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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You are welcome to try that combination, however and let me know!
FAVORITE GLUTEN FREE GRANOLA SUPPLIES
Dad's Famous Gluten Free Granola | Updated
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!
Ingredients
Dry Ingredients
- 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
Liquids
- 3/4 cup coconut oil
- 1 1/4 cup honey
Instructions
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Preheat oven to 225 degrees.
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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.
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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. :)
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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!
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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.
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Allow to cool and enjoy with milk, over yogurt (we love the honey yogurt from Trader Joe's!) or even ice cream. So good!
Recipe Notes
This is not a crunchy granola, but if you prefer your granola on the crunchy side, I've offered a modification during baking.
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.
Happy Monday!
xo.
