Julie's Granola: A versatile recipe for folks with allergies

This is my friend, Julie's, recipe.  It is fantastic and easily adaptable to just about anyone's intolerances.  I've made it many times now, and it tastes like a commercial granola, only better because it is safe.


Julie tells me that any grain can be used that is either rolled or flaked -- like rolled barley or corn flakes.  I've used peanuts (for my son who isn't allergic to them), a combination of pistachios and cashews (major yummy!), and walnuts for the nuts.


Julie's Versatile Granola


2 cups grain (oats - gluten free, barley - NOT gluten free, etc.)
1 cup nuts or seeds (cashews, walnuts, sunflower seeds, etc.)
1/4 cup honey or agave nectar
1/3 cup oil (canola, coconut, etc.)
1/4 to 1/2 teaspoon sea salt (if the nuts aren't salted)
1/2 teaspoon vanilla


Combine the ingredients in a mixing bowl then pour them onto a small baking sheet lined with parchment paper.  Smooth the granola to an even layer and bake it for about 20 minutes at 325F.  Allow it to cool completely before storing it in an airtight container.