1 cup gluten-free rolled oats, such as Bob's Red Mill
1 cup raw sunflower seeds (may substitute chopped raw nuts)
1 cup brown rice cereal
Ĺ cup honey
1 cup dried fruit, such as raisins, blueberries, chopped apricots or unsweetened cranberries
Pinch kosher salt
Heat the oven to 400 degrees. Have a large rimmed baking sheet at hand. Use cooking oil spray to grease a 9-inch round cake pan, then line the bottom with parchment paper.
Combine the oats, seeds and cereal in a mixing bowl. Spread on the baking sheet. Toast for about 10 minutes, stirring once halfway through. The mixture should be fragrant. Cool.
Heat the honey in a large saucepan over medium-high heat without stirring for 2-4 minutes, until bubbles form. Remove from the heat, then quickly stir in the oat mixture. Add the dried fruit and salt; stir to incorporate thoroughly.
Use a spatula to spread the mixture in the cake pan. Press firmly to create an even layer. Cool for 30 minutes in the refrigerator, then dislodge and lift out the granola round; the parchment paper will help. Cut into wedges, discarding the paper.
Serves eight to 12.
Cook's note: The wedges can be stored in an airtight container at room temperature for up to 10 days.
Nutrition values per piece (based on 12): 180 calories, 7 g fat (1 g saturated), 30 g carbohydrates, 3 g dietary fiber, 12 g sugar, 4 g protein, 0 cholesterol, 35 mg sodium.
Casey Seidenberg, Nourish School LLC, Washington, D.C.