Wheat-Free Granola (Muesli)

This is based on my Crunchy Granola (Muesli), but has been revised to cater for a friend who can’t eat wheat. I could have just noted the differences on the original recipe, but I wanted this recipe title to reflect the fact it is wheat-free (making it much easier for people who are searching for such recipes). I usually double the amounts shown here. If you decide to do the same, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. My photo is of the dry ingredients.

• Ready In: 25 mins
• Serves: 14

Ingredients

• 4  cups rolled oats
• 1⁄2 cup  rice bran
• 1⁄2 cup  barley  natural bran
• 1  cup  finely shredded coconut
• 1⁄4 cup sesame seeds
• 1⁄2 cup sunflower seeds
• 1⁄2 teaspoon cinnamon (optional)
• 1⁄2 cup raisins (currants and diced apricots are also good) or 1⁄2 cup  other dried fruit (currants and diced apricots are also good)
• 1⁄2 cup butter
• 1⁄4-1⁄2 cup honey (depending on your sweet tooth)
• 1⁄2 tablespoon milk
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in the baking pan (first seven items). Raisins (or other dried fruits) are added after cooking.
3. Heat the butter, honey, milk and salt in a small saucepan until all the butter melts.
4. Dribble honey–butter mixture over dry ingredients, and mix well to moisten all the dry ingredients.
5. Bake for 20-30 minutes (depending on how hot your oven runs), stirring frequently.
6. This can easily over-brown (burn), so keep an eye on it.
7. Remove from oven and stir in the raisins or other dried fruit.
8. When cool, store in an airtight container. It keeps very well.