.
Makes about 5 cups.
Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.