I’ve shared this family favorite gluten free granola recipe in the past, but it was time for a refresh! Such an easy and healthy breakfast to have on hand – and it’s a great one to make with your kids!
This summer, my dad and I were making 3 batches of granola in preparation for in the past. He took out his handwritten recipe cards containing his current recipe, my sister’s version, and mine. While we were measuring and mixing, I started wondering just how many times he’d done this — how many batches of granola has he made in his lifetime? We laughed a bit as we talked about the history of his granola recipe and the memories I have of it growing up.
Fun fact: he bargained with a local food co-op back when he was in college. He made big batches of granola for them to sell in exchange for his membership. I don’t think he’d agree to anything like that now. (And I don’t think a food co-op would be allowed to sell something made by a member in their home kitchen – times have changed!)
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One of my favorite memories is Sunday mornings before church. Back in church choir days, he would wake up early to eat his breakfast before heading out the door for choir practice. Even though he was diligent in avoiding milk before singing, he held fast to his granola commitment. My sisters and I made it very clear that we didn’t think (and still don’t!) granola with orange juice is a great combination.
You are welcome to try that combination, however and let me know!
I love that the roof of my mouth isn’t completely ruined when I eat this for breakfast — and I don’t need to let it soak in milk for ages to soften to the point of being safe to eat! My kids love it – Lucia legitimately wakes from her nap asking for ‘nola more often than not. I feel great about letting them have granola with yogurt/almond milk as a snack, breakfast – or heck, dinner too!
You can get everything you need for this gluten free granola at Whole Foods or a local co-op. I can also find just about everything at Trader Joe’s as well. Below are a few supplies I love and items you can also order on Amazon!
FAVORITE GLUTEN FREE GRANOLA SUPPLIES
Dad's Famous Gluten Free Granola | Updated 2018
So many memories wrapped up in this granola recipe. I don't remember a time when my dad wasn't buying oats in bulk from the local food co-op or taking a small bag of granola on every trip (because you can't miss a morning!). The love for this granola has truly grown - my kids and I make it every 2-ish weeks, and I know there are countless others who love it as much as we do!
- 11 cups Gluten Free Rolled oats Not quick oats! I get from Trader Joe's, Whole Foods or Sprouts
- 1 cup Sliced Almonds I get from Costco or Trader Joe's
- 1 cup Coconut Shavings/flakes I get from Trader Joes (unsweetened)
- 1 cup Buckwheat Groats I get from Sprouts or Whole Foods
- 2 cups Raisins I get from Costco
- 4-6 Tablespoons Cinnamon Or more or less depending on your love of cinnamon!
Additional/Optional Add-ins - modify quantities above if adding additional items below. Or choose to increase liquids a bit to accommodate.
- 1/2-1 cup Cashews, walnuts, Pecans
- 1/2 cup Candied Ginger
- 1/2-1 cup Craisins, dried blueberries, cherries, etc
- 1/2 cup Sunflower Seeds shelled
- 3/4 cup coconut oil
- 1 1/4 cup honey
Preheat oven to 225 degrees.
Mix all dry ingredients together. I like to break up the raisins a bit before adding the cinnamon. Add cinnamon and continue to mix together until evenly dispersed.
A few options for combining your liquids - and feel free to use avocado oil or even light olive oil if you would prefer that over coconut oil.
- Using a microwave safe measuring glass, measure and melt coconut oil. Add in honey and heat until hot enough to stir to combine.
- Using a double boiler, combine honey and oil. Heat, stirring regularly until thin enough to combine.
- *lazy lady method: IE: what I do!* Eyeball the coconut oil and measure out the honey. Pour directly into a saucepan and heat on low, stirring regularly until thin/hot enough to combine. :)
Pour over the dry ingredients while hot. Continue mixing/folding the mixture until the honey/oil has coated all of the granola. Make sure to get down at the bottom/base of your bowl!
Pop in the oven for 90 minutes at 225. If you prefer your granola a bit crunchier - I prefer the roof of my mouth to stay intact ;) - you can spread the granola out on a backing sheet.
Allow to cool and enjoy with milk, over yogurt (we love the honey yogurt from Trader Joe's!) or even ice cream. So good!
This is not a crunchy granola, but if you prefer your granola on the crunchy side, I've offered a modification during baking.
Do you have any family recipes like this one? I love that it’s as much about a delicious recipe as it is the memories and history that go along with it. I’d love to hear what recipes and memories are special to you – if you’ve posted them, please share the link below as well! I’d love to go read.
I can think of so many others right now as I type this — I’m excited to share more with you as I update them to fit our gluten free needs and paleo-ish (c’mon, I’m from Wisconsin: cheese!) lifestyle.