The name Granola was a registered trademark in the late 19th century United States for foods consisting of whole grain products crumbled and then baked until crisp, in contrast to the at that time (about 1900) contemporary invention, muesli, which is traditionally neither baked nor sweetened. The name is now a trademark only in Australia and New Zealand, but is still more commonly referred to as muesli in those countries.
Number of servings: 8, 380 calories per serving.
Ingredients:
- 4 Cups Gluten-Free Oats
- 1 Cup Walnuts {I chopped mine a bit for smaller pieces}
- 1/3 Cup Grapeseed Oil
- 1/2 Cup Honey
- 2 tsp. Vanilla
- 2 Cups Dried Cranberries
Directions:
- Combine oats and walnuts in a large mixing bowl, and set aside.
- In a small bowl, whisk oil, honey, and vanilla to combine. Believe it or not, it’ll come together!
- Pour the honey mixture over the oats, and then use a wooden spoon to thoroughly mix. You’ll know you’ve done enough mixing when all of the oats have a bit of a wet sheen to them.
- Line two baking sheets {jelly-roll pans are best, as they have sides} with parchment paper, and spread the mixture over the two baking sheets.
- Bake at 300 degrees for about ten minutes, and then remove from the oven.
- Using a spatula, scoop and turn the granola, then spread it on the pans again.
- Return to the oven and bake for another eight to ten minutes, until golden brown.
- Don’t be alarmed if the granola still feels a bit ‘soft’ in places, as it will crisp up a bit as it cools.
- When the granola has cooled, mix in cranberries, and then store in an air-tight container at room temperature.
