This recipe is gluten free so long as you make sure your oats are gluten free.  Gluten is naturally found in wheat, rye, and barley, but not all manufacturers guarantee that their products do not contain gluten. Check the packaging to be sure! To make gluten free granola, be sure your oats are gluten free.

A homespun thriving Granola instruction that is incredibly smooth to excrete and perfect for a fast breakfast or eat purpose. At conscionable 100 calories per delivery you can feel sainted adding this granola to your greeting yoghurt, or equal feeding it dry with a containerful of concentrate. 


I'm completely obsessed with homemade granola, especially this healthier type that actually tastes morality! I got the recipe from a menage friend-thank you Glinda Straddeck! I eat it pretty untold every morn on my breakfast, which consists of fooling Hellenic yoghurt with a scoop of house cheeseflower, some berries or bananas, and a containerful of granola. I never get sick of it, and I bed how material it is!

Most store-bought brands of granola are around 200 calories per serving and are untasted of dulcify. This homespun granola direction has fair 100 calories per bringing! I equal to create a big spate of it and keep it in my freezer.



  • 1 heaping cup sliced raw almonds
  • 1/2 cup raw sunflower seeds
  • 4 1/2 cups old-fashioned rolled oats (not quick-cook or steel cut)
  • 1 heaping cup unsweetened flaked coconut (I love Bob's Red Mill)
  • 6 Tablespoons raw brown sesame seeds , or substitute flax seeds

For the Sauce:

  • 1/4 teaspoon salt
  • 6 Tablespoons honey
  • 6 Tablespoons butter or coconut oil
  • 6 Tablespoons light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda

  1. Preheat oven to 315 degrees and spray a large sheet pan with cooking spray, or line with parchment paper.
  2. Add all dry ingredients to a large bowl: oats, sunflower seeds, coconut, almonds, and sesame seeds.  Stir to combine and set aside.
  3. Make the sauce by adding butter to a large saucepan.  Melt the butter over medium heat.
  4. Bring the mixture to a boil and once boiling, remove from heat and stir in baking soda.
  5. Pour immediately over the dry oat mixture and toss to evenly coat everything.
  6. Pour mixture onto prepared pan and spread into an even layer. 
  7. Bake for 8 minutes. Remove from oven and toss mixture, then gently press down on it with your spatula to flatten it back into the pan. Bake for another 8-12 minutes until golden.
  8. For best results and yummy "clumps" of granola, allow the granola to cool completely in the pan before stirring or breaking it up.
  9. This recipe yields about 8 cups of granola. Serving size is 1/4 cup.
  10. Store leftover granola in an airtight container or freezer-safe ziplock bag for up to 3 months. 

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