Honey Cinnamon Granola (Gluten Free)

I have been searching for a good granola recipe. I've been trying soaked, dehydrated granolas to attempt to have the live enzymes but we just haven't been completely in love with any of the versions I've tried. I decided to just go with a typical baked granola and it is divine! Very worth it, I think. This recipe is based off of a friend's family recipe that is to die for. I made several adaptations based on what was in my pantry and what flavors we love. I think the best part of making this granola is how easy it is. My boys are absolutely LOVING having "cereal" in the house again :) This granola tastes like an oatmeal cookie, no joke!



Honey Cinnamon Granola
adapted from Aunt Carol S.

Combine the following in a large bowl:
14 1/4 cups rolled oats
1/2 cup buckwheat
1/4 cup millet
1 cup unsweetened coconut
1 cup chopped almonds
1/4 cup sesame seeds
2 tablespoons chia seeds
2 tablespoons ground flax seed
2 tablespoons cinnamon
1 1/2 teaspoons salt

On the stovetop, over low heat, combine:
1 cup coconut oil, butter, or olive oil (or a combination)
anywhere from 1 to 1 1/2 cups honey
1/2 cup pure grade B maple syrup
1/2 cup water

Remove from heat and stir in:
2 tablespoons vanilla

Add the wet ingredients to the dry ingredients and stir to combine well. Line a baking sheet with parchment paper and spread the mixture onto the baking sheet (it will cover three sheets, so do it in batches or spread over three sheets). Bake for 12-15 minutes at 325 degrees, stirring half way through. Remove for a softer granola or continue cooking for a crispier granola.

This is delicious with some plain yogurt (the granola is already sweet enough to flavor the yogurt nicely) or milk (almond milk for me now). Yum! Many thanks to my friend for sharing this recipe with me!

*Make this gluten free by using certified gluten free oats.
*If you cannot find or do not have buckwheat and millet, simply replace those ingredients with more rolled oats. The buckwheat and millet simply add a nice crunch to the oatmeal, as well as a variety of whole grains.
*Stirring half way through will result in a softer granola. If you want the granola to clump together more, do not stir during the baking time.
*This granola also tastes great dehydrated. Dehydrate at or below 115 degrees for 12+ hours until dry to preserve enzymes.

This post is part of Fight Back Friday.