Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Gluten-free Granola!!

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I really hate paying through the nose for gluten-free granola, so I decided to try making some here at home. It was incredibly easy — I’ve made three batches so far, and am getting ready to make a third tomorrow.

I started with this recipe from (here), which was wonderful. I skipped the dried fruit and the nuts/seeds, as so many of those foods are migraine triggers for me. Just plain granola is good enough for me.

3 cups rolled oats (not instant)
3 tablespoons packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil (I used melted coconut oil)
1 teaspoon vanilla extract
(1/2 cup small-dice dried fruit – optional)
(1/2 cup coarsely chopped raw or toasted nuts or seeds – optional)


1 Heat the oven to 300°F and arrange a rack in the middle.
2 Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.

3 Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.

4 Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.

5 Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.)

6Add the fruit and nuts or seeds to the baking sheet and toss to combine.Store the granola in an airtight container for up to 2 weeks.

The second time I made it, I decided to try maple syrup as a sweetener instead. It worked great!

For the third batch, I used half rolled and half steel cut oats (all I had), substituted olive oil for coconut oil, and used maple syrup as the sweetener again. Oh, and added a little more salt. It was delish! I’ll probably go back and forth a few times between the olive oil and the coconut to see which one I like better.

In conclusion: this recipe is really good, allows for substitutions and changes, and I can’t repeat enough how easy it is to make. :}


Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

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