No Oil Chunky Breakfast Granola
VG, VN, WF, DF, SoF, EF

8 c Rolled oats 1 c Nuts (more if desired, up to double - this amount) 1/2 c Sunflower seeds 1/2 c Whole millet OR whole buckwheat --  groats 3 c Whole grain flour (or more) -OR- part -- cornmeal,  rice flour

1 ts Salt (or more, as desired) 1/2 c Honey (or more, up to double --  this amount) 1 c -Hot water, or up to: 2 c -Hot water * 1 ts Vanilla

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt.  Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through.  Roast until golden brown, about 10 to 20 minutes.  (With the larger amount of water, reduce heat and bake longer).   As it bakes the granola may need stirring to brown evenly.   Cool thoroughly before storing.

VARIATIONS

Replace part of the water with the freshly squeezed juice of 2 oranges.   Add grated rinds only if the oranges were not sprayed with pesticides; or, use 2 teaspoons orange oil.

For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and ¼ teaspoon cloves.

For a nice change, substitute maple syrup for honey.

Spring 1999 Wheat-Free Baking
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Last modified: April 09, 2002