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Feasting with FARE: Granola

Rachel and Leah are taking you through how to make Granola for this episode of Fridge to Table with the Packers.


  • 2 cups Gluten Free Oatmeal (make sure it says Gluten Free)
  • ¼ cup coconut oil (you can use a neutral tasting oil if you are allergic to coconut)
  • ¼ cup honey
  • 2 tsp. cinnamon
  • 3 TBSP unsweetened shredded coconut (optional)
  • 2 TBSP ground golden flaxseed
  • ¼-1/2 cup pumpkin seeds
  • ¼ cup dried cranberries and/or raisins (optional)
  • 2-3 TBSP chocolate chips (optional)


  • Preheat oven to 350
  • Combine oatmeal, coconut, flaxseed and pumpkin seeds in a large bowl.
  • Combine oil, honey and cinnamon in a small saucepan on low heat. Whisk until all ingredients are combined. Do NOT let it come to a boil (You can also microwave).
  • Pour over the oatmeal mixture and mix well.
  • Spread out in a single layer on a parchment lined cookie sheet. 
  • Bake for 20 min. but watch carefully and stir it multiple times so it doesn’t burn.
  • Cool completely in pan and transfer to a bowl.
  • Add the chocolate, cranberries, raisins or any other dried fruit you like and mix.
Mom (Rachel) and daughter (Leah) holding mugs, eating breakfast

Fridge to Table with the Packers

This mother/daughter duo is here to provide witty banter while cooking up simple recipes that are incredibly tasty, and food allergy-friendly.

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