Dear Joey,

You may have noticed I got a little lax in the kitchen last year.

It’s a paradox, really — because truth be told, I’ve been busier than ever this past year. But I got lazy in the kitchen because life got chaotic. Going back to working full time meant I didn’t have nearly as much time in the kitchen as I used to have, and I leaned on easier foods for far too long.

But easy is expensive. Easy saves time, but it comes with a high cost. The grocery bill went up and so did our consumption of pre-made, processed foods that we hadn’t leaned on in years. Unhealthy snuck into our allergy-friendly kitchen, and before long, I knew things had to change. I started weeding out the worst offenders and stocking the cupboard with cleaner items. For the most part, you’re all on board.

But you bought a bag of granola the other day. It wasn’t gluten free, and it had all kinds of “may contain” notes on it that made it safe for only you or Addie to eat, but I didn’t protest or try to twist your arm to let me make homemade granola instead because it was easier to buy a bag than to make a mess in the kitchen. Outwardly, I smiled at you, telling you to buy whatever you wanted, but inwardly I was frustrated that the granola was laden with allergens and ingredients that just plain weren’t healthy for you, or for anyone, really.

We’re not the only family dealing with the tricky balance of stocking our pantry with healthier food options (like sprouted gluten free rolled oats and raw almonds) and feeding hungry kids who have strong opinions about what they want to eat (like Fruity Pebbles and potato chips). Cleaning out the junk and retraining ourselves to eat better-quality foods is a process, and it is really, really hard!

But this gluten free, homemade healthy granola is easy — and for busy, overwhelmed families that need an easy option? It’s a miracle.

This granola reminds me that easy and healthy can be combined into one delicious, nourishing recipe that’s doable amidst even the busiest, most chaotic schedules. Stir together simple ingredients, slip the mixture into the oven and work on other things while you wait. It’s a way to be lazy, productive and healthy all at the same time, and these days? I’m all about that.

Plus, it tastes so good that I bet I’ll get you on board with homemade again, too.

The Easiest Granola (Top Allergen Free option!)

This homemade granola is a cinch. Some recipes require a lot of babysitting and stirring, but not this one — slip it into the oven, then forget it’s there until the timer goes off. I came up with this basic recipe as a framework to follow, but it’s flexible enough so you can make it however you like it. Customize the recipe with the nuts and/or seeds you like best (or a combination of them) — we like using raw almonds. Use whatever liquid sweetener and oil you prefer. If you want to add dried fruit (such as raisins), mix a cup into the granola after it has cooled completely and before storing in an airtight container.

Ingredients:

6 cups gluten free rolled oats

1 cup chopped raw, unsalted nuts (such as raw almonds) or large seeds (such as pumpkin seeds)*

6 Tablespoons chia seeds (optional. Omit if desired.)

¾ cup oil (such. as olive oil or coconut oil)

¾ cup liquid natural sweetener of choice (such as honey, agave syrup or maple syrup)

1 Tablespoon pure vanilla extract

1 ½ teaspoons salt

* If no nuts or seeds are desired, increase oats by 1 cup instead.

Method:

1. Preheat oven to 275°F.
2. Line two large baking sheets with parchment paper.
3. Mix the dry ingredients: In a large bowl, combine oats, nuts or seeds and chia seeds (if using).
4. Mix the wet ingredients: In a small bowl, whisk together oil, sweetener, vanilla extract and salt until well-combined.
5. Pour wet ingredients over dry ingredients; mix until evenly coated.
6. Divide raw granola mixture into two parts: Put half on one prepared pan and half on the other and spread the mixture into an even layer.
7. Put pans into the preheated oven for one hour.
8. After one hour, turn the oven off, slightly open the oven door, and let the granola rest for 15 minutes inside the still-warm oven.
9. After 15 minutes, remove the pans from the oven and let the granola cool completely.
10. Break up the granola into clusters and store in an airtight container.

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