Something pretty remarkable happened. I stepped in my kitchen and baked something without flour… without milk or eggs or butter… and without sugar.
I was wide-eyed. I was nervous. This sort of thing is way out of my sugar/butter/flour comfort zone.
It turns out… I might have a new comfort zone.
… A new, delicious comfort zone free of all of the fats and flours I know and love.
I started this giant batch of everything-free granola with gluten-free oatmeal.
While oatmeal in itself is gluten-free (or at least extremely low in gluten)… actual, safe gluten-free oatmeal is made of gluten-free processing equipment.
It’s hardcore.
Since I’m going all out, I used Coconut Oil instead regular old olive oil.
My friend Tracy got me absolutely obsessed with coconut oil. It comes in a jar. It’s opaque and solid at room temperature. It’s high in fat but better for your body than butter or oil. It’s got acids that your body loves. Kinda rad. Oh! Bonus!! It tastes like sexy sexy coconut. I loooove this stuff.
I also used macadamia and cashew nut butter and honey as a binder. Crazy stupid delicious.
If you’re not feeling fancy, however… feel free to use extra-virgin olive oil and almond or peanut butter as a binder. Still delicious. To be sure.
This granola is super lovely. It has a richness from coconut oil and the macadamia nut butter feels so indulgent. It’s lightly sweetened and… completely satisfying. I served my granola over vanilla yogurt. Yes. Dairy. I’m just a rebel like that.
Gluten-Dairy-Cane Sugar-Free Homemade Granola
makes about 9 cups of granola
6 cups gluten-free oats (old fashioned or quick cooking)
1 cup raw almonds
1 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
3/4 teaspoon salt
3/4 cup coconut oil, melted to a liquid (or substitute extra virgin olive oil)
3/4 cup macadamia nut butter (or substitute natural peanut butter)
1/4 cup plus 2 tablespoons honey (or substitute maple syrup)
3/4 cup golden raisins (or any dried fruit you like, optional)
Place two racks in the middle and upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper, or spray lightly with cooking spray and set aside. In a large bowl, toss together oats, nuts and salt (leave out the raisins, we’ll toss these in after baking). In a medium bowl, gently whisk together the melted coconut oil (or evoo), nut butter and honey. Pour the oil mixture over the oats and nuts and stir well. Make sure that every bit of oats and nuts is covered in some of the oil mixture. Spread the granola mixture onto the two baking sheets from edge to edge. Bake for 15 minutes and carefully remove the pans from the oven to toss and stir the oats. This will ensure that the mixture cooks and browns evenly. Bake for another 10 minutes. Remove and stir. Repeat until mixture has cooked a total of 30 minutes and the oats are dark and golden. Allow to cool completely before tossing in golden raisins and storing in an airtight container.
Cait
Cereal where I live is CRAZY expensive, especially the healthier and yummier you get (not that I don’t think cocoa puffs are yummy…), so you’ve really saved my husband and me this past month since I made this! I’m making our second batch today and am so excited. My little sister told me that when she makes granola, she presses it all into the pan in one chunk and browns it at an even lower temperature without stirring, and then it’s chunkier because she can break it apart herself. The clumps are the best part so I might try that method too :)
Thank you!
Natalie
I Have been wanting to make some granola. I am going to try this ASAP and ad some dried fruit.
Lilianna Grace
Hello lovely baker! I posted a link to this recipe on a post I titled “12 Links To Homemade Granola.” You can check it out @ Lavender Clouds: http://liliannagrace.blogspot.com/2011/01/its-all-rage-12-links-to-homemade.html
Christina
I love your recipes….but could you stop taking the Lord`s name in vain its offensive.
joythebaker
oh my. if you only knew how much i love the Lord.
Kathryn
Joy,
I made this granola last night and I am in heaven. It was easy to make and so delicious. I am planning on making a batch for Christmas gifts. Thanks so much.
From a sugar free, gluten free, diary free girl,
Kathryn
Angelique
mmm mmm! This is just my thing, I’ll be on my way to making it in just a couple days :D
make that, tomorrow. yeeaah :)
Miri Leigh
Wow this granola is quite the culinary feet! Gluten free, dairy free, AND cane sugar free? You are awonderwoman!
Sonja
wow, so i just decided i might try to give up gluten and see how my body feels about it, which was extra sad because i had only recently discovered your site and i thought, ‘now, if i’m not eating gluten, i won’t have a reason to visit that awesome blog.’
but here i am anyway, and looky look, gluten free. thanks joy!
Jill
holy yum, batman! i love that this is super low in natural sugars. i made a few tweaks with what I had on hand with great results. omitted the sunflower seeds & raisins and replaced with unsweetened flaked coconut. opted for natural peanut butter too. i also forgot to stir at one interval and some parts got a smidge burnt, but i kinda really like that super toasty nut flavor. so much so, that i might accidentally burn it on purpose when i make it again! thanks joy!
j.cro
I have a go to granola recipe I always use from David Lebovitz but I’m definitely going to give this one a shot. Thanks!!
Kristen
I love your blog but I was diagnosed with celiac disease a couple of months ago. So for the last 2 month it kind of breaks my heart to come look at all the deliciousness that I can’t have. Thank you for this gluten-free recipe. Please consider making a weekly or bi-weekly gluten-free recipe. That would be so awesome.
Karen
Cheer up — there’s alot more recipes and sites to find really great gluten free products and food these days than when I began in 2003! And you can really learn how to adapt your favorite recipes with gluten free products. It’s not that difficult. This recipe looks wonderful — can’t wait to try it!
Sheri
Kristen
Go check out glutenfreegirl.com – her blog is very helpful for living a gluten-free life…
This granola looks really good!
joythebaker
love shauna!
Gen
I’ve never made my own granola and this one looks really tasty! Perfect for a good autumn brunch!
Clare
I just made this and it’s SO darn good. Used olive oil because I couldn’t find coconut oil, walnuts instead of almonds and added dried cranberries with the sultana’s at the end. My mornings just got a whole lot brighter – Thanks Joy.
betty mclaughlin
clare..an easy place to find coconut oil is http://www.vitacost.com
really good price 54oz for 24.41
Christy
I loooove homemade granola! I’ve never even thought to use cashew butter or coconut oil! I use toasted coconut in mine, so the coconut oil would be right up my alley!