Gluten free granola makes a great snack by itself or as a topping on yogurt, smoothie bowls and even ice cream!
When I was a kid, I remember always preferring the food on my parents’ plates. Even when we were eating the same thing for dinner, I’d still sneak bites from their plate whenever I could. For whatever reason, I thought it looked better on their plates, and today I see my daughter doing the same thing. She’ll eat a good dinner, and when my husband gets home she’ll want to eat all of his food. To the point that I started making extra in anticipation of this because my husband has a hard time saying no to her and he needs to eat too.
I bring this up because some traditions apparently haven’t ceased. Last week, I went to see my mom in the afternoon and she had just made a fresh batch of homemade gluten free granola. She told me to try it and once I did, I didn’t stop until literally half of the granola lined baking sheet was empty. In my defense, I hadn’t had lunch yet and was hungry. Plus, it was seriously the best granola I’ve ever tasted.
So, naturally we made some more. And then some more, and well you get the idea. We make it two ways, with dried fruit and without. I prefer the gluten free granola without the fruit, but my kids like the added texture and sweetness the dried fruit brings. My mother was kind enough to give me the recipe so I could share it with all of you. Thanks Mom! I’m including the dried fruit portion of the recipe too so that you can make it both ways and see what you like better. It works great by itself or as a topping on yogurt, smoothie bowls and ice cream.
Homemade Gluten Free Granola Recipe
- 1 cup of your favorite fruit. We like bananas, strawberries, pear, blueberries and raspberries.
- 2 cups certified gluten free or purity protocol oats
- 1 cup mixed chopped pecans and almonds
- 1 tsp cinnamon
- ½ tsp ground cloves
- ¼ cup melted coconut oil
- ¼ cup maple syrup
- ½ cup unsweetened coconut flakes
Dried Fruit (make this before you start the granola):
Preheat your oven to 170 degrees.
Slice your fruit into small bite sized pieces, trying to make them even in size.
Line a baking sheet with parchment paper.
Spread the fruit out on the cookie sheet.
Bake for 6 hours. Everything will be dry except for the bananas which will be slightly chewy.
Let them cool completely.
Store in airtight container for up to a week, separate from the granola.
Add to individual servings of granola.
Gluten Free Granola:
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
In mixing bowl, combine the oats, nuts, cinnamon, cloves, coconut oil and maple syrup.
Stir until all of it is coated with oil and syrup.
Pour onto baking sheet and spread into thin layer.
Bake for 7 minutes.
Remove from oven and sprinkle coconut flakes over the mixture.
Return to oven and bake for 5 more minutes or until golden brown.
Let cool and store in airtight container.
If desired, stir in dried fruit as you eat it.
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