Granola that has just the right amount of flavor & crunch! Amazing Gluten-free Granola lives up to it’s name! It has a wonderful crunch with just the right amount of sweetness.
Granola offers a nutritious alternative to traditional cold cereal. It can served for breakfast or later in the day as a snack. Granola truly is fun to make, fun to eat, and leaves your kitchen smelling very heavenly.
Due to food allergies or food intolerances in our family, all of my recipes are gluten-free and nut-free. It brings much delight to my family to know we can have gluten-free granola!
Why Gluten-Free Oats?
I purchase Bob’s Red Mill Gluten-Free old fashioned oats for my recipes. Oats are naturally without gluten however if they are not grown or harvested so many miles away from a gluten containing grain, the oats can be contaminated. If you would like more details visit www.bobsredmill.com.
Who thought of making granola? When did it become popular?
I love a little history, so here are a few facts I can share with you. Granola was invented in Danville, NY by Dr. James Caleb Jackson in 1863. Dr. Jackson owned a prominent health spa called Jackson Sanitarium. Jackson’s granola was made with graham flour, and eventually became known as Our Home of Granula Company.
Meanwhile in Michigan, John Harry Kellogg was developing a similar cereal and calling it granula. Eventually he changed the name to granola to avoid legal problems with Dr. Jackson.
Granola was revived in the 1960’s by the health and hippie movement. People began adding in dried and fresh fruits, as well as nuts.
I grew up in Massachusetts on the state border of Vermont in the 1970’s. It was common to hear the “earthy” people of southern Vermont referred to as “granolas”. It makes me smile today, because I appreciate granola, being mindful of the earth, and eating healthy. I might even be mistaken for a modern day “granola”.
Now, thirty years later, we have so many varieties of granola on the market. People often refer to granola as a breakfast or snack food. Our family likes to enjoy it as a snack. One of my daughters favorite ways to enjoy it is as a topping on coconut milk yogurt. I like to eat it plain, but sometimes like to add in fresh, freeze-dried or dehydrated fruit.
Printable Amazing Gluten-Free Granola Recipe
Amazing Gluten-Free Granola
- 3 c. Gluten-free old fashioned oats
- 1/2 c. Organic flaxmeal
- 1/2 c. Organic raw sunflower seeds
- 1/3 c. Chia seeds
- 1/4 c. Organic coconut sugar
- 1/4 c. Xyla Brand sweetener
- 1 T. Organic ground cinnamon
- 1/4 c. Organic butter or coconut oil
- 2 T. Pure maple syrup
- 2 T. Water
Preheat your oven to 350°. Prepare a large baking sheet with unbleached parchment paper. (I like to use a 10.5" x 15" baking sheet.)
In a large mixing bowl, mix together the dry ingredients. Pour your dry ingredients onto the parchment paper.
In a small saucepan, melt your butter OR coconut oil. Remove from the heat and add your maple syrup and water. Pour evenly over dry ingredients.
Bake for 15 minutes. Stir granola. Bake for additional 15 minutes. Stir granola.
If your granola is beginning to brown and clump together, remove from the oven. Otherwise bake for another 5-8 minutes. The granola will begin to look darker with less moisture.
Remove from the oven and cool on a wire rack. Stir one time and then continue to cool. As the granola cools, it will begin to clump together and harden.
Source for Ingredients
Bob’s Red Mill Old Fashioned Gluten-free Oats, Bob’s Red Mill Flaxmeal and Wholesome Coconut Sugar can be found online at www.amazon.com.
We purchase Let’s Do Organic unsweetened shredded coconut, Xyla brand xylitol (made from birchwood trees, not corn) at our local health food co-operative store.
Once the granola is completely cooled, store in an airtight glass container. It can be kept in the pantry for a week or several weeks in a refrigerator. When the granola is served, you may add any extras such as raisins, freeze-dried blueberries, or even fresh banana. It’s wonderful eaten alone as well! Enjoy!!!
I love your input. Would you desire a recipe for a certain kind of granola?