Always great for breakfast, this crunchy, toasty, naturally sweet granola also makes a healthful snack.
- 2 cups (8 ounces) certified gluten-free rolled oats
- ¾ cup (3 ounces) sliced almonds
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 4 tablespoons grape seed oil
- 2 tablespoons honey
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup (2 ounces) raisins
Heat the oven to 300° F. Line a large rimmed baking sheet with baking parchment.
Combine the oats, sliced almonds, cinnamon and salt in a large bowl. Whisk the grape seed oil, honey, almond extract and vanilla extract together. Drizzle over the oat mixture and toss to combine. Spread on the lined baking sheet. Bake for about 25 minutes, stirring halfway through, until the granola is golden brown. Remove from the oven and scatter the raisins on top. The steam will plump them up a bit as the granola cools. Using the parchment as a funnel, pour into an airtight container or zip-lock plastic bag and refrigerate.
Cook’s tip: If doubling the recipe, use two large sheet pans and switch them from the upper to the lower oven shelf halfway through baking time.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.