Maple Almond Seed Granola

I have found many packaged Gluten Free granolas are high in sugar. In an effort to control my sugar intake, I have been making my own granola. It’s fun to play with your food and try new flavor combinations each time! The beauty with this recipe is that base recipe is simple and the variations endless!

Base Recipe:
2 Cups Uncooked Oats
1 Cup Mamma Chia Organic Chia Seeds
¼ Cup Oil
¼ Cup Honey

Variations:
Seeds – Add 1 Cup Total (I use RAW Seeds)
Pepitas, Sunflower Seeds, Pumpkin Seeds, or Sesame Seeds
Nuts:If you add any…dice them into small pieces or roughly chop in the fool processor. Varieties that work well include: almonds, walnuts, pecans, and cashews.
Other Grains: ½ Cup Millet or Quinoa (uncooked)
Dried Fruit: ½ Cup Diced into very small pieces.

Flavorings: 2-4 TBSP depending on size of “batch you are making”
Vanilla, Maple, Coconut, Raspberry, Cinnamon, Pumpkin Pie Spice, Almond

Instructions:
• Combine the DRY ingredients you wish to use in your homemade granola. Place in a mixer or mixing bowl.
• Add the oil and honey.
• Blend for about 1 minute
• Transfer to an aluminum foil (Reynolds Non-Stick works well) and bake in a 350 degree oven for about 30 minutes. Check on the recipe after 15 minutes to gauge s peed at which it is baking. Remove from oven as oats start to turn golden brown.
• Let cool for 15-20 minutes.
• Transfer to an airtight container.