• I have substituted my all-purpose, gluten-free flour blend and several store-bought blends with excellent results. Most recently, I used flax meal for a GF option. The flavor difference with the flax meal was negligible, although the granola was less chunky.
• While my favorite oil in this granola is extra virgin coconut oil (for both its aroma and light flavor), I have used canola, avocado, and a mild olive oil, and all were fine substitutes.
• The granola offers a great snack mix base. Favorite combinations for add-ins include the following:
white chocolate chips, dried cranberries, and cashews; dark chocolate chips, dried cherries, and walnuts or pecans; mini M&Ms, raisins, banana chips, and peanuts; butterscotch or cinnamon chips, chopped dried apricots, and macadamia nuts.