This is my second granola recipe and this time it’s oil-free! Granola is still a higher-calorie snack due to the nuts and seeds so pace yourselves. It’s still way better than some store-bought brands that have 32 ingredients with strange names. Plus it’s portable, convenient and so so easy to make. I do use brown rice syrup as a sweetener and binder. It’s not super processed and is low-glycemic. It’s also a great snack for children.
1 1/2 cups rolled oats
1/2 cup oat flour (ground rolled oats)
2/3 cup brown rice syrup
1/2 cup raw sliced almonds
1/2 cup raw chopped cashews
1/2 cup raw pumpkin seeds
1 tbsp flaxseed meal
1 tbsp vanilla extract
1 tsp pumpkin pie spice
sea salt to taste
- Preheat oven to 300.
- Heat syrup in a microwave (for 30 seconds) or stove top until it’s runny and just starting to bubble.
- Combine dry ingredients and mix well.
- Throughly mix in syrup until there are no dry or powdery spots.
- Transfer to a large cookie sheet lined with parchment paper.
- With wet hands press the granola as flat as you can and make it no more than 1/2 inch high.
- Bake for 15-20 minutes or until hard but not burnt. It should have a nice crunch.
- Let it cool and break into pieces of your choosing. It makes about 8 servings.