Do you ever feel blue cause you have to follow a gluten free diet? Can I tell you something? Make this gluten free recipe for granola and you’ll feel like a million bucks. Gluten free granola from a gluten free granola recipe. That is just friggin’ far out and rocks my gluten free world.
“Just wait there a minute. Did you say Gluten Free Granola? I thought granola was made with oats. I thought oats weren’t gluten free!”
Nope. Not true. Oats are gluten free, but make sure you buy certified gluten free oats. From here or here or here. Or maybe you know other manufacturers. If so, please let me know so that I can add them to this list.
POST NOTE: Thank you to Shirley of Gluten Free Easily for suggesting two more gluten free oats vendors.
Of course, make sure that all the ingredients are gluten free. I use Bob’s Red Mill gluten free oats. I always keep about six bags in my pantry at any given time. You never know when the mood will strike for gluten free granola, gluten free oatmeal chocolate chip cookies, Artisan Maple Oat Bread, Gluten Free Millet Oatmeal Bread, Hearty Four-Grain Gluten Free Breakfast Cereal, Gluten Free Peanut Butter Granola Bars. Hm, what else? If you think of anything, let me know in your comments. I’m sure my readers would be interested in finding out different ways to use oats.
Back to my recipe. But wait, first, check this out. Here’s a video of me making my gluten free granola recipe. I’m wearing about twenty layers of clothing and look lik I live in the North Pole. What the heck – that’s January in New England for you.
Gluten Free Granola
7 cups oats
1/2 cup rice bran
1 cup quinoa flakes
1 cup unsweetened coconut flakes
1 cup chopped walnuts
1 cup chopped pecans
1 cup chopped almonds
1 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup flax seeds
3 tbsp ground cinnamon
1 tsp sea salt
1 cup canola oil
1 cup honey
1 tbsp vanilla extract
1. Preheat oven to 350 degrees.
2. Combine all the dry ingredients in a large bowl.
3. Combine the oil, honey, and vanilla extract. Mix well. Pour over the dry ingredients and blend thoroughly with a large spoon.
4. Spread the mixture on a lightly greased baking pan and roast for 10 minutes. Remove from the oven, mix the granola and return to the oven. Roast again for 10 minutes. Remove from the oven and reduce the heat to 250 degrees. Mix the granola and return to the oven for one or two more 15 minute segments, mixing between any baking segments.
5. When the granola is finished baking, let it sit in the baking pans until it cools. While it cools, stir it every 15 minutes to prevent it from clumping.
Option #1: add dried fruits (raisins, diced apricots, cranberries etc.) during the last one or two baking segments. If you add it much sooner than that, the fruit is likely to burn.
Option #2: Add 1/4 to 1/2 cup molasses to oil/honey/vanilla mixture before mixing with dry mixture.
Option #3: Bake in a crockpot on high for 1 1/2 hours, mixing every 30 minutes, then low for 3 – 4 hours, propped open with a chopstick, mixing every 30 minutes. When I’ve done this in the crockpot, I’ve used two crockpots – the granola was easier to handle and less likely to burn. It might’ve been my particular crockpots, but that’s what worked for me. Here’s an online gluten free recipe for gluten free granola made in the crockpot.