Wheat Free Chunky Breakfast Granola

8  cups		rolled oats
1  cup		nuts (more if desired, up to double this amount)
1/2  cup		sunflower seeds
1/2  cup		whole millet or whole buckwheat groats
3  cups		whole grain flour (or more) or part cornmeal, rice flour
1  teaspoon		salt (or more, as desired)
1/2  cup		honey (or more, up to double this amount)
2  cups		1 to hot water
1  teaspoon		vanilla

Tip: Click on the ingredient links to learn the nutritional information for all the Wheat Free Chunky Breakfast Granola ingredients. The serving size for any ingredient in Wheat Free Chunky Breakfast Granola may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350-degrees.

In a large bowl or pot, combine oats, nuts, seeds, groats, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients.

Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but do not crowd because the chunks need to bake clear through.

Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer). As it bakes the Chunky Breakfast Granola may need stirring to brown evenly. Cool thoroughly before storing.