This easy recipe was sent in by Georgia Grisolia, author of the cookbook A Wonderful World of Gluten Free Health, Easy and Tasty, Too.
Here is a recipe I make all the time for breakfast or snacks and my husband likes it too. It makes a bunch and in our house we only need to make it every couple weeks and saves money as well. It travels well and is also healthy eating. We vary the fruits and nuts for interest sake and we usually put about half in the freezer after making a new batch. With this recipe you can forget for a while about gluten!
3/4 cup honey
1/2 cup oil
1 cup water
1 cup sunflower seeds
1 cup sesame seeds
1 cup sliced almonds or other nuts
3 cups shredded coconut, unsweetened if possible
6 cups quick, uncooked oatmeal (or gluten-free rolled oats)
1 cup dried fruit, raisins, cherries, blueberries, etc.
Bake in a 13 x 9″ pan @ 225 for 2 hours, stirring occasionally.
Cool, place in containers and refrigerate for later use.
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