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Add some crunch to breakfast with this hearty homemade Gluten Free Granola. It’s loaded with plenty of oats, nuts, and seeds, plus the perfect amount of cinnamon and maple syrup to make it delicious. You can customize it with anything you have in your pantry, and besides being gluten free, it’s also dairy free!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Why You’ll Love This Gluten-Free Granola Recipe
Years ago, when I traveled to Europe and Asia for work, I loved the huge and varied breakfast buffets. Despite the vast array of foods, what always called my name was the bowl of plain, thick yogurt, fresh fruit preserves, and, especially, the granola. When I looked in grocery stores here, many seemed to have way more sugar, way less nuts and dried fruit, and way too much “filler” for me. So I started making my own, and this is my staple gluten free granola. Here’s why this nutty maple granola is my favorite.
- So satisfying. With a high ratio of nuts and seeds to oats, a good amount of dried fruit, and just the right amount of sweetness, it is packed with protein and good fats to help it keep you filled up for hours.
- Versatile and customizable. You can use any combination of nuts and seeds and your favorite dried fruits. Feel free to make it with whatever you have on hand, and even use up any odds and ends left in the bottom of the bag or box or container.
- Full of nutrition. Using a variety of nuts and seeds ensures you get lots of nutritional benefits, like omega 3’s, Vitamin A, and Vitamin E. Here is a great source for information about many different nuts and seeds.
- Allergy friendly. Obviously, this granola recipe is gluten free, and celiac-safe if you use certified GF oats. But it’s also dairy free and egg free, so it’s also vegan.
Is Granola Gluten Free?
Gluten-free granola is not always easy to find in stores! Packaged granola often contains things like wheat and barley flakes, or even wheat germ. And even if it doesn’t have any gluten-containing grains, it might not be made with certified gluten free oats, and oats may not be gluten free.
That is why it is best to make your own. If you are sensitive, you’ll need to use certified gluten-free oats. Plus, always check that your ingredients are not at risk of cross-contamination, as sometimes things like nuts and seeds can be processed in facilities that handle gluten ingredients.
Recipe Ingredients and Substitutions
Here is an overview of what you’ll need to make this gluten free granola, plus options and suggestions for how you can customize it to your tastes. Be sure to scroll to the recipe card for full quantities and the detailed instructions.
- Oats: You’ll want rolled oats, not quick or instant. Use certified gluten free oats, if needed to ensure it is celiac-safe.
- Nuts: Any combination of raw walnuts, pecans, pistachios, cashews, etc. will do.
- Sliced almonds: I do always make sure to add some of these because they give a similar texture to oats while still keeping this gluten free granola a bit heavier on the nuts.
- Seeds: I usually use equal parts of chia seeds, sesame seeds, and raw pumpkin seeds, but I’ve also added hemp seeds.
- Unsweetened coconut flakes: These add a rich flavor and a hint of natural sweetness without any actual sugar. Feel free to omit the coconut if you prefer.
- Water
- Olive oil: Coconut oil that’s been melted can also be used.
- Real maple syrup: Don’t use pancake syrup. You can substitute honey, as well.
- Cinnamon
- Pure vanilla extract
- Salt
- Dried fruit: Any combination of raisins, dried cranberries, dried blueberries, dried cherries, or whatever you have on hand.
Tips for Success
- Line the pan. Parchment paper or a silicone baking mat on your sheet pan will ensure it doesn’t stick or burn.
- Use a large baking sheet. Or even two. You want enough surface area so that you can spread it out in a nice, even layer for consistent cooking.
- Stir frequently. Bake it low and slow in the oven, stirring often to ensure it dries out evenly but no areas get overcooked.
- Wait for the fruit. Do not add the dried fruit until after it bakes, or it will get dry and chewy in the oven.
Proper Storage
Granola can be packed up in plastic storage containers, glass jars, plastic storage bags, or any kind of airtight container. It can be kept at room temperature for a week or two. It can also be frozen, as long as you are careful to keep out as much air as possible and tightly seal or wrap your container in plastic wrap to minimize any moisture. Otherwise, the granola could get soggy when it thaws.
Serving Suggestions
While I’m likely to just eat this granola by the handful, most people enjoy it with milk or spooned over yogurt with berries. Maybe you even get fancy and make Peanut Butter and Jelly Yogurt Parfaits. But here are some other serving suggestions.
- Make some snacks. Whip up a batch of Honey Peanut Butter, and use it for some easy Banana Snacks or these Apple Sandwiches from Garnish with Lemon.
- Top smoothie bowls. It’s a great garnish when you are dressing up some Tropical Smoothie Bowls or Banana Chocolate Smoothie Bowls.
- Add a little crunch. Butter and syrup may be standard, but you can make your Protein Pancakes or Sheet Pan Pancakes even more satisfying with a sprinkle of gluten free granola.
- Do some baking. Yes, granola makes a great topping for Gluten Free Apple Granola Muffins from Wheat By the Wayside.
- Give it as a gift. Friends and family will appreciate something made with love and packed in a jar like the one in these photos!
More Gluten Free Granola Recipes
Homemade Gluten Free Granola
Ingredients
- 3 cup oats (gluten free, if needed)
- 3 cups nuts (any combination of raw walnuts, pecans, pistachios, etc.)
- 1/2 cup sliced almonds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds (or more chia seeds)
- 1/2 cup raw pumpkin seeds (aka pepitas)
- 1 cup unsweetened coconut flakes
- 1/4 cup water
- 1/4 cup olive oil
- 1/2 cup real maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 1/2 cup dried fruit I like equal parts (any combination of raisins, dried cranberries, dried blueberries, dried cherries, etc.)
Instructions
- Preheat your oven to 250°F. Line a large cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the oats, nuts, seeds, and coconut.
- In a small bowl, combine the water, olive oil, maple syrup, cinnamon, vanilla, and salt.
- Add the wet ingredients to the dry ingredients, and toss until it is evenly distributed and moistened.
- Bake at 250°F for 1 to 1 1/2 hours, stirring every 20 minutes, or until dry and golden.
- Allow to cool, then stir in the dried fruit. Store in an airtight container.
Did you make this?
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How to Make Gluten Free Granola (Step by Step)
It’s so easy, so let’s briefly look at the steps before getting into the details in the recipe card.
- Combine dry ingredients. In a large bowl, toss the dry ingredients except the dried fruit together.
- Combine wet ingredients. Stir the wet ingredients together in a small bowl.
- Mix it together. Pour the wet mixture over the oat mixture and toss until it is evenly moistened.
- Spread on a pan. Pour the mixture onto a baking pan lined with parchment paper or a silicone baking sheet and spread into an even layer.
- Bake and cool: Bake at 250°F for 1 to 1 1/2 hours, stirring every 20 minutes, or until dry and golden. Cool the granola, then stir in the dried fruit.
After reading this recipe, I threw out the granola I had purchased from the supermarket and made this…..far, far superior and healthier. Thank you sooooo much.
Thanks for sharing, so happy you like it!