Basic Gluten Free Granola

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I love this recipe.

A friend of mine shared it with me several years ago, and it’s now my go-to granola recipe. It’s simple, basic and has become the granola recipe I use to then build upon. I store my homemade granola in an airtight container and keep it in the refrigerator. My children enjoy it for snacks, or with milk poured over it as a cereal, or sprinkled on top ice cream.

The recipe [below] is so forgiving: add pumpkin, sunflower or chia seeds; walnuts, almonds or cashews; coconut flakes, white or purple raisins…whatever you think sounds good, just sub in and add. If your family can tolerate oats, you’ll love keeping this granola on-hand. [Note: those who have a wheat gluten sensitivity may find that it is best to steer clear of oats. Oats often act similarly to wheat gluten and will produce symptoms like gas and bloating, irregular or increased bowel movements or fatigue. So if you try oats, just be mindful of how you feel following the meal. Your body will let you know how it’s doing.]


Basic Gluten Free Granola
Recipe type: gluten/dairy free
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
add-in and substitute ingredient ideas: white raisins, sunflower, pumpkin or chia seeds, walnuts, cashews or coconut flakes
  • ½ cup honey
  • 2 Tbs olive oil
  • 1 Tbs cinnamon
  • 1½ cup gluten free old fashioned rolled oats (uncooked)
  • ½ cup all-purpose gluten free flour
  • ½ cup chopped almonds (or any nut you prefer)
  • ⅛ tsp sea salt
  • ½ cup raisins
  1. Preheat oven to 350F
  2. in large bowl stir together all dry ingredients
  3. in a bowl, heat honey, olive oil and cinnamon lightly (about 20-30 sec in microwave. goal is to thin the honey to make mixing easier)
  4. pour wet ingredients over dry and mix thoroughly
  5. spread mixture onto greased cookie sheet
  6. bake for 20 minutes total, stirring every 5 minutes
  7. let cool and then store in airtight container (I prefer to store in refrigerator)

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