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
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