This Easy Gluten-Free Granola recipe makes for a convenient and quick breakfast. Serve it with milk or atop a bowl of yogurt.
Before diving into today’s recipe, I’d like to bring your attention to a recent post over at Gluten Free Easily, Grieving Gluten: The Five Stages or Loss of Gluten Plus a New One. If you or someone you love has recently been diagnosed with celiac/gluten intolerance, a food allergy or any medical condition that requires substantial modifications to diet, I strongly urge you to read it. Shirley reassured me that the stages of loss I felt when we had to modify our son’s diet were real, normal and—okay. And that had I not gone through each and every stage, I may have never made it to “embracement”—seeing the diagnosis as a blessing, being thankful for it and what it has done for our son’s health, and the health and future of the entire family.
Early on, one thing I remember grieving was “convenience.” The pre-packaged, gluten-free food on the shelves of the grocery store was insanely expensive and really—well, not all that healthy. And with my son’s little body needing nourishment, I knew I had to do better than to replace the gluten and dairy he could not have with empty starches and gobs of sugar (which, unfortunately, are found in most processed gluten-free foods).
Frustrated, I set out to find recipes for make-ahead meals that would offer some of the convenience I had grown accustomed to before our change in diet. I started making and freezing sausage patties, fermenting four quarts of yogurt at a time, preparing ready-to-blend smoothie fixings and baking large batches of granola like the recipe I am sharing today.
It gets easier, you find your groove. I promise!
Easy Gluten-Free Granola
Gluten-Free | Casein-Free | Citrus-Free | Corn-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Rice-Free | Shellfish-Free | Soy-Free | Wheat-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan
Makes: 6 cups
Prep Time: 15 minutes
Cook Time: 20-30 minutes
1-1/2 cups raw WALNUTS
1-1/2 cups raw CASHEW NUTS
2 cups uncontaminated rolled OATS
1 cup QUINOA FLAKES
1/3 cup COCONUT NECTAR or honey (see Notes)
1/3 cup GRAPESEED OIL, light olive oil or liquified coconut oil
20 drops vanilla LIQUID STEVIA (or use 2 additional tablespoons coconut nectar)
1 tablespoon VANILLA EXTRACT
1 teaspoon CINNAMON
1/4 teaspoon SALT
1/8 teaspoon NUTMEG (freshly grated is best)
1 cup unsweetened dried and shredded COCONUT
Preheat oven to 300˚F.
Chop nuts (I pulse them in a food processor to a coarse meal for ease of digestion) and transfer to a large bowl. Mix in oats and quinoa flakes. Set aside.
In medium bowl, whisk coconut nectar, oil, stevia, vanilla, cinnamon and nutmeg. Pour wet mixture over dry and combine well. Spread evenly in a parchment-lined jelly roll pan.
Bake 10-15 minutes. Remove from oven, stir. Bake an additional 10-15 minutes or until crisp [check on it frequently as this granola has a tendency to get real toasty (aka burn), real quick]. Remove from oven and allow to cool.
Stir in coconut and transfer to air-tight glass jar or container.
Coconut Secret brand coconut nectar may be found out most natural grocers. Coconut nectar is lower glycemic (averaging 35). For more info, visit Coconut Secret.
As a precaution, some celiacs and gluten-intolerant among us do not tolerate oats. When purchasing oats, always buy certified gluten-free oats—oats that have not been cross contaminated with wheat on a production line.
For an easy nut-free option, consider a combination of sesame, sunflower and pumpkin seeds. And for added Omega 3 and 6, mix in a couple of heaping tablespoons of hemp seed along with the coconut. Unsweetened dried cherries are another tasty mix-in.
Other Granola Recipes to Try