We’re doing something easy today. Awesomely easy, to be exact.

We’re doing granola.

With four ingredients.

And we’re only washing one bowl, bro.


Somebody please put your hands up.


Salt is not one of the ingredients.

But I totally put salt in this. That would make five ingredients, and for some reason, five ingredients sounds so much more intimidating than four.

In my humble opinion anyway.



My camera has this really awesome timed continuous shooting function.

I’m starting to get carried away with it I think.

…you’ve noticed?

Okay, onto the granola.

I’m a very distracted person/writer/cook. I get very distracted very easily and very quickly.

It is not a good thing.



This is probably the easiest granola you will ever make in yo life.

First, we start with a gluten-free (or not. your choice.) blend of Muesli. I used Bob’s Red Mill Gluten-Free Muesli – which is pretty awesome. I love all of Bob’s Red Mill products. In our little rural part of the world, it becomes one of the only outlets to natural whole foods at our pathetic local grocery stores. So yes. I’m grateful for them.

I grabbed a bag of this Muesli, sifted through it in a bowl to remove the dried cranberries and raisins, and set them aside for after baking. To the Muesli I added (don’t blink. ingredients.) some canola oil, pure maple syrup and almond butter.

That’s it. For plain, highly customizable granola.

Of course, I threw in some salt, cinnamon, nutmeg and allspice for a little bit of a fall kick.

Then I poured out the granola onto a parchment lined baking sheet and sent it into a preheated 325 degree oven for around 30 minutes, stirring it around every 7 minutes to keep it from burning.

Burnt granola is not good.

After it was finished baking and completely cooled, I threw the cranberries and raisins back in and poured this stuff into some nice pretty mason jars.

Gorgeous. Awesome. Fast.

You should totally try it.

4 ingredient gluten-free granola

Yields: 5 servings

Serving Size: 1/2 cup


2 1/2 cups gluten-free Muesli

2 tablespoons organic non-GMO canola oil

2 tablespoons pure maple syrup

1/4 cup + 2 tablespoons almond butter

(optional: salt, spices of choice, chopped nuts, dried coconut, or anything else you can possibly think of)


Preheat oven to 325 degrees Fahrenheit. Prepare a large baking sheet by lining it with parchment paper. Set aside.

Pour Muesli into a large bowl. Using your hands, sift through the Muesli and remove all dried cranberries and raisins, setting them aside separately in a small bowl. Combine canola oil, maple syrup and almond butter together – the easiest way to do this is to measure 2 tablespoons oil and 2 tablespoons maple syrup in a large measuring cup, bringing it up to the ¼ cup line. Add almond butter, bringing the mixture up to the ½ cup line. Stir and pour into the Muesli, mixing until combined. Add any additional ingredients, if desired.

Pour the granola mixture onto the prepared baking sheet and spread out in an even layer. Bake in preheated oven for 30-35 minutes, stirring every 7 minutes to prevent burning around the edges.

When granola is crisp and golden-brown, remove baking sheet from oven and let cool completely before adding the dried cranberries and raisins. Store granola in an airtight (preferably glass) container for up to 2 weeks.


Can substitute coconut oil or any other neutral-tasting oil for the canola. (Organic and non-GMO are my personal preferences.) Can substitute honey or agave for pure maple syrup.




I hope you all had a beautiful Thanksgiving.

I have some awesome (Christmas suitable) pies coming your way.



TO CLEAR THINGS UP: all spoken opinions about Bob’s Red Mill are entirely my own. They’re awesome.