Gluten Free Granola with Apple Butter

Gluten Free Granola with Apple Butter

I’m excited to share this gluten free granola with apple butter recipe not just because it’s absolutely amazingly delicious, but also because it is so tasty that it won an award for ingenious use of apple butter at the national food blogger Big Summer Potluck! Hopefully that will convince you to think outside the cereal box and make your own delectable homemade gluten free granola, too!

gluten free apple butter granola - gfJules

The best thing about making homemade granola is that you can make it your way. Take my recipe, for example. If you don’t happen to like sunflower seeds, leave them out. If you like walnuts better than pecans, make that substitution. If you prefer sweetened coconut over unsweetened, make it happen!

Seriously, there’s no magic to making granola. It’s so easy and so convenient to have on hand with milk for breakfast, over yogurt, topping ice cream or just eaten by the handfuls!

It’s also way cheaper to make your own and tailor it your way. Using yummy natural ingredients like apple butter, agave, blackstrap molasses and pure maple syrup also means the granola is going to taste spectacular!

Be sure to use only purity protocol, certified gluten free oats. Here’s more info on how to find them and why, or I make them available on my site so you can combine delivery when you place an order for other gfJules products.

gluten free apple butter granola - gfJules

Gluten Free Granola with Apple Butter

Yield: 8 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 3/4 cup apple butter (Musselman’s® Apple Butter or make your own)
  • 1/4 cup pure maple syrup or dark agave nectar
  • 1/4 cup blackstrap molasses
  • 2 Tbs. light agave nectar or honey
  • 1 tsp. pure vanilla extract
  • 4 cups certified gluten-free purity protocol oats (instant/quick oats work best) or quinoa or rice flakes
  • 1 cup pecans, chopped
  • 1 cup grated coconut (sweetened or unsweetened)
  • 3/4 cup sunflower seeds
  • 3/4 cup flaxseed meal
  • 1/2 cup toasted almonds, sliced
  • 2 cups baking raisins* or dried, chopped fruit (like apples, cranberries, golden raisins, etc.)
  • Dash of salt (unless sunflower seeds are salted)
  • 2 Tbs. cinnamon
  • 1/2 tsp. allspice

Instructions

Preheat oven to 325° F.

Stir together all liquid ingredients in a small pot on the stove over low heat until smooth. Set aside.

Whisk together dry ingredients in a large bowl.

Pour warmed liquid over the dry mix and combine thoroughly.

Spread evenly over two large, parchment-lined cookie sheets.

Bake for 25 minutes. Turn off the oven and remove the cookie sheets. Stir and redistribute granola with a wooden spoon or spatula.

Return the sheets to the still-warm oven for 5 minutes, or until desired crunchiness is achieved.

When cooled, seal in airtight containers.

I hope you love this recipe as much as we do!

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Think outside the cereal box and make your own delectable homemade gluten free granola. Add flavors you like, leave out those you don't!

Think outside the cereal box and make your own delectable homemade gluten free granola. Add flavors you like, leave out those you don't -- it's yours!

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10 thoughts on “Gluten Free Granola with Apple Butter

  1. Wow! This smells and tastes amazing. The only change I made is the butter. Went to Trader Joe’s and all they had was fig butter. That is so yummy. Can’t wait to use it on toast. I usually make a grain free granola but it is much more labor in intensive and it’s cooked in a dehydrator. I hope I can keep some of this for my fruit and yogurt in the morning. I can see me munching on this all day. Thanks for posting it.

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  4. ok, so I located the apple butter (4 stores later!), and finally got to making it. This does have more liquid/wet then other ones I have made. So I thought this was going to be it! Finally – no more buying granola! However, it came out over done :(. Do you have any suggestions on what to do – I feel like such a granola failure. I have half the batch still remaining (small oven and can only fit in one cookie sheet at a time)
    PS: The parts that didn’t come out too over done tasted fab though and I really want to get this right!

    • Hi Danielle, I would definitely cut back on the temperature of your oven, then. Bake for a much lower temperature for a longer time, stirring periodically. Treat the oven as if it’s dehydrating, rather than baking, and that will prevent it from over-cooking. Smart to stop in the middle and regroup before over-cooking the next batch. Let me know how it goes and good luck!

  5. YUM. Just made this recipe… didn’t have apple butter so I used applesauce and it worked just great. Thank you for another great recipe!