Granola Goes Gluten-Free

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One of the foods that I missed the most when I was first diagnosed with celiac was granola.  I love granola with ice cream, yogurt, cereal, in trail mix, or simply on its own.  It’s such a yummy snack and if you’re a texture person like me, the crunch of perfectly toasted oats and nuts is just wonderful.  Oats are controversial in the celiac world because even though they are technically gluten free, they are easily contaminated, making them most likely containing gluten, unless they are tested for gluten content.  There are some brands of gluten-free ‘granola’ out there but I hesitate to refer to them as granola because they don’t contain any oats.  Usually it’s a clump of corn flakes with some syrups and dried nuts.  While it has a nice crunch, these store-bought GF granolas just aren’t the same.  Yes, certified gluten-free oats are more expensive than Quaker, but I’m definitely willing to splurge on this grain and it’s so much more economical to make your own granola and it keeps well in the fridge for a long time.

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Betsy’s Granola (Created with guidance from Mark Bittman’s How to Cook Everything Vegetarian)

Ingredients:

  • 6 cups certified GF oats
  • 2 cups mixed nuts and seeds (I used chopped cashews, pecans, almonds, & sunflower seeds)
  • 1 cup shredded coconut
  • 1 teaspoon ground cinnamon
  • Salt
  • ½ cup honey
  • ½ cup creamy peanut butter (I prefer to use natural PB that still has salt though)
  • ½ cup raisins
  • ½ cup dried cranberries
  • Ground flaxseed (optional)

Preheat oven to 325.  Put a 9 x 13-inch roasting pan over medium-low heat.  (I put the pan over two burners.  Add the oats and cook, stirring occasionally, until they begin to change color and become fragrant, 5 to 7 minutes.

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Add the nuts and seeds and continue to cook, stirring frequently, for 2 minutes.  Add the coconut and cook and stir for 2 more minutes.  Add the cinnamon, salt (to taste), flaxseed, honey and peanut butter.  Stir and place in the oven.

Bake for 30 minutes, stirring once or twice during cooking process.

Remove from oven, add raisins and cranberries, and cool on a rack.  Stir once in a while until the granola reaches room temperature.  Transfer to a sealed container and store in refrigerator.  I make it in large batches so I’ll even stick some in the freezer.

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Granola continues to be one of my all-time favorite foods because it has a little bit of everything.  Sweet, salty, chewy, crunchy.  Don’t think of this recipe as a concrete set of rules.  Other things you can add to your granola are maple syrup or molasses as a sweetener or different seasonings such as nutmeg, vanilla beans or even ginger.  If you have a sweet tooth, try putting chocolate chips in your batch.  A great ice cream topping!

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  1. Chili T. says:

    Madam Betsy…

    this granola recipe looks GRAND. Where, by the way, do you do most of your shopping? The farmstand? Trader Joe’s Whole Foods? Where do you find you can get the best deals? Are stores like Kroger and Publix catching on and stocking some of these Gluten Free goodies?

    Happy Thursday, friend!

  2. Betsy says:

    Hi Chili T.,
    The short answer is that I ‘spread the grocery love’ meaning that I go to a variety of stores. I try to buy most of my produce locally but if not, then I go to Whole Foods or Publix. Kroger and Publix are getting more and more GF items, like the chicken broth I use, cereals, and even the GF flours. The Kroger on Howell Mill has a rather large selection (in the natural foods area) of all of the baking items. They even have the GF oats. I try to base my shopping around what places will be the most economical and provide the most quality food. The Publix on Howell Mill has the Betty Crocker GF brownie mix which is a great mix and rather inexpensive compared to other GF mixes. I always love a trip to Dekalb Farmers’ Market but it’s far away and takes a huge chunk of the day. Definitely worth the trip if you’ve never been. Hope that helps!

  1. [...] What I use them for: – Making homemade granola: click here for my recipe [...]

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