Homemade Granola

Crunchy, nutty, with crispy clusters of gluten free rolled oats, this is a scrumptious blend. Sweetened with agave nectar, dried blueberries, and served with almond milk, it is a delicious breakfast. Mix it with almond milk yogurt and enjoy for an afternoon snack. 


  1. 4 cups Bob’s Red Mill Gluten Free Rolled Oats 
  2. 2 cups sliced almonds
  3. 1 cup unsalted cashews
  4. 3/4 cup vegetable oil
  5. 1/2 cup Raw Blue Agave Sweetener
  6. 1/4 cup Raw Brown Sugar
  7. 1 cup Dried Blueberries
  8. 1 cup Raisins 


  1. Preheat oven to 350•F
  2. Toss oats & almonds together in a large bowl
  3. Whisk together the oil & agave nectar in a separate small bowl
  4. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated
  5. Add the brown sugar to the mix & stir
  6. Pour onto a baking sheet pan (13 by 18 inch) 
  7. Bake 45 mins, stirring occasionally to make sure the mixture turns a golden brown evenly
  8. Remove from oven and allow to cool, stirring occasionally 
  9. Add the dried blueberries, raisins & cashews
  10. Store the cooled granola in an airtight container 

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