A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon GF GrapeNut Pudding / GrapeNut Custard

My stepfather’s mom made GrapeNut pudding all the time – for every occasion. It wasn’t my favorite dessert, but it has so many nice memories attached to it. After we went gluten and dairy free (and therefore couldn’t eat Grape-Nuts Cereal), I figured we could never eat it again. When Gram passed away recently, I wanted to make a version of it for my stepfather in Gram’s memory, so I tweaked it.

I love to munch on the Bakery on Main Gluten Free Granola, and had found the (gluten, dairy, and nut-free) Enjoy Life Cinnamon Crunch Granola to be a bit too dry to be eaten plain. The Bakery on Main Gluten Free Granola is too chunky to cook with, but the Enjoy Life Cinnamon Crunch Granola is absolutely perfect to use in place of Grape-Nuts Cereal for GrapeNut pudding! Yum!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, tree nut free, peanut free, fish free, shellfish free, and vegetarian recipe.

Not-quite-extensive testing with my stepfather, my family, and some of my stepfather’s coworkers indicated that this recipe leads to great results – and people never knew it was gluten-free!


  • 1 1/2 cups Enjoy Life Cinnamon Crunch Granola

  • 4 cups milk (or milk substitute – I would suggest coconut milk)
  • 2 eggs
  • 1 cup sugar
  • 1 pinch kosher salt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Optional toppings: ice cream, whipped cream, or whipped topping

Preheat the oven to 350 degrees.

In a medium saucepan over medium heat, combine the granola with the milk/milk substitute. Bring up just to the boiling point, stirring regularly, then remove from the heat.

While the granola and milk are cooking, combine eggs, sugar, salt, vanilla, and cinnamon in a medium sized bowl. Whisk together well.

Pour the egg mixture into the milk/granola mixture slowly, stirring constantly. If you add too much at a time you’ll end up with cooked eggs, not a custard!

Once the custard is combined, pour into a 9×9 oven-proof pan, and put into the oven.

Bake at 350 for 45min to 1 hour, until a knife inserted in the center comes out clean.

Serve warm, with ice cream or whipped cream/whipped topping. (Whole Foods and other natural food stores now sell canned soy-based whipped cream next to the dairy whipped cream)

Yum! Enjoy this warm custard with your family, and make your own memories!

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