by Ross Sveback on March 5, 2013:
I have so many friends that have gluten and nut allergies that it was time for me to start creating recipes with them in mind. I love crunchy, granola-topped Greek yogurt drizzled with honey, so I wanted to make granola using Savannah Bee honey my favorite. This granola is made using Bob’s Red Mill Gluten-Free rolled oats, you can easily use regular, rolled oats if you desire. Instead of the usual lineup, you will find roasted, salted pumpkin seeds and watermelon kernels (both made by Good Sense) along with quinoa and flax seed here.
4 c. Gluten-Free Rolled Oats
1/3 c. roasted, salted pumpkin seeds
1/3 c. roasted, salted watermelon kernels
1/3 c. quinoa
1/3 c. flax seeds
1/2 c. packed brown sugar
1/2 tsp. cinnamon
1/2 tsp. cardamom
1/2 c. Savannah Bee honey
1/2 c. (1 stick) unsalted butter
Preheat oven to 325 degrees and line a half-sheet pan with a Silpat.
In a large bowl mix together the oats, pumpkin seeds, watermelon kernels, quinoa, flax seeds, cinnamon and cardmom – use your hands to mix the ingredients together and make sure they are well combined.
In a liquid measuring cup melt the butter and honey together in a microwave for one minute to liquify them, stirring with a fork afterward to make sure they are combined. Pour over granola mix and stir with a spatula to incorporate and blend well.
Spread onto the Silpat-lined half sheet and place into the oven for 25 minutes, stirring roughly half-way through baking time. Remove from oven and allow to cool completely. Break apart using fingers and keep covered in a container. Enjoy!