Gluten free Granola Recipe

17
Jan
2014
gluten free granola recipe close

Earlier this week, I posted a picture on Facebook of granola I was making and a few people asked for a recipe so here it is. I’ve been making this granola for years. I was looking for a good crunchy granola that would also create chunks. I love chunky granola. I tried many many recipes and ended up mixing up a few, added my own bits and came up with this one. It’s really accommodating. You could even make this nut free by using sunflower butter instead of almond butter and omitting the almonds.

A few other notes:

I added quinoa flakes to this batch. 1/2 cup. For my dried fruits, I added apricots and blueberries. I purchased them at Sprouts in the bulk bins and only bought what I needed for the recipe. I also added dried unsweetened flaked coconut. It really is totally customizable. If you have any questions, leave me a comment and I’ll help you out.

 

Gluten-free Granola

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 5-6 cups

Gluten-free Granola

An easy and delicious gluten-free granola that is quick to put together and easy to customize.

Ingredients

  • 4 c gluten-free rolled oats (not instant, not steel-cut)
  • 1 c of chopped nuts (i used sliced almonds with the skins on)
  • 1 tbs of flax seed
  • 3 tbs of brown sugar (i like to do 1 tbs of dark and 1 tbs of light)
  • 1/2 tsp of cinnamon
  • 1/4 tsp of powdered ginger
  • 1/3 c of vegetable oil (any other light-in-taste oil will do here)
  • 1/4 c of honey
  • 1 tbs of almond butter (Justin's brand sells packets so I squeeze the whole thing in)
  • 1 packet of Dr. Oetker vanilla sugar (or 1 tbs of white sugar)
  • 3 tsp of vanilla extract
  • dried fruit*, about 2 cups

Instructions

  1. Preheat your oven to 300F. Grab two cookie sheets.
  2. In a large bowl, combine the oats, nuts, flax seed, brown sugar, and spices.
  3. In a small saucepan, combine the oil, honey, vanilla sugar (or white sugar), almond butter and vanilla extract. Heat up just until the sides start bubbling. You can also do this in a microwave, just keep your eye on it. Sugar heats up fast! I'd start with 30 secs depending on your microwave wattage.
  4. While the mixture is still warm, drizzle over the oat mixture in the bowl. Now mix with a spoon until it's completely incorporated. No dry bits! Stir it up. Now is the time to add dried fruit. I add about 2 cups usually. It depends on the fruits I am adding.
  5. Now pour or scoop out the oat mixture onto the cookie sheets. I like to spread it out over two sheets. If you pile on too much, it will get chewy instead of crunchy. Pop each pan into the oven and bake for 20 mins. Take the pans out and mix up the granola with a spatula then put the pans back in the oven and cook for another 10 mins. Your kitchen will smell delicious. It's done! Take out of the oven and let cool. Don't touch! Wait for it to cool and then using a spatula or spoon, break it apart. I like chunky pieces so I try not to break it apart too much. But if you are going to eat as cereal or put on top of yogurt, you'll probably want smaller pieces.
  6. Store in a sealed container. Not sure how long it keeps cause we usually eat it all up pretty quick! 😀
  7. *i don't recommend using dried apples or any other kind of dried spongy fruit. it will harden when baked and not be pleasant in your mouth.
http://meringuebakeshop.com/blog/gluten-free-granola-recipe/

2 Comments
  1. perfect!! i wanted to make some of my own this week… glad i stopped by here first;)

    Reply
    1
    • hope you like it! its totally customizable too so use what you like. 🙂

      Reply
      1

Leave a Reply