Granola is one of the simplest recipes to make at home. Our cranberry-orange gluten free granola recipe is a fresh take on the classic breakfast food.

Gluten Free Granola Recipe with a Twist

Granola is one of those foods that reminds me of the days when I was single and wanted to eat cereal for meals, but at the same time was trying to be health-conscious. Granola is just sophisticated cereal, isn’t it?

It has several food groups in it and can contain fruit and nuts if you please. It can be made without refined sugar or corn syrup. As an adult and mother of a bunch of kids, I wanted to create a healthy snack that made me feel young again and would please even my picky eaters. That’s why I created this homemade gluten free granola recipe with a twist, the twist of an orange that is!

This recipe contains simple ingredients that when combined give you the flavor and crunch that make granola a favorite breakfast or snack of young and old alike.

To Make Cranberry Orange Granola You Will Need…

If you are making this granola recipe for someone who has celiac disease or is on a strict gluten-free diet, check the labels on your ingredients to make sure that there is no hidden gluten to avoid cross-contamination.

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the nuts, rolled oats, and cranberries. These are often labeled that they may contain wheat.

To learn more about identifying gluten-free ingredients and reading labels to avoid hidden gluten, check the information in our Gluten-Free 101 section.

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This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Equipment used for this recipe

Baking Homemade Gluten Free Granola Step-By-Step

In under an hour, you can have a large container full of yummy cranberry orange granola ready for your next craving.

Step 1

Preheat the oven to 325F or 160C and line a large cookie sheet with parchment paper or a silicone mat.

Step 2

Melt coconut oil in a small saucepan or in the microwave. It just needs to be mostly melted and not hot. Pour the coconut oil into a very large bowl. Add maple syrup.

Step 3

Wash your organic orange and grate the rind over the large bowl using a fine grater. Juice the orange and add the juice to the coconut oil and maple syrup. Stir the mixture trying to combine the oil and the other liquids.

Step 4

Add cinnamon to the liquids in the bowl and mix until well combined.

Step 5

Add the oats, sunflower seeds, pumpkin seeds, chopped almonds, and chopped hazelnuts. Stir until everything is thoroughly combined and coated with the liquid mixture.

Step 6

Spread the granola mixture evenly onto a large lined baking sheet. The mixture will be quite thick. Place the granola in the oven and set a timer for 40 minutes.

Step 7

IMPORTANT: Stir the granola mixture every 10 – 15 minutes during the baking period to ensure even browning of the granola. After the 40 minutes have elapsed, remove the granola from the oven and let it cool to room temperature.

Step 8

Pour the granola into a large bowl and mix in dried cranberries. Store the entire mixture in an airtight container and enjoy.

Substitutes and Alternatives

If you prefer, substitute the almonds and hazelnuts with your favorite nuts or seeds and use raisins or dried fruit in place of the cranberries.

For festive holiday granola, add some cardamom and nutmeg and your favorite gluten-free chocolate chips.

Other Gluten Free Recipes You Might Enjoy!

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Crunchy Gluten Free Granola Recipe

Granola is one of the simplest recipes to make at home. Our cranberry-orange gluten-free granola recipe is a fresh take on the classic breakfast food.

Course Breakfast, Snack

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, snack

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 7 cups

Author Under Three Acres

Ingredients

• ⅓ cup coconut oil, melted
• ⅔ cup maple syrup
• 1 organic orange
• 4 teaspoons cinnamon
• 4 ¼ cups certified gluten-free oats
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ⅓ cup chopped almonds
• ⅓ cup chopped hazelnuts
• ¾ cup dried cranberries

Instructions

• Preheat the oven to 325F or 160C and line a large cookie sheet with parchment paper or a silicone mat.
• Melt coconut oil in a small saucepan or in the microwave. It just needs to be mostly melted and not hot. Pour the coconut oil into a very large bowl. Add maple syrup.
• Wash your organic orange and grate the rind over the large bowl using a fine grater. Juice the orange and add the juice to the coconut oil and maple syrup. Stir the mixture trying to combine the oil and the other liquids.
• Add cinnamon to the liquids in the bowl and mix until well combined.
• Add the oats, sunflower seeds, pumpkin seeds, chopped almonds, and chopped hazelnuts. Stir until everything is thoroughly combined and coated with the liquid mixture.
• Spread the granola mixture evenly onto a large lined baking sheet. The mixture will be quite thick. Place the granola in the oven and set a timer for 40 minutes.
• IMPORTANT: Stir the granola mixture every 10 – 15 minutes during the baking period to ensure even browning of the granola. After the 40 minutes have elapsed, remove the granola from the oven and let it cool to room temperature.
• Pour the granola into a large bowl and mix in dried cranberries. Store the entire mixture in an airtight container and enjoy.

Notes

If you prefer, substitute the almonds and hazelnuts with your favorite nuts or seeds and use raisins or dried fruit in place of the cranberries.

For festive holiday granola, add some cardamom and nutmeg and your favorite gluten-free chocolate chips.

Classic chocolate chip and oatmeal cookies when loaded with oats, nuts, raisins, gluten free flours, and cinnamon turn into tasty gluten free cowboy cookies.

Gluten Free Cowboy Cookies Reimagined

One day, the recipe for Laura Bush’s Cowboy Cookies came across my feed and I knew that I had to create a gluten free version. Mrs. Bush’s cowboy cookies recipe were obviously not gluten free and they were packed with oatmeal, pecans, coconut, and chocolate chips.

We are a large gluten free family with a variety of food sensitivities and a couple of us have celiac disease. You can read more about our journey here.

I really wanted to make this recipe safe for all of the members of our family, so I omitted some of the original ingredients and reimagined this cowboy cookies recipe without coconut, butter, pecans, almonds, or most importantly flour.

To Make Gluten Free Cowboy Cookies You Will Need…

Some of the ingredients are not naturally gluten free, so if you need to avoid gluten, be sure to check the labels on all of the ingredients, especially the nuts, rolled oats, and chocolate chips. These are often labeled that they may contain wheat.

If you omit the hazelnuts, this recipe can be made nut-free.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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What is tigernut flour?

Tigernut flour is not actually made from nuts, it is a starchy powder made from the tubers that grow on the yellow nutsedge plant. It is an ancient food that has recently become quite popular.

Tigernut flour is a gluten free, grain free, nut free, paleo, low carb, keto, or vegan alternative to wheat flour. It is high in fiber and antioxidants and rich in vitamins C, and E, and minerals including calcium, phosphorus, potassium, iron, zinc, and folic acid.

If you are looking for an alternative flour that acts very similar to almond flour in gluten free recipes, tigernut flour is a great choice. Tigernut flour works well in cookies, and it is my flour of choice in pie crust.

Equipment used for this recipe

Baking Cowboy Cookies Step-By-Step

In under 30 minutes, you can have 2 dozen fully loaded gluten free oatmeal cookies fit for a cowboy or anyone who wants a cookie snack.

Step 1

Preheat the oven to 350F or 175C and line two large cookie sheets with parchment paper.

Step 2

In a stand mixer or a large bowl with a hand mixer, beat together lard, golden sugar, and cane sugar until smooth and creamy.

Step 3

Add in an egg and vanilla extract and beat again until blended together.

Step 4

Add the tigernut flour, tapioca starch, cinnamon, and baking soda to the dough and stir until a smooth batter forms.

Step 5

Add in the oats, hazelnuts, raisins, and gluten free semi-sweet or dark chocolate chips. Mix the dough until all of the add-ins are evenly distributed.

Step 6

Scoop the dough using a cookie scoop or a tablespoon forming small balls and place them on the cookie sheets. Leave 2 inches of space between them. Flatten them slightly and bake in a preheated oven for 13-15 minutes or until lightly browned.

Step 7

Remove cookies from the oven and let them cool for a few minutes before moving them to a cooling rack. When the cookies are completely cool, store them in an airtight container.

Substitutes and Alternatives

If you are not sensitive to dairy or coconut, substitute the lard with the same amount of butter or coconut oil. The cookies will much flatter and spread more on while baking.

If you don’t have tigernut flour or aren’t in need of a nut-free cookie recipe, almond flour is a great alternative. Substitute the same amount of almond flour in place of the tigernut flour.

Use your choice of nuts in place of the hazelnuts. Pecans are quite nice. If you can tolerate coconut, omit the raisins and replace them with the same amount of unsweetened shredded coconut flakes.

Leave a comment below and let me know what you think of our gluten free cowboy cookies and if you happen to make some, tag me @underthreeacres on Instagram.

Other gluten-free recipes you might enjoy!

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Gluten Free Cowboy Cookies

Classic chocolate chip and oatmeal cookies when loaded with oats, nuts, raisins, gluten-free flours, and cinnamon turn into tasty gluten-free cowboy cookies.

Course Dessert, Snack

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly, snack

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Servings 24 cookies

Author Under Three Acres

Ingredients

• ¼ cup lard
• ¼ cup golden sugar
• ¼ cup cane sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup tigernut or almond flour
• ¼ cup tapioca starch
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• 1 ½ cups gluten-free rolled oats
• ½ cup chopped hazelnuts
• ½ cup raisins
• ½ cup chocolate chips

Instructions

• Preheat oven to 350F (175C). Line two large baking sheets with parchment paper.
• Use a mixer or a large bowl and handheld beaters to cream together lard, brown sugar, and cane sugar until smooth and creamy.
• Add an egg and vanilla extract to the lard and sugar mixture and beat together until blended.
• Add the tigernut flour, tapioca starch, cinnamon, and baking soda to the batter and mix until well combined making sure to remove any lumps.
• Add in the oats, hazelnuts, raisins, and chocolate chips. Mix again until all of the add-ins are blended in.
• Use a cookie scoop or tablespoon to form balls of dough and place them on the cookie sheet 2 inches apart. Flatten the balls slightly.
• Bake in a preheated oven for 13-15 minutes, or until the cookies are lightly browned.
• Remove from the oven and let cool for a few minutes on the cookie trays and then move to a cooling rack. Store in an airtight container.

This quick and easy gluten free apple cake is the perfect companion to coffee or tea. It is paleo, gluten, dairy, and refined sugar-free.

Paleo Gluten Free Apple Cake

Over the years our family has been gluten-free, grain-free, and paleo. Some of our children struggle with legumes, nightshades, and even some of the popular gluten-free grains like corn, and rice.

It is important to me that we have gluten-free options for those children. If you are interested in hearing more about our story, you can check it out here.

This tender and moist paleo apple cake recipe uses simple ingredients and is quick to put together for a quick afternoon snack with coffee or tea or a last-minute dessert idea.

While living in Germany, it was customary to have coffee and cake on Sunday afternoons with family or friends. We loved the simplicity of this tradition. Very few shops were open if any with the exception of pubs, ice cream shops, and restaurants.

Sundays were spent with family or friends outdoors. We spent many a Sunday afternoon pushing a stroller in the park, in the woods, or on the designated pathways along the Rhein river with my in-laws. Afterward, we would head back home to have some cake and coffee with the family.

This almond flour apple cake reminds me of those sweet old days when our oldest children were little. It isn’t too sweet and is the perfect companion for a nice cup of coffee or tea.

Getting Started You Will Need…

• almond flour
• gluten-free baking powder
• baking soda
• cinnamon
• salt
• eggs
• honey
• oil
• vanilla extract
• walnuts
• raisins
• apple

Equipment

How to Make Gluten-Free Apple Cake

This gluten-free apple cake is baked low and slow. So set your oven to 325F or 160C and preheat. Prepare an 8×8 inch square glass baking dish either by greasing it with a bit of oil or lining it with parchment paper.

Grab two large bowls to start making the batter. Into one bowl, add almond flour, cinnamon, baking powder, baking soda, and salt, and whisk together until combined.

In the second bowl, whisk eggs until they are light and frothy. Add honey, avocado oil, and vanilla extract and whisk until everything is well combined.

Pour the egg mixture into the bowl with the dry ingredients and mix well making sure there are no lumps. Set aside.

Finely dice one large or two smaller apples. Choose your favorite cooking apple. I have used different varieties with success. Pardon the pun, but it is literally a matter of taste.

Chop up a handful of walnuts that measure half a cup when chopped. Then add the apples, walnuts, and raisins to the batter. Mix until the apples, nuts, and raisins are evenly distributed.

Pour the paleo apple cake batter into the baking dish and smooth the top. Bake the cake for 40 minutes or until the cake is golden brown and an inserted toothpick comes out clean. Let cool for at least 30 minutes before slicing.

Download your guide and start saving money on groceries today!

This eBook is full of tips, a grocery list, and simple recipes to help you save money buying gluten-free groceries so that you can enjoy great food with your friends and family.

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Some Variations

Originally, I planned this paleo apple coffee cake to be baked in an 8-inch baking dish to be served with coffee. However, I was feeling a little fancy one day and decided to bake it in one of my 8-inch round cake pans. I lined the bottom with parchment paper so that I could flip the cake onto a serving plate and dusted it with icing sugar.

This version isn’t technically paleo or refined sugar-free. If you are like me and don’t mind veering from the Paleo diet from time to time, this variation might be for you.

Instead of walnuts, you can use the same amount of slivered almonds, chopped hazelnuts, pecans, or nuts of your choice.

For a nice festive treat during the holidays, replace the raisins with cranberries. If you enjoyed this recipe, be sure to check out our other quick and easy gluten-free cakes, sweet bread, and dessert recipes.

Other gluten-free recipes you might enjoy!

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Easy Gluten Free Apple Cake

This quick and easy gluten-free apple cake is the perfect companion to coffee or tea. It is paleo, gluten, dairy, and refined sugar-free.

Course Dessert

Cuisine American

Keyword dairy-free, gluten-free, kid-friendly

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 12 slices

Author Under Three Acres

Ingredients

Dry Ingredients

• 2 cups almond flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 3 large eggs
• ½ cup honey
• 3 tablespoons avocado oil
• 1 tablespoon vanilla

Add-ins

• 1 large apple, finely diced
• ½ cup chopped walnuts
• ⅓ cup raisins

Optional

• ¼ cup icing sugar

Instructions

• Preheat the oven to 325F.
• Grease an 8×8 inch square baking dish or a 9-inch round cake or line with parchment paper and set aside.
• In a large mixing bowl combine the almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together until thoroughly mixed.
• In another large bowl beat the eggs using a whisk or kitchen mixer until they are light and frothy. Add the honey, avocado oil, and vanilla and whisk or beat until combined.
• Pour the wet mixture into the dry mixture and stir or whisk until the batter is completely mixed together without any lumps. Let rest on the counter while you prepare the rest of the ingredients.
• Peel and finely dice the apples and chop the walnuts. Add the apples, walnuts, and raisins to the batter and mix again until the add-ins are dispersed evenly in the batter.
• Pour the batter into the prepared baking dish and smooth the batter so that it bakes evenly.
• Bake at 325F for 40 minutes or until the cake is golden brown and an inserted toothpick comes out clean.
• Remove from oven and let the cake rest for half an hour before removing it from the pan.
• (Optional) dust the cake with icing sugar and serve. Enjoy.

Gluten-Free Chocolate Brownies – A Real Crowd Pleaser

This is the recipe I turn to if I get unexpected company. It doesn’t taste gluten-free and even though our friends and family all know that we are a gluten-free family, they never turn down these fudgy dairy and gluten-free chocolate brownies.

This post contains affiliate links. If you use these links to buy something we may earn a commission. Thanks.”

This recipe doesn’t use any fancy or complicated flour blends or hard-to-find ingredients. You can use your favorite baking chocolate instead of the chocolate that I recommended.

I fell in love with the versatility of the Callebaut No 811 Dark Belgian Chocolate a number of years ago when I was attempting to make Easter Chocolates for the first time.

It is what I use to make these brownies. The chocolate comes as callets that are slightly larger than chocolate chips. They are vegan, kosher, dairy, and gluten-free, and delicious. It also melts really easily and smoothly as it is often used to make truffles, chocolates, and confections.

Just one type of Flour?

These gluten-free chocolate brownies contain only one type of gluten-free flour. Instead of using a mix of other gluten-free flours, it contains only one flour, buckwheat. This is for simplicity’s sake and because buckwheat is considered a superfood.

Buckwheat is a pseudocereal that isn’t related to wheat and doesn’t contain any gluten. It is rich in vitamins and minerals, contains antioxidants, and is a popular health food ingredient for these reasons. It adds depth and complements the sweetness of the chocolate and the sugar.

If you are celiac, gluten-intolerant, or have a wheat allergy be sure to choose a brand that is certified to be gluten and wheat free and processed in a dedicated food processing facility to avoid a reaction or cross-contamination. I used the organic buckwheat flour from Yupik for this recipe.

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Making Fudgy Gluten-Free Dairy-Free Brownies

To make these brownies, you will need:

• 4 oz dark baking chocolate
• 1/2 cup avocado oil
• 1 large egg
• 2 egg whites
• 3/4 cup cane sugar
• 3/4 cup buckwheat flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 2 tsp pure vanilla extract
• Optional: 1/2 cup hazelnuts, chopped and toasted

Before you start, preheat the oven to 350F or 175C and prepare an 8 x 8-inch baking dish by lining it with parchment paper or greasing it with fat or cooking spray.

In a double-broiler, melt chocolate over low heat, stirring it often to prevent it from burning. When it is melted, remove it from the burner and stir in the avocado oil until combined. Let cool.

Optional

While the chocolate is melting, chop and toast nuts in a dry frying pan stirring often to prevent them from burning. Set aside to cool.

Place the egg and egg whites in a mixing bowl and beat with an electric mixer until the eggs are frothy. Beat in the sugar until smooth.

Gradually beat in the melted chocolate and oil mixture until the batter is smooth and glossy.

In a separate bowl, combine the buckwheat, salt, and baking soda. Stir the dry ingredients into the chocolate batter to blend.

Gradually fold in the pure vanilla extract and the hazelnuts if using.

Pour the gluten-free chocolate brownies mixture into a prepared pan and smooth the top.

Bake in the preheated oven for 20-30 minutes or until the batter appears set. Don’t overbake. Let cool before slicing.

Want More Gluten-Free Recipes? Try One of These!

A Word About Substitutes

As a mom of many, I realize that there are many different dietary restrictions that often accompany gluten intolerance. I myself can’t tolerate dairy or many of the safe gluten-free alternatives. Before realizing this and going dairy and grain-free, I made these brownies with a few alternatives with great success.

You can substitute the avocado oil with melted butter or coconut oil. Instead of adding the oil after melting the chocolate, simply add the oil to the chocolate and melt them together. I don’t recommend using olive oil, it has a strong flavor and alters the taste of the brownies.

I have not tried using an egg substitute or a vegan alternative. If you try this, let me know what you tried. I would love to hear how it turns and give it a try.

As mentioned above, you can use your favorite baker’s chocolate, vegan chocolate chips (we like the Enjoy Life brand), or regular chocolate chips in this recipe. They are all interchangeable but will alter the taste ever so slightly.

Although I loosely followed a low-carb diet for over a year, I never thought of converting this Gluten-Free Chocolate Brownies recipe to a low-carb or keto one.

It might be worth trying using some Lily’s Chocolate chips and an alternative sweetener like the All-Purpose in the Raw Zero Calorie Sweetener. The buckwheat is the only carb left (if you omit the nuts) and accounts for 4g per piece if you cut the brownies into 16 slices.

You can also choose to omit or substitute the hazelnuts for chopped and toasted almonds, pecans, walnuts, or even macadamia nuts.

Whatever you do, just bake a batch of these gluten-free chocolate brownies and enjoy their yummy goodness. There is a printable version below and you can join me in baking along on YouTube.

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Fudgy Gluten-Free Chocolate Brownies – Dairy Free & Grain Free

Dark chocolate brownies that don't disappoint and will fool all of your gluten eating family and friends.

Course Dessert

Cuisine American

Keyword chocolate, dairy-free, dessert, gluten-free, grain-free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Calories 485kcal

Author Under Three Acres

Ingredients

• 4 oz dark baking chocolate
• ½ cup avocado oil
• 1 large egg
• 2 egg whites
• ¾ cup cane sugar
• ¾ cup buckwheat flour
• ½ tsp salt
• ¼ tsp baking soda
• 2 tsp pure vanilla extract
• ½ cup hazelnuts, chopped and toasted (optional)

Instructions

• Preheat your oven to 350F.
• Prepare an 8 x 8-inch baking dish by lining it with parchment paper or greasing it with lard or cooking spray.
• In a double-broiler, melt chocolate over low heat, stirring it often to prevent it from burning. When it is melted, remove it from the burner and stir in the avocado oil until combined. Let cool.
• (Optional) While the chocolate is melting, chop and toast nuts in a dry frying pan stirring often to prevent them from burning. Set aside to cool.
• Place the egg and egg whites in a mixing bowl and beat with an electric mixer until the eggs are frothy. Beat in the sugar until smooth.
• Gradually beat in the melted chocolate and oil mixture until the batter is smooth and glossy.
• In a separate bowl, combine the buckwheat, salt, and baking soda. Stir the dry ingredients into the chocolate batter to blend.
• Gradually fold in the pure vanilla extract and the hazelnuts if using.
• Pour into a prepared pan and smooth the top. Bake in the preheated oven for 20-30 minutes or until the batter appears set. Don't overbake.
• Let cool before slicing.

Notes

For the best results, I recommend using high-quality baking chocolate. I use Bernard Callebaut No 811 Belgian Dark Chocolate.

This delicious gluten-free baked apple cinnamon oatmeal is a healthy make-ahead breakfast option that even my pickiest eater will eat. The best part is, that it is quick to prepare. It is simple enough that an older child can bake it with just a little bit of supervision.

I don’t know about you, but I am not a creative breakfast person. I need breakfast to be simple, healthy, and enough to feed a large family. Gluten-free cereal options are expensive, especially if you have a lot of mouths to feed.

Bake With Me… Gluten-Free Baked Apple Cinnamon Oatmeal

Growing up on a farm, we ate a lot of oatmeal. It was a staple at the breakfast table. Most people are in one of two camps when it comes to oatmeal; they love it or they hate it. I have one kid who hates it.

Baked apple cinnamon oatmeal, however, is more like dessert and makes the cut for this particular child. It is also a great recipe to make ahead to freeze or to give you the chance to sleep in a little. I appreciate any extra sleep I can get.

All of the food in our home is gluten-free. Most items are dairy-free and a number of other things ‘free’ due to food allergies and sensitivities. Everything we cook is also prepared in super-sized portions due to the fact that we are a 10 person household.

If your household is not gluten-free, the original recipe that I modified was also not gluten-free. It was also not super-sized. I modify recipes to meet our needs and tastes and share them here on the blog after finding the right combination of ingredients with a finished result worthy of sharing.

To bake this version of baked apple cinnamon oatmeal, you only need a handful of ingredients. None of them are too crazy. If you have ever done any gluten-free baking, you know what I am talking about. There are no weird ingredients that are some sort of gum or alternative flours.

Grab 3 of your favorite baking apples and peel and dice them into little chunks. Heck, you can even leave the peels on if you prefer. It doesn’t really matter for this recipe.

Before you forget, preheat the oven to 350F or 175C and grease a large baking dish. I used the 10 x 15-inch pyrex baking dish for this recipe. I’ve had this baking dish since my university days. I even took it to Germany with me because I loved baking so much.

Unfortunately, it was too large for the German ovens. So if you have a small oven, you can use two smaller pans, too. One for breakfast tomorrow and one to freeze for later.

I use lard to grease my baking dishes because it has to be dairy-free for one of my kids. You can use butter or oil if you prefer. It doesn’t matter what your preferred grease is, just do yourself the favor and grease it. It makes serving a whole lot easier.

In a large bowl, mix together gluten-free oats, chopped walnuts, cinnamon, ginger, and salt.

Next, you add the chopped apples and the applesauce. The recipe calls for 1 1/2 cups of applesauce. If you can your own applesauce in pint jars, you can use a whole pint jar as I did in the video. It is a little more than 1 1/2 cups, but no one will know unless you tell them.

If you don’t can, you can use the store-bought applesauce in the pint-sized jars. I use those all the time. Use what you have. I use unsweetened applesauce, but we don’t like our food to be overly sweet. You can use sweetened if you like.

Before you mix it all up again, add the eggs, dairy-free milk, (we use oat milk) maple syrup, and vanilla. Use 6 large eggs or a couple more if your eggs are smaller like some of our homegrown ones.

Mix it up again and pour the batter into your greased baking dish. Smooth it out and bake it for 30 minutes or until it is golden brown around the edges. Be sure to let the baked apple cinnamon oatmeal sit for 5 minutes before you cut into it. This allows it to be served in nice pieces.

You can enjoy it plain, or add some fresh fruit to your taste. I am sure that it would taste amazing with some whipped cream or yogurt if you can eat dairy.

Be sure to grab a copy of the recipe of the Baked Apple Cinnamon Oatmeal and bake some for your family. I would love to know what you think. Leave a comment below or tag me on Instagram @underthreeacres

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Want More Gluten-Free Recipes? Try One of These!

Easy Gluten-Free Chocolate Brownies – Grain-Free & Dairy Free

Auntie’s Pumpkin Pie

Simple Gluten-Free Cornbread Without Corn – A Paleo Cornbread Recipe

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Favourite Fall Recipes for Families

The flavors of fall are some of my favorites. Over the years, I have collected recipes that our family loves and has enjoyed many times. In addition to my handwritten collection of recipes, I also hoard recipes on Pinterest. Isn’t that the greatest place to find recipes? 

For our family, fall is the best time to slow down and spend time cooking and baking. Most of the recipes that I am about to share are special and take a little effort to put together. However, the extra effort is worth it. The flavors and textures are sublime.

Here are some of our current favourite fall recipes…

Grain Free Apple Pie

Allergy Friendly Apple Pie Filling

Paleo Apple Bacon Muffins

Pumpkin Spice Bread

Cauliflower Leek Soup

Perfect Whole 30 Instant Pot Tomato Soup (Paleo, Vegan)

No Bean Whole 30 Butternut Squash Chili

Roasted Butternut Squash and Bacon Soup

As you may have noticed, most of the fall recipes are paleo or allergy-friendly. I have celiac disease and have to be adventurous in the kitchen at times. Over the years, I have learned to live with my restrictions. Now there are so many recipes for celiacs. 

The paleo and keto recipes are more common now and it really helps to feel less deprived and a little more normal. They are also pretty healthy and the ones above are kid-friendly. 

Despite having celiac disease, I could never part with my great aunt’s best recipes. I absolutely love her pumpkin pie and still make it in a paleo crust. It was a family favorite growing up and has graced many a Thanksgiving and Christmas table.

It can be made with roasted pumpkin or canned pumpkin and put in the unbaked pie shell of your choice. This recipe makes enough for one large pie plate or 2 smaller ones.  If you can eat dairy, butterscotch ripple, or maple walnut ice cream pair nicely with it.

Quick Pumpkin Pie Filling

This pie filling whisks up in a jiffy and is mild-flavored. Aunt Bernadette wasn’t fond of strong flavors and preferred the subtle taste of pumpkin with a little cinnamon and nutmeg. 

I like to use roasted sugar pumpkins for the filling. They are a small variety of pumpkins with a lot of flavors. They tend to have less moisture than store-bought canned pumpkins. You will need to adjust the amount of milk accordingly.

Auntie’s Pumpkin Pie Recipe

• 2 large eggs
• 1 cup sugar
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 3/4 tsp ground cinnamon
• 1 1/2 cups pumpkin puree
• evaporated milk (optional)

1. Preheat the oven to 450F.
2. Combine the first 5 ingredients in a large bowl. Whisk or beat together until thoroughly mixed. 
3. Add the pumpkin puree and mix again until well blended.
4. Pour into an unbaked pie shell. Drizzle a little evaporated milk on top of the pie. If your pumpkin is dry you can add a little more, if it is quite moist omit it or use less. If you are dairy-free, use vanilla almond milk in its place.
5. Bake your pie at 450F for 10 minutes. After 10 minutes, turn your oven down to 350F and continue baking for 30 minutes. Your pie is done when the pumpkin is set and the crust is nicely browned.  

Note: Use your favorite pie crust and top with whip cream or ice cream, if desired.

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