Laura’s Granola

by Laura Silber


  • 6 cups gluten-free oats (not instant)
  • 1 cup unsweetened dried coconut
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • 1 cup sliced almonds
  • 1 cup honey
  • 2 Tbsp. canola oil
  • 2 tsp. gluten-free vanilla extract
Laura’s Granola

Elizabeth Cecil

Toss dry ingredients together in large bowl. Warm the wet ingredients together in saucepan just until honey is runny. Stir wet ingredients into dry ingredients and mix well. Spread granola onto 2 half-sheet pans (do not grease!), and bake at 325° F for 25-30 min, tossing occasionally, until browned all over. Cool completely. Store in airtight glass jar. (Optional: You can toss in raisins or dried cranberries after granola is cooled).