GF NF Ga'nola
Gluten-Free, Nut-Free, Dairy-Free Homemade Granola Granola is a fan favorite in our house - straight out of the jar, over dairy-free yogurt or as cereal - you name it and I can assure you the kids have tried it (yes, even with ketchup … I let them explore their palate likes and dislikes...). There are quite a few gluten-free granolas on the market these days which are great. There are even a few that do not have peanuts or dairy. However, when you add in the allergy of nuts as well as gluten, wheat, dairy, egg and peanut, it makes it increasingly more difficult to find … especially at any reasonable price.
As much as I love to bake and cook I hadn't thought of making granola myself before. I thoroughly enjoy crunchy, clustery sweet and nutty granola, yet I had never tried making it...
Well, I am here to say I am SO GLAD I started testing out recipes a couple years ago. First off, it is SO SIMPLE to make - why have I not been doing this for years?!
Second, I know EXACTLY what is going into it and can avoid ALL OF the allergens!
And, third, it is WAY more cost effective!
It has become such a popular item, even with friends and family, I now put it in Mason Jars with decorative tags and twine to add to Christmas baskets at the Holidays. Such a cozy, sweet homemade addition. Really a great addition to a gift all year long!
Ok, so honestly you could have already had it in the oven by the time you read through this … so we are going to jump on in. Your kitchen is about to be encapsulated in the wonderfully sweet aroma of toasting cinnamon, oats and maple - what could be better?!
In a large metal or glass bowl combine: 5 Cups GF Oats 2 Cups pure coconut flakes* (I prefer these over shreds - they are bigger and toast nicely!) 1Cup sunflower seeds* (could sub with your favorite nut) 1 Cup Craisins (can substitute for yellow raisins or regular) Set aside ...
In a 2 Cup glass measure (or glass bowl) whisk together: 1/3 Cup melted coconut oil 1/4 Cup Light Brown Sugar 3 Tbl Maple Syrup 1 Tsp Vanilla 2 Tsp Cinnamon 1/2 Tsp Nutmeg 1/4 Tsp Salt
Once you have the sugar and oil mixture well combined with no clumps of brown sugar and everything is melted together, drizzle this over the oat mixture.
Take a rubber spatula to ensure you get all the sugary goodness out of that glass. Then take the rubber spatula and gently start folding the mixture into the oats. You will mix and fold the oats for about 2-4 minutes, until you can see all the oats are coated in the mixture and it doesn't look like there are any dry pieces left.
Then take out a large baking sheet or two smaller ones that will both fit in your oven - I spray just a little coconut oil on the pans to assist in the removal process. You can lay tinfoil or parchment paper down as well or leave as is. There is plenty of oil in the granola, this just helps ensure no pieces get burnt to the pan.
Once you have your pan(s) ready, smooth the granola out over the entire surface or as much as it takes up. If you prefer clumpier granola make sure it is all touching in the pan or clumped up.
You will now place the pan(s) in the oven at 325° for 40-50 minutes. If you do not like your granola in chunks you will want to take a metal spatula and gently mix the granola around the sheet pan every 10 minutes.
Time is up - Ga'nola is DONE! Carefully remove from the oven. This is where I sprinkle another 1/2-1 Cup of Craisins over the top of the granola to change the texture from the ones that baked - I personal like the variation of textures! Then let cool to room temperature before serving or placing in a jar.
Gluten-Free Nut-Free Ga'nola
- Large bowl
- Small glass bowl or 2 cup measurer
- Rubber spatula
- Sheet pan
- 5 Cups Gluten-Free Oats Rolled oats not quick-oats
- 2 Cups Pure Coconut Flakes Shreds will work, I prefer flakes
- 1 Cup Sunflower Seeds
- 1 Cup Craisins Can sub raisins or golden raisins
- 1/3 Cup Melted Coconut Oil
- 1/4 Cup Light Brown Sugar
- 3 Tbl Maple Syrup
- 1 Tsp Vanilla
- 1 Tbl Cinnamon
- 1/2-1 Tsp Nutmeg 1 Tsp provides a stronger nutmeg flavor - adjust depending on preference
- 1/4 Tsp Salt
- In a large metal or glass bowl, mix the first four dry ingredients.
- In a two cup glass measurer or small glass bowl melt the coconut oil in the microwave (1 minute is usually sufficient).
- Once melted, whisk in the light brown sugar and maple syrup until the sugar is incorporated into the oil.
- From there whisk in the remaining ingredients of vanilla, cinnamon, nutmeg and salt.
- Drizzle the melted oil and sugar mixture over the granola mix from step one. Take a rubber spatula and 'mix and fold' the ingredients until all the oats, coconut, craisins and sunflower seeds are covered.
- Prepare one large or two small baking sheet(s) by lightly coating in coconut oil/spray, parchment paper or aluminum foil. This prevents some of the oats from burning directly to the pan .
- Now spread your granola evenly over the plan and place in the oven at 325° for 40-50 minutes.
- Let cool completely before removing from sheet pan.
- If you do not like clumpy granola make sure to stir up the pan every 10 minutes while in the oven and then again when it comes out.
- I like to add more Craisins to my granola when it comes out of the oven - provides extra texture.
- Coconut is not technically a nut, from an allergy perspective my child is allergic to tree-nut and peanuts - coconut does not fall under her allergy listing - however, please be sure to adjust the recipe as needed for your dietary requirements
- You could substitute the coconut flakes for other dried fruit - like apricots, bananas, etc.