Gluten-Free Mayer Lemon and Blueberry Granola
 
 
Ingredients
Dry Ingredients
  • 10 cups oats
  • 3 cups puffed rice
  • 3 cups Nature’s Path Mesa Sunrise Cereal
  • 2 cups whole almonds, then chopped
  • 3 cups roasted salted sunflower seeds
  • 1 1/2 cups sesame seeds
  • 1 cup sprouted chia and flax seed powder (organic traditions)
  • 400 grams medium unsweetened coconut
  • 2 tsp cinnamon
Wet Ingredients
  • 1 1/2 cups oil
  • 2 cups brown or unbleached cane sugar
  • 1 cup water
  • 4 tsp vanilla
  • zest of 2 mayer lemons
  • juice of 1 mayer lemon
  • 2 tsp pure lemon extract
After baking
  • 2-3 cups dried blueberries
Instructions
  1. Preheat your oven to 300F.
  2. In a large metal bowl, mix together everything from the oats to the cinnamon. Use your hands to blend thoroughly together.
  3. In another bowl, mix together the wet ingredients, everything from the oil to the lemon extract.
  4. Pour the oil mixture over the dry ingredients and mix together. Again, I use my hands to make sure everything is blended.
  5. Pour into a few large roasting pans that have been lightly sprayed with cooking spray.
  6. Bake for about 35-40 minutes, setting your timer to stir every 15 minutes.
  7. The granola is finished when it is lightly browned and crunchy.
  8. Stir in the dried blueberries. Let cool then store in a large glass container with a scoop and freeze the rest in large plastic freezer bags.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/03/19/gluten-free-mayer-lemon-and-blueberry-granola/