Guys, this is the easiest granola to make and it tastes way better than the store bought versions! I have tried several gluten free granolas, and most of them were missing those yummy clumps of oats and nuts, and instead were just really hard to chew and turned into individual oats floating around in a bowl. This recipe has been adapted from the granola recipe in America’s Test Kitchen’s How Can it Be Gluten Free cookbook, which I HIGHLY recommend!
Side note on oats and the gluten free diet. Most people with Celiac disease can eat oats, but you must stick with oats that are certified gluten free, because most oats are contaminated with wheat in the field or in the manufacturing process. Additionally, a small percent of people with Celiac are sensitive to the oats themselves, and can’t tolerate them at all.
Most granolas are not made from certified gluten free oats, even granolas that say “wheat free” are not necessarily safe for people with Celiac disease to consume. For example, there’s a popular granola made by a local company which says “Wheat Free” on the label. I called them up to see if they were using certified gluten free oats, and sure enough, they are NOT using certified gluten free oats. Therefore that granola is not safe for people with Celiac disease.
If you already have favorite granola recipe and you want to convert it to a gluten free recipe, make sure you substitute regular oats for certified gluten free oats and omit any other gluten containing ingredients, like wheat germ or wheat bran!
Gluten Free Granola Recipe
- 4.5 cups certified gluten free old fashioned rolled oats (My favorite are Bob’s Red Mill Gluten Free Oats)
- 1/3 cup ground flaxseed
- 1 cups sliced almonds
- 1 cup chopped walnuts
- 1/2 cup canola oil
- 1/2 cup pure maple syrup
- 1/4 cup brown sugar
- 4 teaspoons of vanilla extract
- 1/2 teaspoon of kosher salt
- Prepare a cookie sheet by lining it with parchment paper. Pre-heat oven to 325 degrees.
- Toss all dry ingredients (oats through walnuts) together in a large bowl.
- Stir together maple syrup, canola oil, brown sugar, salt and vanilla.
- Drizzle wet ingredients over dry ingredients and mix until well combined and all of the oats are wet.
- Press granola evenly into prepared pan with a spatula or the bottom of of a wide glass until it looks like this: Granola should be very compact and evenly cover pan.
- Bake granola until lightly browned, about 40-45 minutes. Rotate baking sheet halfway through baking. Keep an eye on the granola during the last 10 minutes as it can easily burn!
- Let granola cool for about an hour before breaking into pieces. Store granola in airtight containers or ziplock bags for up to 2-3 weeks (if it lasts that long!).
A note on granola: Granola should not be considered a “health food.” It’s especially not the best choice for people trying to lose weight or with diabetes, as it is loaded with added sugar and added fats. I tweaked this recipe to increase the omega 3 content by adding some flaxseed and walnuts, but it’s still very high in calories. Also, a serving of granola is typically considered to be 1/4 cup!
I think of granola as a “healthier treat,” a food that is calorically dense but can be a healthier alternative to other sugary cereals or sweet treats. I like to keep a bag at my desk at work to nibble on throughout the day when I need a quick snack. I also sprinkle some on my yogurt or have a small bowl with low fat milk as a “dessert” or a special treat for breakfast.