Here are some great ways to enjoy Jessica’s granola:

  • With yogurt
  • With milk
  • With cottage cheese
  • Sprinkled on other cereals
  • Sprinkled on oatmeal
  • Sprinkled on rice pudding
  • Sprinkled on ice cream
  • Sprinkled on apple sauce
  • Sprinkled on fruit
  • By the handful
  • Sprinkled on a salad
  • Also great in kids lunches as healthy snack or dessert

And some delicious ways to enjoy Jessica’s syrups:

  • In Milk (or non-Dairy Milk)
  • In Coffee (Hot or Iced)
  • In Tea (Hot or Iced)
  • On Pancakes
  • On Yogurt
  • On Cottage Cheese
  • On Ice Cream
  • In Desserts

Do you have a favorite way to enjoy Jessica’s? Email us and we’ll add it to the list!

Here are some simple and delicious gluten-free recipe ideas :

Yogurt Parfait

Serves 1

  • ½ cup yogurt
  • ½ cup your favorite fruit (e.g. sliced bananas, blueberries, raspberries, strawberries, etc.)
  • ¼ cup Jessica’s granola, any flavor
  1. Place ¼ cup of yogurt in a clear glass.
  2. Top with ¼ cup of fruit and 2 tablespoons of granola.
  3. Repeat layers and serve.

Mexican Un-Fried Ice Cream

Serves 4

  • 1 pint (2 cups) vanilla ice cream
  • 1 cup Jessica’s granola, any flavor
  • Jessica’s Strawberry or Vanilla Syrup
  • Whipped cream
  • Cinnamon (optional)
  1. Place granola in a food processor and pulse to break up large chunks.
  2. Scoop ice cream into four ½ cup balls.
  3. Roll ice cream balls in Jessica’s granola.
  4. Drizzle with Jessica’s syrup.
  5. Top with whipped cream. If desired, sprinkle with cinnamon.

Easy Fruit Crisp

Serves 6

  • 7 cups of frozen berries*
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon sea salt
  • 2 tablespoons cornstarch
  • 1 tablespoon butter or dairy substitute
  • 1-12oz bag of Jessica’s Vanilla Maple granola
  1. Preheat oven to 375 degrees F (175 degrees C.)
  2. In a large bowl, mix berries, sugar, cinnamon, salt and cornstarch until fruit is coated.
  3. Pour into an ungreased (8-inch) glass baking dish. Dot the top with butter.
  4. Bake for 60-70 minutes, stirring once after 30 minutes. Bake until fruit is bubbling.
  5. Remove from oven and sprinkle granola evenly over top. Bake, uncovered, for an additional 3-4 minutes.
  6. Delicious with unsweetened Greek yogurt for breakfast or with ice cream for dessert.

* Also delicious with a combination of berries, cherries and peaches. If using fresh fruit, reduce the bake time.

Gluten-Free Apple Crisp

This delicious recipe was created in collaboration with Celiac Specialties.

Serves 6

  • 2 pounds (approximately 4) Granny Smith apples – peeled, cored and thinly sliced
  • ¾ cup fresh cranberries
  • ¼ cup white sugar
  • teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1-12oz bag of Jessica’s Vanilla Maple granola
  • 4 tablespoons salted butter
  • 1/2 cup lightly packed brown sugar
  1. Preheat oven to 350 degrees F (175 degrees C.) Butter an 8-inch square baking dish.
  2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon, nutmeg and cornstarch. Place evenly into baking dish.
  3. Cover the dish tightly with foil. Bake for 30-40 minutes, until fruit is soft.
  4. While fruit is baking, place butter and brown sugar in food processor and pulse until mixed. Add granola and pulse until well combined and crumbly.
  5. Remove apples from oven and sprinkle granola mixture evenly over top. Bake, uncovered, for about 5 minutes watching carefully to ensure granola does not burn.
  6. Serve warm with vanilla ice cream or whipped cream, if desired.

Variations :

Maple Apple Crisp

  • Substitute ¼ cup pure maple syrup for white sugar. Use dried cranberries or cherries instead of fresh cranberries.
  • Bake as indicated above.

Fruit Crisp

  • Substitute 6 cups of your favorite fruit (e.g. pears, cherries, berries, peaches, apricots) for the apples.
  • Bake as indicated above.


Serves 1

  • 1 cup milk (dairy or non-dairy)
  • 1 frozen banana
  • 2 TBSP Jessica’s Organic Syrup, Vanilla or Strawberry

Combine all ingredients in blender and enjoy!

Gluten-Free Granola Pie

Serves 8

  • 1 gluten-free pie crust (unbaked)
  • 1/2 cup salted butter, melted
  • 1/2 cup lightly packed brown sugar
  • 3/4 cup gluten-free brown rice syrup
  • 1 teaspoon gluten-free vanilla extract
  • 3 large eggs
  • 1 cup of Jessica’s Vanilla Maple granola
  • 1/3 cup chocolate chips
  • 1/2 cup pecan pieces
  • Whipped cream (optional)
  1. Preheat oven to 350°F.
  2. Combine melted butter with brown sugar and brown rice syrup. Beat in vanilla and eggs.
  3. Stir Jessica’s granola, chocolate chips and pecans into brown sugar mixture. Pour into pie crust.
  4. Bake 40 to 50 minutes or until filling looks set. The top of the pie will become very dark brown.
  5. Allow to cool at least 30 minutes before serving. Serve with whipped cream, if desired.
  6. Store in refrigerator.

Gluten-Free Granola Pancakes

  • 2 cups gluten-free pancake mix + ingredients needed for pancake mix
  • 3/4 cup Jessica’s granola, any flavor
  • 1/2 cup fruit (e.g. mashed bananas, blueberries) – Optional
  1. Make gluten-free pancake batter according to package instructions.
  2. If necessary, break up any large clumps of Jessica’s granola into smaller pieces. Add granola to pancake batter. If using, add fruit to pancake batter.
  3. Cook pancakes according to package instructions.
  4. Top with Jessica’s syrup, yogurt, fresh fruit or your favorite topping.

Almond Butter Apple Granola Wedges

Recipe contributed by Chef Chrissie Erwin (Chicago, IL)

  • 1 apple
  • 2 tablespoons almond butter (or favorite nut butter)
  • 2-3 tablespoons Jessica’s granola, any flavor
  1. Cut apples into wedges.
  2. Drizzle almond butter on top of apples.
  3. Sprinkle with Jessica’s Granola.

Rhubarb Crisp (Crock Pot)

Original recipe from Mrs. Wiemken, adapted by her granddaughter Ann (Oswego, IL).

Crumble :

  • 1 1/2 cups Jessica’s granola, Vanilla Maple
  • 1/2 cup brown sugar, packed
  • 1/2 cup butter, softened to room temperature

Rubarb :

  • 4 cups frozen rhubarb, defrost in bag
  • 2 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons gluten-free vanilla extract
  1. Turn crock pot to high. Combine granola, brown sugar and softened butter.
  2. Press half of the mixture into the bottom of the crockpot.
  3. In rhubarb bag, combine rhubarb, sugar, cornstarch and vanilla. Pour on top of granola mixture.
  4. Cover and cook for 2 hours, until thick and bubbly.
  5. Turn crock pot to low. Top with remaining granola mixture, leaving lid slighly cracked.
  6. Cook for approximately 1 hour, until topping is crisp.
  7. Serve warm with ice cream or whipped cream.

Baked Apples

Serves 2-4

  • 2 baking apples (e.g. Gala, Fuji)
  • Approximately 1/2 cup Jessica’s granola, Vanilla Maple or Almond Cherry
  • 2 teaspoons lemon juice
  • 2 tablespoons butter
  • cinnamon, for sprinkling
  • 2 tablespoons honey
  • 2 tablespoons water
  • Aluminum foil
  • Yogurt, heavy cream, whipped cream, ice cream (optional)
  1. Wash and dry apples.Cut apples in half and remove core.
  2. Combine water and honey in shallow baking dish.
  3. Place apple halves in baking dish.
  4. Drizzle the apple cavities with lemon juice.
  5. Fill the center of each apple with granola.
  6. Top each apple half with 1/2 tablespoon of butter and sprinkle with cinnamon.
  7. Lightly cover with aluminum foil.
  8. Bake at 350 degrees for 30-40 minutes, until apples are soft. Carefully remove foil, steam will be extremely hot.
  9. Transfer to a plate and top with sauce from baking dish. If desired, top with yogurt, cream, whipped cream or ice cream.


Orange Baked Apple

  • Omit the water and lemon juice. Use 1/4 cup orange juice instead.
  • Bake as indicated above.

Granola Crust (Great Substitute for Graham Cracker Crust)

Recipe contributed by Tammy B. (Riverdale, NJ)

  • 1 bag Jessica’s granola, Pecan Almond*
  • 2 tablespoons butter (or butter substitute)
  1. Blend Pecan Almond granola in food processor until finely ground.
  2. Add 2 tablespoons butter and blend until combined.
  3. Press onto the bottom of a pie shell and fill with your favorite filling.

* Jessica’s Vanilla Maple or Chocolate Chip granola makes a great pie crust too !

Easy Gluten-Free Cheesecake

16 servings, adapted from Kraft Cheesecake recipe

  • 1 recipe for Granola Crust (see recipe above)
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups sliced strawberries
  1. Preheat oven to 350°F.
  2. Make Granola Crust recipe and press onto the bottom of a 9-inch springform pan.
  3. Combine cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed until incorporated. Pour over granola crust.
  4. Place a baking sheet underneath the springform to catch any oil that is released during baking. Bake at 350°F for 55-60 minutes or until center is almost set. Cool completely and remove rim of pan. (It’s normal for the top of the cheesecake to crack during cooling, it gets covered by strawberries.)
  5. Refrigerate 4 hours or overnight. Top with strawberries.

Banana “Ice Cream” with Granola

Recipe contributed by Kelly R. (Columbus, OH)

Serves 2

  • 3 Ripe Bananas, Frozen
  • 1/2 cup Milk (Regular or Non-Dairy)
  • Jessica’s Granola, any flavor
  1. Blend the ingredients together until it creates an ice cream or custard texture. Serve in an ice cream dish or coffee mug.
  2. Top with Jessica’s granola.
  3. Get creative and top with Jessica’s syrup, cinnamon, or any delicious topping.

Strawberry Banana Granola Smoothie

Serves 2

  • 1/2 banana
  • 1/2 cup frozen strawberries
  • 1 cup milk (Regular or Non-Dairy)
  • 1/2 cup Jessica’s granola, Vanilla Maple
  1. Put all ingredients in a blender
  2. Pour into glass and Enjoy

Get creative and use any combination of your favorite fruits!

Chocolate Banana Smoothie

Serves 2

  • 1 frozen banana (or use fresh but you’ll want to add a little ice)
  • 1 cup milk (Regular or Non-Dairy)
  • 1/2 cup Jessica’s granola, Chocolate Chip
  1. Put all ingredients in a blender
  2. Pour into glass and Enjoy

Granola Rollup

Recipe contributed by Cheryl T. (Milwaukee, WI)

  • 1 gluten-free wrap
  • 1-2 TBSP peanut butter or any nut butter
  • 2 TBSP Jessica’s Granola, Pecan Almond or Vanilla Maple
  • 1/4 banana cut lengthwise
  • 1 TBSP Jam (e.g. Strawberry/Blueberry) or a drizzle of honey
  1. Spread peanut butter on gluten-free wrap, add jam (or honey), sprinkle with granola add banana.
  2. Rollup tightly, use toothpicks to secure or cut into bite-size pinwheels and enjoy!

Variations :

Get creative and try different combinations – e.g. Try replacing the banana with sliced apples or replace the jam with fresh strawberries!

Strawberry Banana Smoothie

Serves 2

  • 1 frozen banana
  • 1 cup yogurt unsweetened
  • 2-3 TBSP Jessica’s Strawberry Syrup
  1. Put all ingredients in a blender
  2. Pour into glass and Enjoy

Triple Berry Kale Salad

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 3-4

  • 2 tablespoons lemons, fresh juice
  • 1/4 cup plus 2 tablespoons vegetable oil, sunflower, or olive oil (a mixture of both oils is delicious!)
  • 1/4 tsp sea salt
  • Black pepper, freshly cracked
  • 1 tsp honey or your favorite sweetener
  • 4 cups kale, chopped and washed (remove stem before chopping)
  • 1/4 cup pecans, toasted
  • 1/4 cup Jessica’s Cherry Berry Granola or your favorite
  • 1/4 cup dried cranberries, optional
  • 1/4 cup fresh berries, optional
  1. To make vinaigrette add lemon juice to bowl and gradually whisk in oil a little at a time.
  2. Next add salt, pepper, and add honey whisk together.
  3. In a bowl toss kale, pecans, cranberries, fresh berries, and enough vinaigrette to coated.
  4. Then sprinkle with Jessica’s granola!

Chocolate Hazelnut Brownies

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 6-8

  • 1 cup of Jessica’s Chocolate Hazelnut Crunch granola or Chocolate Chip
  • 1/4 cup coconut oil or butter, softened
  • 1 cup cocoa powder
  • 1 cup coconut palm sugar (or regular sugar)
  • 4 eggs
  • 2 teaspoons vanilla extract or hazelnut extract
  • 1/4 teaspoon sea salt
  1. Preheat oven to 350¡ F.
  2. In a bowl blend coconut oil/butter with sugar until fluffy.
  3. Then add egg, extract, salt, and cocoa powder blend together. Stir in granola.
  4. In greased 9″ pie pan, pour in brownie mix and bake for 20 minutes.
  5. Allow brownies to cool at room temperature or place in freezer for 30 minutes until set. Cut brownies and enjoy!

Variation : Chocolate Granola Truffles

  1. Prepare same as above.
  2. Once cooled roll brownie mixture into about 1 tablespoon portions.
  3. Next coat in powdered sugar, cocoa powder, or dip in chocolate for a decadent treat.

Crunchy Sweet Potato Casserole

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 4-6

  • 3 medium, sweet potatoes, baked until tender
  • 2 tablespoons unsalted butter or coconut oil
  • 1/2 cup milk or nut milk
  • 1/4 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 cup of Jessica’s Pecan Almond or Vanilla Maple granola
  1. Preheat oven to 350°F.
  2. Grease individual ramekins.
  3. Place cooked and peeled sweet potatoes in a bowl.
  4. Beat together with butter, maple syrup, vanilla and salt until mixture is smooth.
  5. Slowly mix in milk and spoon mixture into ramekins.
  6. Sprinkle mixture with granola and bake for 15 to 20 minutes.

Cherry Cream Soda

Recipe contributed by Erika B.

  • 1 cup sparkling water
  • ¼ tart cherry juice
  • 1 tbsp Jessica’s Organic Vanilla Syrup
  1. Stir and Enjoy!

Almond Cherry Cookies

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Makes 24 Cookies

  • 1 cup almond butter or your favorite nut butter
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon almond milk or your favorite milk
  • 1 teaspoon vanilla extract
  • 1 cup Jessica’s Almond Cherry granola or your favorite flavor
  • 1/4 cup dried cherries, cranberries or raisins (optional)
  1. Preheat oven to 350°F and grease sheet pan.
  2. In a bowl beat together egg, vanilla, almond butter, milk, and sugar.
  3. Add Jessica’s granola and mix in by hand with spoon.
  4. Drop spoonfuls of batter on prepared sheet pan.
  5. Cook for 8-10 minutes, until bottoms are just barely brown on the bottom.

Chocolate Chip Banana Cookies

Recipe contributed by Tammy B. (Riverdale, NJ)

  • 1/2 cup gluten free oats
  • 1/2 cup Jessica’s Chocolate Chip granola
  • Two ripe bananas
  1. Preheat oven to 350°F.
  2. Place the oats and Jessica’s granola put in a food processor and grind to fine texture.
  3. Add the bananas to the food processor and mix until smooth.
  4. Scoop onto a greased baking sheet and sprinkle with a additional granola if desired.
  5. Bake for 15 minutes.

Avocado Milkshake

Serves 1

  • 1 1/4 cups milk (dairy or non-dairy)
  • ½ avocado
  • 2 TBSP Jessica’s Organic Syrup, Vanilla or Strawberry
  • Few ice cubes

Combine all ingredients in blender and enjoy!

Real Milkshake

Serves 1

  • 1 cup ice cream
  • 1/4 cup milk
  • 2 TBSP Jessica’s Organic Syrup, Vanilla or Strawberry

Combine all ingredients in blender and enjoy!

Iced Tea (Tastes Similar to Thai Iced Tea)

Serves 2

  • 2 cups Black Iced Tea
  • 1/4 cup milk (or non-dairy milk)
  • 2 tablespoons + 2 teaspoons Jessica’s Vanilla Syrup
  1. Combine all ingredients and pour into two glasses and enjoy!

Cherry Cream Soda

Serves 1

  • 1 cup sparkling water
  • 1/4 tart cherry juice
  • 2 TBSP Jessica’s Organic Vanilla Syrup


Easy Vanilla Kettle Popcorn

Serves 2-3

  • 10 cups Popcorn (about  ½ cup kernels air popped)
  • 1 Tablespoon coconut oil
  • 3 Tablespoons Jessica’s Natural Vanilla Syrup
  • 1/8 tsp Sea Salt (or to taste)
  1. Preheat oven to 250° F.
  2. In a bowl combine coconut oil, sea salt and Jessica’s Vanilla syrup. Microwave for 15-20 seconds so that coconut oil softens and incorporates into mixture.
  3. Pour mixture over the popcorn and stir until evenly coated.
  4. Spread popcorn mixture on sheet pan.
  5. Bake for 30 minutes.
  6. Allow to cool completely and enjoy! Store in an airtight container.

French Vanilla Chocolate Cupcakes

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 6-8


  • ¼ cup Coconut Flour
  • 3 Large Eggs
  • ¼ cup Coco Powder, unsweetened
  • 1/3 cup Jessica’s Natural Vanilla Syrup
  • ¼ cup Coconut oil, melted
  • ½ tsp Baking Soda


  • ½ cup Coconut Oil, softened a little, but still not liquid
  • 3 Tablespoons Butter, softened
  • 2 ½ TB Jessica’s Natural Vanilla Syrup
  • 2 Tablespoons Gluten Free Powdered Sugar

Optional:  For a French Vanilla Coffee Frosting combine 2 TB instant coffee with Jessica’s Natural Vanilla Syrup before combining with coconut butter mixture.

  1. Preheat oven to 350 ° F. Line cupcake pan with liners.
  2. In a bowl combine all dry ingredients.
  3. Then in another bowl whisk eggs and add coconut oil and Jessica’s Natural Vanilla Syrup.
  4. Combine dry and wet ingredients. Mix until smooth batter.
  5. Portion batter into cupcake pan and bake for 15 to 18 minutes
  6. Cool cupcakes.
  7. To make frosting whip together with coconut oil, butter, and powdered sugar with hand mixer or stand mix until fluffy. Combine with  Jessica’s Natural Vanilla Syrup and whip until light and fluffy.  In a pastry bag with tip or zip lock bag pipe frosting onto each cupcake.

Strawberry Banana Ice Cream Sammies

Recipe contributed by Chef To Order Chrissie Erwin (Chicago, IL)

Serves 6-8

  • 2 Bananas, ripe and frozen, slightly thawed
  • 4 Strawberries, fresh or frozen
  • 2 Tablespoons Jessica’s Natural Strawberry Syrup
  • 12-14 Gluten Free Cookies, your favorite kind (cookie size will affect quantity of Sammies)
  1. In a food processor combine bananas, strawberries, and Jessica’s Natural Strawberry Syrup; until smooth.
  2. Lay out cookies on cookie sheet lined with parchment or wax paper. With ice cream scoop space a scoop of mixture into center of back of cookie top with another cookie and smash down.  Repeat until all of strawberry banana ice cream mixture is use.  Place into freezer until ready to serve.

Carrot Muffins

  • 1 package of Jessica’s Muffin Mix
  • 1 cup of shredded carrots
  • ½ cup of raisins or chocolate chips
  1. Make muffins according to package instructions. Mix in additional ingredients listed above. Bake as instructed.

Spiced Carrot Muffins

  • 1 package of Jessica’s Muffin Mix
  • 1 cup of shredded carrots
  • 1 package of Jessica’s Muffin Mix
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/8 teaspoon allspice
  1. Make muffins according to package instructions. Mix in additional ingredients listed above. Bake as instructed.

Cherry-Berry Granola Stuffing

Recipe contributed by Kosher by Gloria.

YIELD: 6 cups

  • 1/4 cup vegetable oil
  • 1 large onion peeled, cored and chopped
  • 2 large stalks celery washed, trimmed and coarsely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 12 ounces cherry & berry granola
  • 3 cups gluten free bread cubes dried out or toasted
  • 1/2 teaspoon ground Allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup low salt vegetable broth optional
  • 1/2 cup chopped Italian parsley
  1. Heat oil in skillet over medium flame. Add onion and celery. Sprinkle with salt and pepper.
  2. Sauté until vegetables have softened and onions are translucent.
  3. Add granola and bread cubes. Sprinkle them with allspice and cinnamon.
  4. Stir well until all the ingredients are thoroughly combined.
  5. Add vegetable broth if you prefer a moister stuffing. Stir in parsley.
  6. Stuff chicken, fish or peppers or serve it on the side!