This recipe originated from my sister who brought over a huge container when I was first learning the gluten free diet. She’s amazing, I might add, and I’m so lucky to call her my friend.
Staying true to my name, I added my own spin on her recipe. Enjoy.
- 4 cups gluten free rolled oats (like Bob’s Red Mill)
- 1 tsp cinnamon
- 1 1/2 cup unsalted extra fancy sliced almonds
- 1/2 tsp fine sea salt
- 1/4 cup olive oil
- 1 cup 100% pure maple syrup (Trader Joe’s)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup cranberries
- 1/2 cup raisins
Preheat oven to 325 degrees
Spray cooking spray on a large baking sheet with edges. In a large glass bowl, combine the oats, salt, cinnamon, and almonds and set aside. In a two-cup glass measure, combine the olive oil, syrup, vanilla and almond extract. Pour over the dry ingredients and stir until all oats are coated. Pour onto prepared baking sheet and bake for a total of 45 minutes, checking after 20 and every 10 thereafter. Bake until either a light golden brown or to a darker toasted crunch, depending on your taste. Remove from oven and toss in the raisins and cranberries.
Allow to cool and store in sealed container or individual resealable bags. Terrific on yogurt, fruit, ice cream, or simply by itself for a snack. Yum.