Puttin’ the Grrr in Granola

Granola sounds so healthy, hippie, Mother-Earthy. But if it’s going to be loaded with sugar and fat, then just lead me directly to the Snickers factory. Not that that wouldn’t be a heap of fun.

Here we have 1 1/2 cups gluten-free oats, 1/4 cup slivered almonds, 1 1/2 teaspoons cinnamon, and a pinch of salt in the baking sheet; 1/3 cup chopped apricots, 1/4 cup maple syrup, 1 tablespoon canola oil, 2 tablespoons honey, and 1 teaspoon vanilla.

Preheat your oven to 325 degrees Fahrenheit.

There’s no need to dirty any more dishes than necessary. Use your hands (dust them off on your pants first) to mix the dry ingredients in the baking sheet.

Combine the syrup, honey, and oil, and bring to boil in a small saucepan. Do not stir while the mixture is heating up. As soon as it boils, remove it from the heat and mix in the vanilla.

Pour the liquid mixture into the baking sheet, and mix thoroughly with a rubber spatula. Let’s be American and take up lots of room–spread that granola out on the baking sheet.

Bake 30-35 minutes or until everything is golden brown, stirring occasionally. Nacho Man walked in, breathed deeply, and grunted his approval, as though the air was filled with the scent of grilled sausages.

Pour the granola into a bowl and add the dried fruit. We like dried apricots, which are pretty sweet. If you’re using a more tart fruit, you might want to make the granola sweeter. Or maybe not. You’d probably be a better person for it. But people might like you more if you’re willing to go a little heavy on the sugar. So to speak.

If I could get this to last longer than 24 hours in our house, then I’d store it in an airtight container.



1 1/2 cups gluten-free oats

1/4 cup slivered almonds

1 1/2 teaspoons cinnamon

1 teaspoon vanilla

1/4 cup maple syrup

2 tablespoons honey

1 tablespoon canola oil

pinch of kosher salt

1/3 cup dried fruit–raisins, currants, cranberries, blueberries, chopped apricots


1. Preheat oven to 325 degrees Fahrenheit.

2. Combine oats, almonds, cinnamon and salt in baking pan.

3. In a small saucepan, heat maple syrup, oil and honey. Do not stir. Once boiling,  remove from heat. Add vanilla and stir.

4. Pour syrup mixture over dry ingredients. Mix with spatula.

5. Bake 30-35 minutes, stirring occasionally. Pour into a bowl. Add fruit. Cool completely before storing in an airtight container.

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