The inspiration for homemade granola came from Rebecca Rather’s The Pastry Queen cookbook. Everything we tried in her cookbook is over the top yummy but the amount of oil in her recipe was out of our comfort zone, so we modified it by substituting most of the oil with organic apple juice. Then we bumped up the amount of oats and added textured vegetable protein, pumpkin seeds, nutmeg and cinnamon. We tried to use organic ingredients; the biggest exception was the sweetened coconut - just couldn't find an organic one that we liked. We played around with apple juice and recently found a nice organic brand to use. If you are gluten-intolerant, use oats that have not been contaminated by being processed in a facility that processed grains with gluten.