As you may know, reader recipes sometimes come in that just have to be shared! This homemade gluten-free granola recipe looked absolutely divine — so full of yummy seeds, berries, and even peanut butter — all my favorites. Thankfully, reader Dorothy Estrem Harris generously agreed to allow me to share the recipe with you, too!
This throwback recipe has been on my gfJules.com site since waaaaaaaaay back in 2010 or so. It’s a classic that stands the test of time, though. (the photo, not so much – lol)
As with any granola recipe, feel free to add or subtract other mix-ins that you prefer. Dorothy has even given you some of her ideas at the bottom of her recipe. Serve over yogurt (coconut is my favorite!), ice cream, milk or on its own.
What Kind Of Oats are Safe for Celiacs?
Remember to only use purity protocol, certified gluten-free oats, so you are certain they are not contaminated with gluten. I prefer using instant gluten-free oats, as they offer the same nutritional benefits of regular oats, but are more tender and absorb more moisture from the yogurt or milk.
If you’d like to give some other gluten free granola recipes a try, hop over to my Gluten Free Granola with Apple Butter (also a super old, but delish recipe!) or my Quinola, gluten free quinoa oat-free granola recipe!
Reader Recipe: Homemade Gluten Free Granola
(note that the nutritional table here reflects a full 1 cup of gluten free granola with ALL the included ingredients)
Homemade Gluten-Free Granola
Equipment
Ingredients
- 5 cups certified gluten-free oats
- ¾ cup flax seeds
- 2 cups coarsely chopped almonds cashews or other nuts
- 1 cup pumpkin seeds (pepitas)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon kosher salt
- 1 ½ cups dried cranberries
- 1 cup golden raisins
- ¾ cup crunchy peanut butter
- ¾ cup maple syrup
- ¼ cup agave nectar
- ¼ cup honey
Instructions
- Preheat the oven to 275°F.
- Mix together the oats, flax seeds, almonds, pumpkin seeds, cinnamon, ginger, and salt in a large bowl and stir well. Add dried cranberries and raisins, if using.
- Combine peanut butter, maple syrup, agave and honey in a two-cup microwave-safe measuring cup and microwave for 30-40 seconds – just long enough to soften the peanut butter. Stir together and then drizzle evenly over the surface of the oats mixture. Mix all ingredients together thoroughly.
- Spread mixture out evenly onto a roasting pan with sides. I prefer to line the pan with parchment to prevent burning and for easier clean up.
- Bake at 275℉ for about 40 minutes, stirring the mixture well every 10 minutes. Let the granola cool completely before eating; package in airtight containers or freeze smaller portions for future snacks.
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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If you love this recipe and have made it with other variations, please share in the comments!
And pin for later!
Oh my, that looks divine! I will have to try making that this week. Yumm!