Gluten Free Granola
This easy gluten free granola recipe is delicious and refined sugar-free!
Our family eats a lot of granola - we usually top greek yogurt or acai bowls with it as lunch or a quick snack. My husband’s favorite store bought granola cost between $6-7… for 11 oz! I found that we were buying 3-4 bags of it every time we were at the grocery store, which was significantly adding to our grocery budget. Not to mention, It was very difficult to find an organic, gluten free granola that that didn’t have any refined sugar in it.
This granola saves us a ton of money, gives us control over the ingredients, and is way more delicious than any store bought granola!
After making this, you won’t go back to buying expensive gluten free granola again!
Here are some of our favorite uses for granola:
On it’s own with nut milk and berries
As a snack with bananas and nut butter
On Greek Yogurt with frozen blueberries (a favorite of my kids)
On Acai Bowls
On Smoothie bowls
Gluten Free Granola
Prep Time: 10 minutes Cook Time: 40 minutes
Ingredients:
6 c Gluten Free Oats (My favorite is One Degree Gluten Free Sprouted Rolled Oats)
2 c Shredded Coconut or Coconut Flakes (my kiddos prefer shredded)
1/4 c Flaxseed Meal (optional, but high in fiber and omega-3 fatty acids)
1 c Nuts/Seeds (my favorite is cashew slivers, but you could also use slivered raw almonds, sunflower seeds, etc.)
Optional extra dry ingredient: I always have almond pulp on hand from making nut milks, so I like to add this about a cup of this. If you add more dry ingredients, increase the coconut oil or water by 1/4 c.
1 c coconut oil, melted
1/2 c nut butter (my favorite is peanut, but you could also use almond or cashew)
1/2 c honey
1/4 c filtered water
1 TBSP vanilla extract
1/2 TBSP salt
1/2 TBSP cinnamon
1 cup dried fruit (optional, add this in after baking if you’d like)
Directions:
Preheat oven to 350 degrees.
Mix the dry ingredients (oats, coconut, flaxseed meal and nuts/seeds) in a very large bowl.
Mix the coconut oil, nut butter, filtered water, vanilla, salt, and cinnamon in a separate, small bowl or large measuring container. I use my Pyrex 4-cup Glass Measuring Container because then you just measure as you put ingredients in (instead of measuring each ingredient with a measuring cup and then pouring it into the container). This way you can also put the coconut oil in the preheating oven to melt it.
Pour the wet mixture into the dry.
Mix thoroughly. The mix should be saturated, but not be wet enough for liquid to pour off. If it is too dry, add more water. If it is too wet, add more oats.
Grease two 9x13 cake pans (I use coconut or avocado oil) and divide the mixture between the two. For clumpier granola, gently compact with a spatula.
Bake for 30 minutes at 350 degrees, then gently flip (so it stays in large chunks) and put it back in the oven for an additional 10 minutes. Let the granola cool completely on the pan to help it stay clumpy. When cool, break into clumps and add in dried fruit of your choice (raisins, dried cranberries, etc.) if you’d like!
Enjoy!
