- 3 cups gluten free rolled oats

- ½ cup sesame seeds

- ½ cup sunflower seeds

- ½ cup pumpkin seeds

- ½ cup chopped almonds or walnuts or both

- 1 cup gluten free pastry flour (Bob’s Red Mill or Pamela’s work well)

- ½ teaspoon cinnamon

- Pinch of Salt

- 1/3 cup cold pressed vegetable oil

- 1/3 cup brown rice syrup or maple syrup or honey

- ¼ cup apple or orange juice

- 1 teaspoon vanilla

- ¼ teaspoon almond extract


1. Preheat oven to 300 F.

2. In a large bowl, combine oats, seeds, almonds, flour, cinnamon and salt; mix well.

3. In a separate bowl, combine oil, syrup, juice, and extracts.

4. Slowly pour wet ingredients over dry ingredients, using a spatula to fold and evenly coat the dry mixture with the wet.

5. Spread on a cookie sheet or in a shallow pan and bake. Turn granola 15 or 20 minutes so that it toasts evenly. Bake until granola is dry and golden (45-60 minutes). Store in airtight jar.

Makes 8 cups

From “Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and their Parents” by Cynthia Lair