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Here’s a quick and easy gluten free granola recipe. Just add the milk of your choice for a hearty breakfast.

Reader Vik C. writes:
Granola is really expensive to buy, and it’s usually too sweet, too. Any groovy ideas for that?

I have a confession to make, Vik. I used to hate granola. Really hate it. My roommate Natalie used to make her own and I didn’t even like it then.

But I’ve come around. Maybe it’s because there aren’t a lot of gluten free cold cereals available without sugar. Or maybe I’ve just evolved into a granola person. So now I’m sharing this wonderful recipe, which was adapted from Real Simple magazine.

The renovation: I had to get gluten-free rolled oats. Bob’s Red Mill now sells them and they don’t cost a fortune. I added 1 C. of toasted hazelnuts in the version pictured. I am using local, lovely olive oil from the Temecula Olive Oil Company instead of canola oil, and I shifted the ratio overall, so that this is less grainy and more nutty and fruity. Enjoy!

Suitable for:

vegan, gluten-free, reduced-sugar, migraine, and low-sodium diets