It seems like “granola” is synonymous with “nuts”, as it is often difficult to find a tasty granola that is dairy AND nut free AND processed in a nut-free facility.  Well here’s your solution, People: HOMEMADE!  It’s simple, versatile, quick, and stores well in an air-tight container.  Eat it as cereal or enjoy it atop dairy-free yogurt and ice cream!
 

Makes approx. 12 Servings

 

Elements:

Four cups OLD-FASHIONED OATS

One cup SHREDDED COCONUT

Two tablespoons FLAX SEED

One and a half teaspoon GROUND CINNAMON

One-quarter cup PURE MAPLE SYRUP

One-quarter cup HONEY  (raw and local is my preference)

One-quarter cup OLIVE OIL or melted COCONUT OIL

One tablespoon PURE VANILLA EXTRACT

OTHER ADDITIONS:  One cup of RAISINS, DRIED CRANBERRIES, or other chopped DRIED FRUIT, and a half cup of SUNFLOWER or PUMPKIN SEEDS (toasted or raw–whatever you fancy).  Just make sure these are processed in a nut-free facility.

 

Application:

Preheat oven to 350F degrees.

In a large bowl combine the first four ingredients.  In a separate small bowl combine the wet ingredients and stir well.  Drizzle the wet ingredients over your dry ingredients and stir well to coat.  Spread the granola mixture evenly onto a large jelly roll pan.

Bake for 17-20 minutes, stirring once halfway through, until you see bits of oats/coconut turn golden.  Remove pan from the oven and stir in whatever dried fruits and extra seeds you want to add.  Allow it to cool completely before transferring to an airtight container for storage.  The granola will crisp up as it cools.