Description
This is my 70s recipe updated. It’s now low-fat and gluten-free. It’s so good you may want to double the recipe.
Ingredients
- 3 cups Regular Rolled Oats (or Gluten Free Oats)
- ½ cups Ground Flax Seed Meal
- ½ cups Almond Meal
- ½ cups Unsweetened Shredded Coconut (optional)
- ¾ teaspoons Salt
- ¼ cups Whole, Raw Almonds
- 2 Tablespoons Sunflower Or Safflower Oil
- ½ cups Pure Maple Syrup Grade B
- ⅓ cups Water
- 1 teaspoon Pure Vanilla Extract
Preparation
Preheat your oven to 225°F.
In a bowl, mix together the oats, ground flax, almond meal, coconut (if you’re using it), salt and nuts.
In another bowl, whisk together the oil, syrup, water, and vanilla.
Pour the wet ingredients over the dry ones and stir well. Spread out on a cookie sheet; you want there to be clumps.
Bake for I hour and stir it a bit and bake for another hour. Let the granola cool completely before putting it in an airtight container.
