Dairy, Wheat, and Sugar-free Nutty Granola

I sometimes think humans should hibernate.

Am I the only one who gets that urge?

Sometimes I don't even realize I've been hibernating until spring.

Oh look, it's light past four in the afternoon.  Maybe I'll go outside.

How exhilarating!

Oo hey, there are random color patches and sweet-smelling things coming out of the ground.

What devilment is this!

I rub my red-rimmed, computer-exhausted winter eyes and consider.

Maybe there's hope, after all?  Maybe for a while we can live, and not just exist.

Tl;dr?  Welcome spring!

Dairy, Wheat, and Sugar-Free Nutty Granola
I've been shamefully hoarding my precious few recipes that fit this crazy diet I'm on, assuming no one would want them.  But I've actually been asked about this one!  And actually, folks, it's pretty tasty.  It isn't sweet, but it's nutty and full and just a little bit salty.  It's oat-y and peanut-buttery and just about my favorite thing to eat, off the very short list of things I can presently eat.  My advice?  Try it out.  You won't miss your ordinary noley.

Makes 9 cups granola

6 cups oats (if you can find gluten-free oats, this can be gluten-free!  Otherwise be careful, because oats often have some gluten in them)
1 cup almonds (or other nuts/seeds)
1 cup pumpkin seeds (or other nuts/seeds; I had cashews and hazelnuts around)
1/2 cup sunflower seeds (or other nuts...you get the idea.  Customize!)
1 teaspoon salt
3/4 cup oil (coconut is tastiest, but olive oil or plain vegetable work in a pinch)
3/4 cup nut butter (almond, peanut, whatevs man)
1/4 cup almond milk (for the sweet toof'd you could use honey, but I have to skip it)

Preheat oven to 350 degrees Fahrenheit.  Line a baking pan with foil (this really is worth it...not only in terms of clean-up but in terms of getting the granola into a container after it's cooked, lifting it with the foil and pouring it in beats shoveling it out with a spatula a hunnerd times over).

In a large bowl, mix together oats, nuts and seeds, and salt.  In a small bowl whisk together oil, nut butter, and almond milk.

Add wet ingredients to dry and mix thoroughly, so all dry ingredients are moistened.

Pour into lined pan, smooth into as flat a layer as you can get.

Bake 15 minutes, take out and toss, smooth flat again, and bake another 15 minutes.

For the full GFCF experience, eat with almond milk.  For a real treat, eat with coconut milk.