Are oats gluten free?

Oats are naturally gluten free, but conventional oats are almost always contaminated with wheat during farming and processing. For people with celiac disease or serious gluten sensitivity, only certified gluten free or purity protocol oats are safe. Look for specific GF labeling on the package.

How do I make granola clusters?

The key to big clusters is pressing the granola firmly onto the baking sheet before baking, adding an egg white to the mixture for binding, and not stirring during baking. Let it cool completely on the sheet without touching it. Once cool, break it into chunks. The egg white and undisturbed baking create the cluster structure.

How long does homemade granola last?

Stored in an airtight container at room temperature, granola keeps for 2 to 3 weeks. In the fridge, up to a month. In the freezer, 3 months. The main enemy is moisture, which makes it lose crunch. Make sure it is completely cool before storing, and keep the container sealed tightly.

What liquid works best for overnight oats?

Milk (dairy or plant based), yogurt thinned with a little liquid, or a combination of both. Milk produces a lighter, more porridge like result. Yogurt makes them thicker and creamier with more protein. A 1 to 1 ratio of oats to liquid is a good starting point. Adjust to your preferred consistency.

Can I make baked oatmeal ahead of time?

Yes. Baked oatmeal keeps in the fridge for up to 5 days and reheats in the microwave in about a minute. You can also cut it into portions and freeze them individually. It is one of the best meal prep breakfast options because it is essentially a one pan recipe that feeds a crowd.

Is oatmeal healthy for a gluten free diet?

Oats are nutritious, providing fiber, protein, iron, and B vitamins. They contain beta glucan, a soluble fiber that supports heart health and blood sugar regulation. The main consideration for a GF diet is sourcing certified GF oats. Beyond that, oatmeal is one of the most affordable and nutritious breakfast options available.

Home Recipes Breakfast Granola & Oatmeal

Recipe Type

Granola & Oatmeal Recipes

21 recipes

Curated by Evelina Melnikova

Homemade granola was one of the first things that made going gluten free feel manageable. Having a jar of crunchy, sweet, nutty clusters in the pantry meant I always had a breakfast option. Pour some in a bowl with yogurt and berries, and you have a meal that takes 30 seconds to assemble and keeps you going until lunch.

Store bought gluten free granola costs an absurd amount. Six to ten dollars for a bag that lasts maybe a week. Homemade granola costs a fraction of that and tastes significantly better because you control the sweetness, the salt level, and the mix ins. The base recipe is dead simple: oats, nuts, oil or melted butter, honey or maple syrup, salt. Mix, spread on a sheet pan, bake at 300 degrees for 30 to 40 minutes, stirring halfway. That is it. Once you have the base technique, the variations are limited only by what is in your pantry.

The critical thing with oats is sourcing. Regular oats are almost always cross contaminated with wheat. You must use certified gluten free oats. Bob's Red Mill, GF Harvest, and Glutenfreeda are reliable brands that test their oats for gluten contamination. This is not optional if you have celiac disease. Even if you are gluten sensitive rather than celiac, certified oats are safer.

Overnight oats are the other half of this section, and they are the ultimate zero effort breakfast. Combine oats, liquid, and your favorite mix ins in a jar the night before. In the morning, eat it cold or microwave it briefly. Prep five jars on Sunday night and you have breakfast for the work week.

These 21 recipes include crunchy granola, granola bars, baked oatmeal, overnight oats, and several cooked oatmeal variations for cooler mornings.

Editor's Picks