Gluten-free Granola

You know Word of Wisdom living blog? My favorite blog? Skip posted a recipe for Katie’s Granola that I was so excited about, because I really wanted to provide That Husband with a breakfast option that wasn’t Cheerios or Honey Bunches of Oats. The recipe that Skip posted is delicious, and my mom and husband ate it up. My dad? He didn’t get a chance to taste it because he’s gluten-free.

My parents have a pretty amazing cupboard when it comes to gluten-free baking products, so I set about trying to figure out a gluten-free combination that my dad could enjoy. I feel I’ve sufficiently tweaked the recipe enough to post it here, and please note that you don’t have to be gluten-free to enjoy this. I’ve been serving it up to all sorts of people and everyone has given it a thumbs up so far.

Let’s do this tutorial post Pioneer Woman style, shall we?

First assemble the cast of dry ingredients. Oat flour, old fashioned oats, oat bran, unsweetened coconut (get the biggest flakes you can!), and chopped nuts of your choice (walnuts, pecans, and slivered almonds all work great). The magic ingredient I don’t have pictured here? Cocoa! Pretend like you see a container sitting there.

Mix it all up in a giant bowl.

Now the wet ingredients. Hot water, coconut oil, honey, vanilla. Another oil like grapeseed could work, but I highly recommend using coconut.

Mix all the wet ingredients together in a bowl. I microwaved it a little bit to get the coconut oil to melt completely.

Pour the wet ingredients all over the mixed-up dry ingredients.

When you’re all done mixing, it should look chocolaty and delicious like this.

Arrange the mixture on two baking sheets.

And pop them into an oven set to 250 F. You’re going to cook this for just over 2 hours. 2 hours and 10 minutes seems to be the magic number for me.

Every 20 minutes take the pans out and stir the mixture around so it cooks evenly. When it’s done, let it cool all the way and scoop it into containers of your choice. Skip suggests storing in the refrigerator, but we eat our so fast I don’t think spoilage is an issue for us. :)

I like mine best as dessert, sprinkled over a few spoonfuls of full-fat Greek yogurt.

That Wife’s Gluten-free Granola

Adapted from Katie’s Granola found on Word of Wisdom Living


10 cups old-fashioned rolled oats
2 cups oat flour
2 cups oat bran
1/2 cup cocoa powder
2 cups coconut
3 cups nuts of your choice (Skip points out that cutting back to 2 cups, or even less, would be a great way to save money)

4 tablespoons vanilla
1/2 cup water
1.5 cups honey
1 cup coconut oil


1. Assemble all ingredients
2. Preheat oven to 250 F
3. Mix together dry ingredients
4. Mix together wet ingredients
5. Slowly pour wet ingredients into dry ingredient bowl and mix together
6. Spread an even layer on two baking sheets
7. Bake for approximately 2 hours, stirring thoroughly every 15-20 minutes
8. Cool completely, scoop cooled ingredients into airtight containers and store in the refrigerator

23 thoughts on “Gluten-free Granola

  1. Looks delicious. The recipe lists “wheat germ” as an ingredient. Doesn’t wheat germ contain gluten?

    Jenna Reply:

    The ingredient that is listed as wheat germ has been changed to oat bran (which is what it should have been all along). Sorry about that!

  2. This does look really tasty, Jenna! I have a few comments: first, I don’t think that you meant to add wheat germ into the ingredient list. Second, not everyone who has a gluten sensitivity can eat oats, so a potential substitution might be to use quinoa or other gluten free grain flakes and rice bran. :)

    Jenna Reply:

    Oops, it should read oat bran, not wheat germ. I fixed it!

    And great ideas with the other potential substitutions!

  3. This looks delicious. As a nutrition professional, I feel an obligtion to give the following warning to people who have celiac disease: Many celiac patients (~40%) cannot eat oats either. So if you are a celiac patient please check with your physican first. I love all of the heathier recipes poseted on your blog!

  4. thanks for this! i was just searching the internet for GF granola yesterday. my sister is staying with me and has recently gone GF due to some issues she’s been having. i wanted to have a tasty snack for us and this looks like it’ll do the trick. although, from what i understand, oats are sneaky and one needs to make sure to buy certified gluten free oats. also, the wheat germ i would needed to eliminate to be completely gluten free.
    anyway i can’t wait to try this chocolatey granola :)

  5. Jenna, THANK YOU so much for posting this! i went gluten free a few months ago, and I’ve been having a strange craving for granola, and all of the prepacked GF ones were kinda icky. So thank you for posting this!

  6. Thanks for sharing this! I’m newly gluten-free and know I will miss granola with greek yogurt every morning. This makes me feel better!

  7. Yum! This looks so tasty! I love granola, and I’ve been wanting to try it ever since I saw Startup Wife post a recipe on her blog… Now that I have two such yummy-looking options to choose from, I really need to try it out!

  8. I thought that oats aren’t usually technically gluten free, unless listed as such? Though oats themselves don’t contain gluten, I read that most oats are milled on equipment used for other gluten-containing products. Looks like a lovely recipe though, but probably not for someone who has allergies. Info here:

    Sarah Reply:

    Agreed – Bob’s red mill sells gluten-free oats, but I wouldn’t trust Quaker. Some vanilla extracts may contain gluten, as well.

  9. I thought that oats contained gluten, unless you have gluten free or steel cut? I could be totally wrong, but either way – this granola looks and sounds delicioussss.

  10. This sounds so tasty. I adore coconut oil so I love that you use it in this. Maybe I’ll give this a go one of these days for a treat for me and Addie.

  11. This looks like a great recipe Jenna :) I’m sure your Dad appreciated your efforts to make a yummy treat… I do!
    I know few others have mentioned this, but you may want to add a disclaimer to your recipe regarding the oats. You can buy gluten-free oats, but you have to buy specifically gluten free oats. I know most ppl with a gluten problem know this, but I would hate for someone to buy plain Quaker Oats to make this for someone with a celiac or an allergy.
    I’m exited to go to my local gluten free store and get the ingredients to make this because granola is one of the things I miss the most.

    Jenna Reply:

    I didn’t write anything in because I figured people with intolerances would know that, but maybe I should write it in? My dad can handle small doses of wheat so for him it was fine to use non-certified stuff.

  12. If you’re still looking for breakfast options that aren’t Honey Bunches of Oats for TH, my husband loves steel-cut oats with a spoonful of all-natural peanut butter (the no-sugar kind that you have to stir). He puts the steel cut oats in the rice cooker before we go to bed, sets it on an 8-hour timer, and we wake up to delicious healthy steel-cut oatmeal.

  13. This recipe looks delicious. And you’re right it looks like a dessert, I love the idea of serving it with yogurt. Or for an indulgent breakfast. Yum!
    I definitely want to try it… However I think I’m going to wait until the fall. There is no way I’m having the oven on for 2h this time of year with only a window unit for AC.

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  15. Ooh. I didn’t have much honey on hand so I used agave syrup in half the recipe. It’s still delicious and it adds much less sugar, FYI.

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