Gluten free granola is extremely expensive to buy and I am often disappointed in what comes out of the teeny tiny bag. I'm on a mission to make a delicious (and more affordable) breakfast granola that the professor and I will both enjoy. Here goes attempt #1!
3 cups certified gluten free oats
1 cup of chopped nuts (black walnuts, sliced raw almonds and toasted sunflower seeds)
1/3 cup safflower oil
1/4 cup brown sugar
1/4 cup light agave syrup
1.5 tsp bourbon vanilla extract
dash of salt
1 tsp ground cinnamon
1/2 cup dried pineapple, chopped finely
1/2 cup dried cranberries, chopped finely
Preheat oven to 325°F. In a large bowl, combine oats, sunflower seeds, walnuts, almonds and cinnamon. Stir and set aside. In a medium saucepan, set over medium heat, combine oil, agave, brown sugar, vanilla and salt. Stir until the sugar dissolves, about 2 minutes. Pour warm agave mixture into oat mixture and stir until well combined.
Spread mixture evenly onto a large rimmed baking sheet. For for about 20 minutes, stirring several times throughout, until the granola is deep golden color. Cool completely before adding dried fruit. Store in an airtight container for up to 3 weeks.
Enjoy this granola with my new favorite yogurt, Noosa!