New Dawn Kitchen
Granola
Crunchy, cozy, and naturally gluten-free — this masterclass teaches you how to make four delicious granola variations that taste better than anything store-bought.
Inside the class, you’ll learn how to make:
• German Chocolate Granola – rich, chocolatey clusters with coconut and almonds
• Grain-Free Granola – a nutty, golden, lightly sweet blend that is nut-free using tigernuts + coconut.
• Pumpkin Spice Granola – warm, fragrant, and perfectly spiced
• Chewy Granola Bars – soft, wholesome bars ideal for on-the-go snacks
Whether you're topping yogurt, packing lunches, or gifting homemade jars, these recipes are simple, customizable, and incredibly satisfying.
You’ll Get:
Full Masterclass Video – Step-by-step techniques for mixing, baking, clustering, and customizing all four recipes.
Downloadable Recipe PDFs – Clear instructions for each variation, plus storage, gifting, and flavor swap tips.
What You’ll Learn:
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How to create perfect cluster-filled granola.
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Tips for grain-free and lower-sugar adaptations.
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Flavor-building techniques for warm spices, cocoa, coconut, nuts, and more.
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How to make chewy, sliceable granola bars that hold together beautifully.
Ingredients
Contains- optional nuts, coconut
Grain Free- Sliced tigernuts, shredded unsweetened coconut, maple syrup, coconut oil, cinnamon, salt.
Granola Bars-Sliced tigernuts, popped quinoa, brown sugar, butter (or DF), puffed rice cereal, honey, salt, mini chocolate chips (optional).
German Chocolate Granola- Rolled gluten free oats, coconut oil, coconut or brown sugar, sliced almonds, maple syrup, cocoa powder, shredded unsweetened coconut, chia seeds, salt.
Ready to Make the Best Homemade Gluten-Free Granola Ever?
👉 Join the Granola Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
NICE TO MEET YOU
I'm Katy Davis
After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.
I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.
Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.
Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.
