Grandma’s Granola

photo: little blue hen

Born in 1919, my mother was way ahead of trends. This was back when granola was not on the shelves of the local market. We always had a version of this in our house to munch on as breakfast or as a sprinkle on yogurt, ice cream or applesauce. It is also a fun additive to cookies, muffins or pancakes.

To say that this is allergen free is tricky. But rather, you have the freedom to make it allergy free. We do in our house by only including the nuts and grains we can have. A very simple rendition is used when we are eating very clean and a souped up version is used for the holidays, such as using macadamia nuts, banana chips, dried pineapple, vanilla bean and Coconut oil to make a great “Hawaiian Granola” or Cranberries, Nutmeg and Cinnamon and Pecans to make a Simple Holiday. All these are wonderful with a bit of almond milk, yum.

  • 2-3 lbs Gluten-Free oats
  • couple of handfuls, about a cup of bran or germ (Oat, Wheat, Buckwheat)
  • couple handfuls of raw hulled seeds (Sesame, Sunflower, Pumpkin)
  • couple of handfuls of raw hulled nuts(Almonds, pecans, macadamia)
  • dried fruit
  • 2 tsp of sea salt

Mix together

  • 1 C Oil (Coconut, Olive, Grape Seed)
  • 1 C Sweetener (Agave, Honey, Sorghum, part Molasses)
  • 2/3 C Water
  • flavorings or spices (vanilla, almond, cinnamon, nutmeg, cardamon)

After baking, add:

  • Dried fruit (raisins, Dates, Blueberries, Cherries, Cranberries, Banana)

Pour liquid mixture over dry ingredients. Bake at 250 degrees for 30 minutes. Stir and turn. Repeat every 15 minutes for about 1 1/2 to 2 hours, until golden brown. While hot from the oven stir in dried fruits (raisins, Dates, Blueberries, Cherries, Cranberries, Banana). Package in an air tight container.

from the kitchen of Glenna Fox, Dr. Fox’s mother

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