Granola is awesome! Gluten-free granola is even better!
Since I am out of the house a lot, it makes a great way for me to be able to eat healthy and safely while I am out.
But… as we all know, oats aren’t necessarily gluten-free. And, to buy ready-made gluten-free granola costs a small fortune. Sometimes I think it would cost less to get a steak instead.
So, the best thing to do is to make it yourself.
The task always seemed daunting to me. For some reason there was always a mystery around it.
Until one day I was watching Nigella Lawson make it on her show. I thought it seemed pretty easy, but I didn’t really like everything she put in it.
Of course, it took me a while to realize I didn’t have to put in everything she did. So, as a note for the recipe below, I only listed “favorite” nuts, seeds and dried fruit. Add what you like. I don’t want you to think you have to make it exactly the way I do.
Also, add the nuts, seeds and dried fruit after you bake the oats. That way you don’t kill the good fats.
This recipe is so easy that I forgot to take pictures after the oats came out of the oven. It went too fast to just add everything and put it into my favorite granola container.
Ways to eat your gluten-free granola:
- Add it to your favorite yogurt.
- Add fresh fruit.
- Or just eat it plain.
*One more note – This does not clump. Since there is no regular refined sugar or butter, it doesn’t clump. But, it is much healthier and tastes great.
- 2lb Gluten-Free Oats
- ½ cup Coconut Oil
- ½ cup Maple Syrup
- ½ cup Molasses
- ½ cup each of your Favorite Nuts
- ½ cup each of your Favorite Seeds
- ½ cup each of your Favorite Dried Fruit
- Warm coconut oil, maple syrup and molasses in a pan over medium heat until coconut oil is melted.
- Do your best to mix them. (They refuse to do this.)
- Pour the "mixture" over the oats in a very, very large bowl.
- Stir the oats until coated. It won't look like enough, but mine eventually gets coated. Feel free to add a bit more maple syrup or melted coconut oil, if you want.
- Pour this mixture onto a lightly sprayed cookie sheet. (You want one with high-ish sides.)
- Bake in a 400 degree oven for 20 minutes. Taking out and stirring after 10 minutes.
- Clean and dry the bowl while oats are cooking.
- Take the oats out of the oven and let cool a bit before putting them back into the bowl.
- Put oats back in the very, very large bowl. Add nuts, seeds and dried fruit. Stir.
- Store in an airtight container for up to 3 months.
I’m linking this to Gluten-Free Wednesdays hosted by Shirley from gfe-gluten-free easily, Linda of The Gluten-Free Homemaker and Lynn of Lynn’s Kitchen Adventures.
Until later, here’s to…Living Better, Easily!™