Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Oats have traditionally been controversial in the celiac and gluten-free community. Though research is still not definitive, it appears that most people with celiac disease can in fact tolerate oats. Studies show that contamination is typically the issue so it’s important to check labels and look for “pure” oats, those which have not been tainted in harvesting or storage. In any case, this recipe is foolproof. I made several batches over the holidays as gifts. Nothing beats the phenomenal taste and texture of fresh-baked granola.
3 cups gluten-free pure oats
1 cup chopped pecans
1 cup dried cranberries
1 cup golden brown sugar, divided
½ cup maple syrup
2 egg whites
1 tablespoon maple extract
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon allspice
2 tablespoons melted butter
Preheat oven to 325° F and position rack low in the oven. Line a baking sheet with parchment paper.
Melt ½ cup sugar and syrup in a small pot then transfer to a large bowl. Whisk in egg whites, maple and vanilla extract and spices. Add oats, pecans and remaining sugar. Toss until well-coated.
Brush lined baking sheet with melted butter. Spread mixture evenly over sheet. Bake for 30 minutes then carefully flip with a spatula. Sprinkle cranberries and bake for another 10-12 minutes, until dry. Cool completely before serving.