I attempted to make homemade granola once before. I literally set off the smoke detector. And because we have The Nest, it texted a message to my husband at work that there was “smoke detected in the kitchen.” Thanks for telling on me, Nest.

Today I was inspired to try making my own granola again by this simple recipe from Super Healthy Kids. I used this as the foundation of my recipe, and made some adjustments, if only out of fear of burning it again.

HOMEMADE GLUTEN-FREE GRANOLA

Prep Time: 15 minutes |Total Time: 45 minutes |Yields 6-7 cups

Ingredients:

  • 6 cups of gluten-free quick oats (I used Bob’s Red Mill)
  • 1/4 cup brown sugar (healthy substitute: coconut sugar)
  • 3/4 cup coconut oil (plus ~1T to spread on bottom of Pyrex dish)
  • 3-4T organic raw honey
  • 1T pure vanilla
  • Optional add-ins:
    • 1/2 cup chopped almonds
    • 1/2 cup chopped peanuts
    • 1/2 cup flaxseeds, chia seeds, sunflower seeds, and/or pumpkin seeds
  • POST-baking add-ins:
    • dark chocolate or carob chips
    • Craisins
    • raisins
    • dried fruit

Directions:

  • Pre-heat oven to 325 degrees
  • In large bowl, mix oats and sugar
  • Melt coconut oil—20 seconds in microwave
  • In small bowl, whisk together melted oil, honey, and vanilla.
  • Pour wet ingredients on top of oats and sugar, stir together well. Add nuts and seeds.
  • Coat the bottom of a Pyrex casserole dish (I used 9×13) with coconut oil.
  • Spread out mixture on top.
  • Place in preheated oven. Stir every 5 minutes for 25-30 minutes until granola is a light brown.**
  • Leave on counter to cool for 30-60 minutes.
  • Add in dried fruit, dark chocolate/carob chips, etc. if desired.
  • Enjoy plain, on yogurt, as cereal with milk, or sprinkled over a banana.

**Because I was so fearful of burning it, I set the timer and stirred at 4 minutes, 4 minutes, 5 minutes, 5 minutes, 5 minutes, and 2 minutes.

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