While visiting in Camarillo, Flo served me a bowl of delicious home-made granola. Back home I experimented to come up with a version that works for me. I enjoy chewy foods so I often serve this granola with just a tablespoon or two of applesauce on top or fresh or frozen berries.
- 4 cups old-fashioned oats, gluten-free
- ½ cup water
- ¼ cup nut butter (can use dry Peanut Butter powder mixed in water per directions, if desired)
- ¼ cup pure maple syrup (or honey)
- ¼ cup raw sunflower seeds
- ¼ cup chia seeds
- 1 tsp coconut oil
- 1 tsp real vanilla extract
- 1 tsp ground cinnamon, if desired
- ¼ tsp sea salt
Place all dry ingredients in a bowl and mix well.
Place water, maple syrup, nut butter, coconut oil, and vanilla extract in a blender and blend until smooth.
Pour blender contents over dry ingredients and mix until coated.
Cover two large cookie sheets with parchment paper.
Place cookie sheets in oven heated to 325 degrees F. Reduce heat to 300 degrees F. and bake 50-60 minutes until granola is dry to the touch and lightly browned. Stir periodically.
Turn off oven and leave granola in the closed oven until granola is completely cooled.
Remove cookie sheets from oven when the granola is completely cooled. Place granola in an air-tight container for a couple of weeks or in the refrigerator for longer periods of time (if the granola lasts that long!).
Place serving size of ½ cup in a bowl. Can serve with almond or rice milk.
May top with a couple tablespoons of unsweetened applesauce, any type of fresh or frozen berries, sliced bananas, chopped raw nuts, a sprinkle of raisins or grated coconut, etc. The sky is the limit for toppings.