Gluten-Free Granola Step by Step

What do you eat for breakfast? People seem to love convenience -- especially in the morning. Th...

What do you eat for breakfast? People seem to love convenience -- especially in the morning. There are so many cereals, snacks, breads, yogurts and other products out there to take the guess work out of your breakfast routine. I'm a big believer in homemade whenever possible. Why pay $15 for a small packet of gourmet gluten-free granola when you can make your own for a fraction of the cost while you watch tv? Just why?

I should also mention I almost never eat cereal for breakfast -- I prefer it at night! Though its not part of my morning routine, I love granola for the taste but also for the practicality of it as a homemade food. Its one of those super easy recipes that you can make a ton of all at once and live off of for days or weeks (well, for breakfast anyway). My husband loves it too so I make it fairly often and change it up with different combinations of mix-in ingredients like nuts, seeds and dried fruit.

Because this recipe is so simple I created a step by step visual guide for you! Try this recipe when you're busy doing other things around the house or just lazily being a homebody. I've included a written recipe below as well.


  • 6 cups (or more) rolled oats (look for wheat free oats)
  • 1/4 cup coconut sugar
  • 1 tbsp cinnamon
  • pinch of salt
  • 2-3 tbsp coconut oil
  • 1-2 cups of mix-ins of choice (nuts, seeds, dried fruit, shredded coconut)
 Preheat oven to 350F. 

Place oats, sugar, cinnamon and salt together in a large mixing bowl. Stir together well. Add coconut oil and mash in evenly with a fork to break the oil into little bits throughout the mixture. Add the mixture to a non-stick baking cake pan or cookie sheet and spread out. Bake until fragrant, turn off heat. Toss the cooked oats gently with a fork to ensure those on the bottom don't burn. Return to oven (heat off) for 5-10 minutes. Stir in mix-ins of choice (we like pumpkin seeds, coconut, pecans and raisins) and transfer to a sealable glass container. Store at room temperature.

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