With golden brown clusters and the nutty chocolate flavor of Nutella in every bite, this simple gluten-free granola is a family favorite. Grab a handful as a snack, use it to top muffins, or serve it over yogurt or oatmeal in the morning.
0 Preheat oven to 350F / 177C. Line a large sheet pan with parchment paper (this will prevent sticking).
1 In a large mixing bowl, combine oats, rice cereal, almonds, flax seeds and chia seeds.
2 In a smaller bowl or measuring cup, combine vegetable oil, honey, Nutella, almond extract and salt. Stir well (the mixture will be thick). Pour liquids over dry ingredients and stir until evenly combined (I use my hands for this - it's messy but works great).
3 Spread the granola out on the sheet pan in a thin, even layer.
4 Bake, flipping with a spatula twice during baking, until the granola is golden and smells nutty, 22 to 25 minutes. Remove from the oven and leave granola on the sheet pan until completely cool. (Note: The granola will not be crisp right when it comes out of the oven, but will crisp up as it cools. As it cools, it will stick together and form clusters that you can break apart with your hands before storing.)
5 To store:For best storage, after breaking apart the granola, transfer it to containers and refrigerate (covered or uncovered) overnight. This will give it an extra crisp texture. Following refrigeration, the granola can be stored in a sealed container at room temperature for a minimum of a week.
