Gluten Free Sweet 'n Crunchy Raisin Granola 7-1-08

Nutrition experts agree: Beginning your day with a healthful breakfast is one of the best ways to promote a balanced diet and a healthy weight. Use this all-important meal as a vehicle to incorporate more whole grains into your day. This week’s recipe, rich in whole-grain oats, is delicious when combined with fresh fruit and low fat yogurt. Make a batch today and store the extra for an easy breakfast on-the-run.

Raisin Granola

Olive, Coconut or peanut oil spray
3 cups organic old-fashioned rolled oats
1/4 cup gluten free flour or Pamela's Baking Mix
1/2 tsp. red ape cinnamon
Pinch of sea salt
1/2 cup organic grade B maple syrup
1/3 cup Olive, Coconut or peanut oil
1 tsp. singing dog vanilla extract
1 cup organic raisins

Preheat the oven to 300 degrees. Lightly coat a baking sheet with oil spray. Set aside.

In a large bowl, combine the oats, flour, cinnamon and salt. In a separate bowl, whisk together the syrup, oil and vanilla extract. Add the liquid mixture to the oat mixture, stirring well until the oats are coated.

Spread the mixture across the baking sheet. Bake for 30 minutes. Remove the tray from the oven and sprinkle the granola with the raisins. Using a large spatula, mix the raisins and granola well, breaking up any large pieces. Return it to the oven and continue baking for an additional 20 minutes.

Allow the granola to cool completely. Store it in an airtight container in the refrigerator or freeze some for later use.

Makes 10 servings.

Per serving: 250 calories, 8 g total fat (<1 g saturated fat), 42 g carbohydrate,
5 g protein, 4 g dietary fiber, 35 mg sodium