Gluten Free Granola
Aug 05, 2016 10:18AM ● Published by Cate Reynolds
This has become my new favorite thing! Over the years gluten free granola has become increasingly easier to find but it often includes another ingredient I’m allergic to – almonds. A few days ago my mom called me up to tell me she had bought me a large bag of granola for an upcoming trip, just in case we couldn’t find a breakfast joint that could accommodate my allergies. In the middle of our conversation she suddenly groaned and grew silent. She had forgotten to check for almonds and sure enough, the gluten free granola she had bought was full of them.
Frustrated at how hard it can be to find granola that is free of both gluten and almonds I decided to try my hand at making granola at home. And I may never go back to store bought! It’s easy, delicious, and I can make any variety I am in the mood for! If you love granola – and even if you don’t have any food allergies – I recommend trying out this recipe by Cookie and Kate that is low in sugar and packed full of healthy, energizing foods. Depending on how quickly you may consume the granola, I recommend considering cutting the recipe in half – this recipe yields approximately six cups and was enough for almost a month worth of breakfasts for me.
- 4 cups old fashioned rolled oats (certified gluten free is making GF granola)
- 1 tsp fine grain sea salt
- ½ tsp cinnamon
- ½ cup melted coconut oil or olive oil (I prefer coconut oil)
- ½ cup maple syrup
- 1 tsp vanilla extract
- 1 ½ cup raw nuts and/or seeds (I use walnuts and flax seeds)
- 3/2 cup dried fruit (I use dried cranberries)
- ½ cup chocolate chips
- toasted coconut flakes
- your own inspiration!
- Preheat oven to 350 degrees Fahrenheit.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, cinnamon, salt, and any nuts/seeds you would like to add.
- Pour in the oil, maple syrup, and vanilla. Mix together until every oat and nut is lightly coated.
- Pour the granola onto the prepared pan, using a large spoon to evenly spread the granola.
- Bake until golden, about 21-23 minutes, stirring halfway.
- If adding coconut flakes, add them halfway through baking.
- Let the granola completely cool before disturbing it, breaking it into pieces.
- If adding dried fruit and/or chocolate chips, stir in once the granola is completely cooled.
- Granola can be stored in an airtight container at room temperature for 1-2 weeks or in the freezer for up to 3 months.
Note – Granola is best when clumpy! To achieve this, make sure the granola is a little bit crowded while baking but not so crowded that it doesn’t toast evenly. And be sure to let it cool completely before breaking it up.