Remember — traditional oats are not gluten-free. They must be certified gluten-free oats to ensure a celiac can eat them safely. We trust and like Bob’s Red Mill gluten-free oats, which are probably the most widely available. My favorite gluten-free oats are grown in Wyoming, by a family whose celiac son figured out why oats made him sick. (Answer: the oats were grown next to wheat, transported on the same truck as wheat, and produced on the same lines as wheat.) GF Harvest gluten-free oats are hearty and earthy, consistent to every batch.
Be aware that about 8% of celiacs seem to react to avenin, the protein in oats, as though it is the gliadin and glutenin in wheat. I’m a very sensitive celiac and I’m fine with oats. In fact, I seem to thrive with them in my regular diet. However, not all are so lucky, so test it out for yourself.
Prepare to bake. Heat the oven to 325°. Line a 13 x 18-inch baking sheet with parchment paper.
Mix the granola. Combine the gluten-free oats, cashews, pumpkin seeds, sunflower seeds, salt, cinnamon, and nutmeg in a large bowl. Toss them together until everything is combined. Pour in the olive oil, maple syrup, and vanilla extract and stir everything together with a rubber spatula until the oats and nuts are evenly coated.
Bake the granola. Spread the granola onto the prepared baking sheet in an even layer. Bake for 15 minutes, then stir the granola up on the baking sheet. Continue baking until the cashews are browning and the smell of the maple syrup wafts in the air, another 15 to 20 minutes. Remember that granola will not be as crisp as you want, so don’t use that as a gauge for doneness.
Cool the granola. Put the baking sheet on a countertop and walk away. Let the granola cool completely to room temperature on the baking sheet. Add the raisins and butterscotch chips and mix to combine. Store in an airtight container for up to 3 weeks or in the refrigerator for up to 6 weeks.