I’ve basically been making this gluten-free granola for my family for decades! When our son was little and just learning to talk, he called it “yucky gr’ola.” I’ve smiled to myself when I’ve noticed that as an adult, he makes his own granola very much like mine!
Now, as the circle of life continues, and I’ve made granola for our daughter’s family, our grandson calls it ” ‘nola.” So cute!
Of course, I vary the recipe from time to time. You can change up the nuts, add dried gogi berries, dried cranberries, or whatever you like to jazz it up.
The major change that I made to this recipe after I adopted the gluten-free diet was to switch from regular rolled oats to gluten-free rolled oats. In fact, this granola was the final frontier in my dietary change. I was still in denial about this gluten-problem. After all, there is no gluten in oats. The problem with oats is that they are often grown in the same field as previous wheat crops. Additionally, oats are frequently processed on equipment that also processes wheat. How big a deal could this be? I asked myself! However, I also noticed that by mid-morning my tummy didn’t feel quite right. Even though I had given up gluten, I was still experiencing some of my previous symptoms. Once I switched the oats in the granola to gluten-free oats, those symptoms disappeared!
Gluten-free oats are grown in fields that have not previously grown wheat and are processed on their own, dedicated equipment. So, if you are celiac or even very sensitive to gluten, use gluten-free oats for this recipe.
If you have a family to feed, and you’d like to make a big batch of cereal that’s quick and easy to grab in the morning and also nutritious, this should fit the bill!