Chunky Breakfast Granola
Wheat Free Recipe
Tasty chunky granola includes oats, nuts, sunflower seeds and groats. Honey sweetens. Make this as chunky as you wish by altering amount of water to your liking.
8 cups rolled oats
1 cup nuts (more if desired, up to double this amount)
1/2 cup sunflower seeds
1/2 cup whole millet or whole buckwheat groats
3 cups whole grain flour (or more) or part cornmeal, rice flour
1 teaspoon salt (or more, as desired)
1/2 cup honey (or more, up to double this amount)
1 to 2 cups hot water*
1 teaspoon vanilla
Preheat oven to 350-degrees.
In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients.
Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but do not crowd because the chunks need to bake clear through.
Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer). As it bakes the Chunky Breakfast Granola may need stirring to brown evenly. Cool thoroughly before storing.
More water makes the granola chunkier, less makes it crumbly.
- Replace part of the water with the freshly squeezed juice of 2 oranges. Add grated rinds only if the oranges were not sprayed with pesticides; or, use 2 teaspoons orange oil.
- For gingerbread granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.
- For a nice change, substitute maple syrup for honey.
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Wheat Free Tip
Sausages, sausage mince, luncheon meat (eg salami) all contain wheat.