The Perfect Granola

I have made this granola recipe many times and I'm pleased every time.  I like the kind of granola that clumps up beautifully - just like store bought.  If you like your granola clumpy, this is the one. The secret is rice flour. (I use Bob's Red Mills brand.)
How to Make Perfect Granola


Mix together in a large bowl
4 cups rolled oats
1/2 cup rice flour
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 teaspoon real salt
2 teaspoons cinnamon


In a medium size bowl, mix until smooth:
1/2 cup honey
1/2 cup peanut butter
1/2 cup oil
1 teaspoon vanilla extract


Pour the wet ingredients onto the dry and mix very thoroughly.  Spread onto a big cookie sheet (jelly roll pan).
Bake at 315° in 10 minute increments.  Check every 10 minutes but do NOT stir.  If you make a double batch, switch your top and bottom baking sheets after each 10 minutes. Bake until goldend.  Mine usually takes around 40 minutes, but I'm at an altitude of 6,000 feet so you may need to adjust for that.  Things take a bit longer to cook at high altitudes.  Let cool and then turn onto a sheet of wax paper.  Break up the clumps as desired. Store in an airtight container.  Enjoy this delicious, clumpy granola!