I have a serious obsession with oatmeal. I eat it 3 to 4 times a week. So, in lieu of spicing it up a tad I make granola. For me I like to have a balance between salty and sweet. Granola can be quite tricky to make as most of the ingredients burn easily. The key for me is to have a careful eye and keep the oven on LOW heat.
2 cups gluten free oats
1/2 cup pepitas
1/2 cup sliced almonds
1/2 cup chopped up pistachios
1/2 cup unsweetened coconut flakes
1/2 cup raisins, or dried fruit of choice
1/4 cup coconut oil
3 tbs honey (or maple syrup)
1 tbs cinnamon
2 teaspoons nutmeg
1) Preheat oven to 275 degrees First melt the coconut oil, honey, cinnamon and nutmeg together in a small bowl
2) Put oats in a medium sized bowl and drizzle about half the honey/oil mixture on the oats. Stir around so everything is well coated. Place oats on a stone baking pan and spread as evenly as possible. Stone works much better than cookie sheets because it helps crisp up the oats without burning.
3) Bake for 10-15 minutes, flipping them around at least once Next add the pepitas almonds and pistachios to the pan. drizzle the remaining more oil and honey mixture and stir. Try to spread the nuts and oats as thinly as possible to ensure even cooking. (may need multiple stones or cookie sheets) Bake for another 7-10 minutes
4) Lastly adding the raisins and coconut flakes. Coconut can go from a beautiful brown color to black in about thirty seconds. But with a low temp this is very unlikely unless you get hooked watching episodes of the Office….its been done before. Now that all ingredients have been assembled cook for another 5-10 minutes until raisins puff up and coconut is slightly browned. 5) Remove from heat and add salt immediately so it sticks to the warm and gooey granola. Let it sit out until cooled and seal up in tuber wear. It stays good for 7-10 days but there is no way it will last you that long, I promise!