Indulge in this gluten free graham cracker recipe with milk, homemade s’mores or an afterschool snack. East to make and delicious.
I came up with this recipe while testing for homemade cereal options for my kids beyond gluten-free granola. The end-result was perfection. The gluten-free oats were a perfect alternative to wheat and nuts (many gluten-free graham cracker recipes are made with nut flour, which I found to be too strong in flavor).
Way To Use Gluten Free Graham Crackers
These gluten-free graham crackers are delicious with homemade s’mores (with this homemade marshmallow recipe) or even as an after school snack with milk. My kids went absolutely nuts over these gluten-free graham cracker recipe.
Another option is to cut these crackers into smaller 1-inch squares for a delicious cereal in the morning that’s a copycat gluten-free recipe for Golden Grahams (or Cinnamon Toast Crunch if you coat the mini-crackers with coconut oil, cinnamon and honey).
Tip: Soak the oatmeal for 8 hours or overnight. Drain and dehydrate (or cook in the oven on low heat) for 6-8 hours to remove the moisture. This soaking process helps to remove the phytic acid from the oatmeal to improve digestion.
Where to Get Kitchen Pantry Essentials
p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.
Did you try this gluten free graham cracker recipe? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest to see what other fun things I’m getting up to.
- 2 and 1/2 cups of gluten-free oats preferably soaked and already dehydrated
- 2 tsp baking soda
- 1/2 tsp Celtic sea salt
- 2 tsp organic cinnamon
- 1/3 cup organic extra-virgin coconut oil, at room temperature (if solid, then warm over low heat to melt to a liquid)
- 1/3 cup raw local honey
- 1 tbsp organic vanilla extract
- 1/2 cup full-fat raw or organic milk
- 1/4 cup filtered water
In a food processor, combine all dry ingredients and pulse until mixture is roughly fine.
Add all wet ingredients and pulse and well mixed.
Remove from food processor and form a large dough ball. Split into quarters.
Put one quartered dough ball on a piece of parchment paper on a flat surface. Use a rolling pin to flatten fairly thin – like the thickness of a regular graham cracker.
Use a pastry cutter, pizza cutter or large knife to cut the dough into 1-inch squares for cereal or 2-inch squares for crackers.
Repeat steps 3 and 4 for all dough balls.
Heat oven to 350 degrees. Reuse parchment paper and line a baking sheet. Bake for 10-15 minutes, or until crisp. Or you can put in a dehydrator on low heat for 6-8 hours.
Store in an airtight container at room temperature. Stays crisp for up to a week or you can freeze to reuse later.
Equipment & Tools
FREE real food guide
Eat healthier in just 7 days with my real food guide and email course. You'll learn how easy it is to go gluten-free and still enjoy the foods that you love.