Large Batch Gluten Free Granola Recipe

There are three things that drive me crazy – buying granola that is not gluten free, not healthy, and comes in a tiny bag that barely lasts three days with kids. I spent years buying expensive gluten free granola with unhealthy ingredients (for example, high fructose corn syrup). I never had enough and it was maddening. My kids love granola and yogurt. Finally, I decided it was time to add granola to my ever growing list of items I no longer buy from the store. Over time I’ve changed my recipe to make it healthier, but also kid friendly. If you have kids who love granola, I have found this investment to be well worth it. I buy organic ingredients and obviously gluten free oats, but know that you can adapt your ingredients based on your family’s dietary needs.

Prep Time: 15 min. Cook Time: 30 min. minimum, may take longer Servings: 20 (1/2 cup each)

Ingredients (Large Batch Recipe)

• 8 cups of gluten-free oats (We purchase in bulk from Azure)
• 4 cups of unsalted pecans (see Notes section for more info.)
• 1 cup maple syrup
• 1/2 cup coconut oil
• 4 tbsp butter
• 1 cup of dried cranberries or raisins
• 2 eggs
• 2 tbsp baking powder
• 1 tsp cinnamon

Directions

Step One

If you bought whole pecans and whole dried cranberries or raisins, begin by chopping them up if needed. Next, if needed, melt the coconut oil and the butter on the stove at a low heat; watch it closely because you do not want burned butter! Once it has melted, add the tsp of cinnamon to the butter and coconut oil. In a separate bowl, mix your eggs and your baking powder – it will bubble up so be sure your bowl isn’t too small!

Step Two

Get a large mixing bowl and begin to add your ingredients. Add the oats, pecans and cranberries first. Next, add the butter/coconut oil/cinnamon mix, maple syrup, and eggs/baking powder mix. Stir thoroughly. Grab a very large cookie sheet or several small ones. Ideally, you’d like to spread the granola fairly thin. I use a cookie sheet that is 21×15 and it’s a game changer in terms of saving time and cleaning. Grease your cookie sheet or cover with parchment paper. I cover mine with parchment paper! Preheat oven to 275 degrees.

Step Three

Once your granola mix is thoroughly stirred and mixed in your bowl spread it over the cookie sheet. It does not have to be one thin layer, but the thinner the layer, the faster it will cook. Place in the oven and plan to cook it for at least 30 minutes, stopping every ten minutes to flip your granola. Your granola is done when it is dry and crunchy. Allow your granola to cool before storing; this is crucial to ensure granola that does not get soggy overtime.

Step Four

I store my granola in a large glass jar. Plastic bags are porous so I avoid these for granola, as it could cause a bit of sogginess. Plus, I personally want to show off my homemade granola as it is such a pretty visual on a countertop! If you do not have a large glass jar and plan to use a plastic bag, place a little rice in a tiny pouch made of paper or cloth. If needed, you can always pop your granola in the oven to dry it out again, but proper storage should make this unnecessary.

Notes:

Always remember that you can change up your granola recipe. If you don’t have dried cranberries, use raisins or another dried fruit! No pecans? Use cashews or peanuts! Seriously, granola is a great recipe to play with and change based on what nuts or fruits your family likes. Add dried coconut flakes, a teaspoon of vanilla, honey and more! Finally, I buy whole pecans and chop them. We get ours in bulk and freeze them from Cullers Farms in Comanche, TX. I could not find a website but their info. can be found online!