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Fletcher's Easy Gluten-Free Granola
Fletcher’s easy, gluten-free granola is a perfect recipe for kids to try on their own – this recipe was all made by a five-year-old!
One morning Fletcher woke up and asked what was for breakfast. After I gave him some options, he said, “What if we do a food experiment and make something new?” I was game! We went to see what we had in our pantry (this is seriously a testament to “What’s in Our Pantry.” We were staying at our lake house so our ingredient options were limited). We found some dried fruit, rolled oats, cashews, and honey so I figured we could try to make our own granola! What I LOVE about Fletcher’s Easy Gluten-Free Granola recipe is that it is something that kids can easily make, almost completely on their own! Fletcher is five years old and he did most of it himself! He has his own set of knives so he is able to do the chopping himself. These are the knives we love.
In Fletcher’s words, “This will blow your mind it is so good.”
Fletcher’s Easy Gluten-Free Granola can be adjusted based on the ingredients you love! Making your own granola can really be that simple. Here is your template:
Heart-healthy, hearty, whole-grain old-fashioned oats are one of the easiest ingredients for making granola and the added benefit is that they are gluten-free (though check the label to make sure there isn’t any hidden in them and that it wasn’t processed in a facility that also processes wheat).
Nuts and/or Seeds
This is where you can have some fun with whatever nuts and seeds you have! Have wasabi coated peanuts? Great! Throw them in. We used raw cashews because that is what we had. Other ideas for nuts include pecans, pepitas (pumpkin seeds), walnuts, whole or slivered almonds, peanuts, pistachios, macadamia nuts, and sunflower seeds.
Oil helps make this granola crisp after baking and also balances out the flavors. We used avocado oil but it could easily be swapped out with whatever oil you have on hand: olive oil, coconut oil, even butter would work.
I always have honey and maple syrup in my pantry. I use them interchangeably in recipes but some prefer one over the other. You pick which one you want to use or use a little of both!
Salt and Spice
Fine-grain Himalayan sea salt is my favorite salt to use for cooking sweet dishes. Salt will bring out all the flavors of this granola and make it even more irresistible.
When does cinnamon not belong with rolled oats? I actually buy cinnamon in bulk since we use it so much. Other ideas for spices could be ginger, cardamon, and cocoa.
Dried fruit is an important part of making granola! It adds texture and sweetness without adding extra sugar. We used dried figs and what was left of our raisins for this batch. I also love dried cherries, cranberries, and chopped dried apricots.
Granola can be used in so many ways! It is a great snack food on its own and can be taken with you to run errands and go on hikes. It can be crumbled over yogurt with fresh fruit, which tastes amazing!! It can also be eaten as a cereal with your favorite milk, whether dairy-based or plant-based!
This will blow your mind it is so good. – Fletcher Lee Johnson
Get the Recipe
Fletcher's Easy Gluten-Free Granola
- Preheat oven at 350 degrees.
- Line a baking sheet with parchment paper to keep your granola from sticking.
- Mix all ingredients in a large bowl.
- Transfer granola mixture onto a baking sheet with parchment paper and spread evenly, even pressing down on it to encourage it to stick together in places.
- Bake at 350 degrees for 20-25 minutes or until golden brown on top.
- Allow to cool. It will harden as it cools.
- Store in an airtight container.
- To ensure that it's gluten-free, double-check that you use certified gluten-free oats.
- Use seeds like chia, sunflower, and pepitas instead of nuts.
- Sprinkle dried coconut halfway through baking for toasted flakes on your granola (yum!).
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Meet Our Host
Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
Fletcher, 5, is a musician, meditation writer, and loves going for hikes!
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