Sunday, August 19, 2012

Simple Granola, Oil-Free | Gluten-Free |

These days, its has been too blasted hot to turn the oven on. Every night this past week, we either had a raw, straight-from-the-fridge, no-heat-required dinner, or we went out. Done.

Just as I was starting to get a little antsy and wanting to get crackin' on some new recipes, yesterday arrived with its cool 80-degree self and I jumped at the chance to turn my oven on. I know it sounds like a small occurrence, but it was a welcome move given that all I wanted was some breakfast granola but didn't want to sweat myself into a puddle on the floor for it.

I'm fairly picky with my granola. It obviously needs to taste good, but I also like it to have multiple components - a nice mix of grain, fruit, crunch is necessary. I like it when it's all in clumps, and not individual oat pieces. Just like Cream of Wheat! Anyone else a huge fan of lumpy Cream of Wheat?

This is healthier than your typically granola recipe on the sole basis that it doesn't have any oil to it. All the liquid consists of apple sauce, honey and peanut butter. It manages to stick together powerfully, which gets a big thumbs up in my book.

I bought millet for the first time at the WinCo bulk food department last week (I will save the profession of my bulk food love for now) and I am SO glad I did. It lent a nice, crunchy bite to my breakfast without being overbearing. It toasted up in the oven, which also gave it some great flavor.

 Simple Granola (Gluten-Free)
From Oh She Glows

2 cups rolled oats (ensure they're gluten-free)
1/2 cup uncooked millet
2 T ground flax seed
1 T chia seeds
1/4 cup brown sugar
1/2 t salt
1 t cinnamon

1/4 cup applesauce
1/4 cup honey
2 T peanut butter
1 t vanilla extract
1/2 t almond extract

1/2 cup raisins

1. Turn the oven on to 325 degrees and line a rimmed baking sheet with tinfoil or a Silpat.

2. In a medium mixing bowl, combine all the dry ingredients.

3. To a microwave-safe bowl, add  the applesauce, honey and peanut butter and microwave for 30 seconds to warm. Stir together and add the vanilla and almond extracts.

4. Add the wet ingredients to the dry ingredients and thoroughly combine.Pour onto the baking sheet and spread evenly. Bake for about 15 minutes, until slightly browned. You may want to stir it up halfway through the baking time so the outside edges don't brown.

5. Cool the granola entirely and store in a container or ziplock bag. Add the raisins and combine.

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