I came up with this recipe while testing for homemade cereal options for my kids beyond gluten-free granola
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
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get an extra 20% off your first 3 orders!
- 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
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.
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