Gluten-Free Granola

Updated: Sep 26, 2019


Adelle Davis was one of the original healthfood-niks in America. In the ‘50s and ‘60s, she was writing books and articles and telling Americans, “You are what you eat.” My parents loved her, and it might be Adelle I have to thank for growing up on brown rice, wheatberry bread, and having to eat plain yogurt.


I've tried some others, but this is still my favorite granola recipe. It’s chock full of nuts and seeds, making most store-bought varieties seem too oatey and too sweet.

I’m including Adelle’s original recipe, made with soy flour, wheat germ and milk powder, and my modern revision. I don’t usually eat wheat or cow’s milk products, and while I like the taste of soy flour in baking, I like the taste of garbonzo flour even better.

Enjoy plain as a snack or with goat’s milk, nut milk, or yogurt.

Revised: Janice's Hi-Pro Granola, Gluten-Free

Yields 24 servings (1/2 C. each)


5 c. old-fashioned, gluten-free oatmeal

1 c. sliced almonds or chopped hazelnuts

1 c. unhulled sesame seeds

1 c. raw, hulled sunflower seeds

1 c. shredded coconut, unsweetened

1 c. garbanzo bean (chickpea) flour

1 c. hemp seeds

1 c. vegetable oil (safflower or sunflower, or even a very mild olive)

1 c. mild honey, such as clover, sage, or orange blossom


First, combine dry ingredients. Next, in a separate bowl, combine honey and vegetable oil. Then combine dry with moist ingredients. Spread on two cookie sheets and bake at 275 degrees for 45-55 minutes, or until slightly brown. Let cool - it will crispen as it cools - and store in an airtight container. goat’s milk, nut milk, or yogurt. You won’t need sweetener.


Note: If you want to add some raisins or other dried fruit, mix them in after the mixture cools.

Adelle's Hi-Pro Granola

Yields 24 servings (1/2 C. each)


5 c. old-fashioned oatmeal

1 c. sliced almonds

1 c. unhulled sesame seeds

1 c. sunflower seeds

1 c. shredded coconut

1 c. soy flour

1 c. powdered milk, preferably non-instant (optional)

1 c. wheat germ

1 c. vegetable oil (canola, safflower)

1 c. mild honey, such as clover or orange blossom


First, combine dry ingredients. Next, in a separate bowl, combine honey and vegetable oil. Then combine dry with moist ingredients. Spread on two cookie sheets and bake at 275 d. for 45-55 minutes, or until slightly brown. Let cool - it will crispen as it cools - and store in an airtight container. Serve with milk, nut milk or soymilk. You won’t need sweetener.


Note: If you want to add some raisins or other dried fruit, mix them in after the mixture cools.



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