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. (As an aside, don’t you just love the gorgeous photo of the granola that looks almost like the granite counter it was photographed on? hahaha Those were the days ….)
Regardless of the photo, the gluten-free granola recipe is solid. You’ll see when you try it. 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.
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
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 350°F.
- Mix together the oats, flax seeds, almonds, and pumpkin seeds in a large roasting pan (it’s much easier to stir the ingredients thoroughly in a roasting pan than on a baking sheet). Sprinkle the cinnamon, ginger, and salt over the top and then stir well.
- Add dried cranberries and raisins – you may want to increase the amount, they definitely add a lot of nice flavor and texture.
- Combine peanut butter, maple syrup, agave and honey in a two-cup Pyrex measuring cup and microwave for 30-40 seconds – just to soften the peanut butter. Stir together and then drizzle evenly over the surface of the oats mixture. Mix all ingredients together thoroughly.
- Bake at 350° 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.
- Makes 8-10 cups.
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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And pin for later!
Oh my, that looks divine! I will have to try making that this week. Yumm!