Nutty Gluten-Free Granola

Though oats are naturally gluten-free, they can be cross contaminated with gluten when packaged and sent to market. To ensure your oats are free of gluten, buy only certified gluten-free brands. Then make this nutty gluten-free granola and put it at the top of your go-to vegan breakfast recipes.
Though oats are naturally gluten-free, they can be cross contaminated with gluten when packaged and sent to market. To ensure your oats are free of gluten, buy only certified gluten-free brands. Then make this nutty gluten-free granola and put it at the top of your go-to vegan breakfast recipes.

Nutty Gluten-Free Granola

Yields about 8 cups

Ingredients:

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• 3-1/2 cups certified gluten-free rolled oats,  uncooked

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• 1/2 cup flaked unsweetened  coconut

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• 1 cup sliced almonds

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• 1/2 cup coarsely chopped walnuts

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• 1/2 cup raw sunflower seeds

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• 1/4 cup vegetable oil

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• 1/2 cup pure maple syrup

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• 2 teaspoons pure vanilla extract

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• 1/2 teaspoon salt

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• 2 cups dried fruit of your choice (try dried blueberries, chopped dried dates, raisins, or dried cranberries)

Directions:

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1. Preheat oven to 250 degrees F. and oil 2 large rimmed baking sheets.

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2. In a large bowl, combine oats, coconut, nuts, and seeds.

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3. In a small bowl, whisk together the oil, maple syrup, vanilla, and salt. Pour oil mixture over oat mixture, tossing well until ingredients are well combined.

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4. Spread granola on prepared baking sheets. Bake, stirring every 15 minutes, for 1 hour. For even browning, rotate baking sheets every 15 minutes, too.

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5. Set baking pans on wire racks and allow granola to cool completely.

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6. Transfer granola to a large bowl and toss with dried fruit.

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7. Store in an airtight container at room temperature for up to 2 months. You can also place granola in freezer bags and freeze up to 6 months.

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