Dairy-Free Gluten-Free Granola
Crunchy, wholesome, and bursting with natural sweetness, this Dairy-Free Gluten-Free Granola is the ultimate breakfast or snack option for those seeking a healthier, allergen-friendly treat. Packed with protein-rich almonds, pecans, and seeds, along with the subtle sweetness of maple syrup and dried cranberries, this granola is a nutrient-dense powerhouse that's perfect for fueling your day. A touch of cinnamon and vanilla adds cozy warmth to every bite, while the shredded coconut lends an irresistible texture and tropical hint. This easy-to-make recipe takes just 10 minutes of prep and bakes to golden, fragrant perfection in under 30 minutes. Whether you enjoy it with non-dairy milk or yogurt, sprinkle it over smoothie bowls, or snack on it straight from the jar, this homemade granola is a nutritious and flavorful alternative to store-bought options. Plus, it’s vegan, gluten-free, and free of refined sugars, making it a guilt-free delight for any lifestyle!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Raw pecans, chopped
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened shredded coconut
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Pure vanilla extract
- 1 cup Dried cranberries or raisins
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, chopped pecans, pumpkin seeds, sunflower seeds, shredded coconut, ground cinnamon, and salt. Stir these dry ingredients together until well mixed.
In a separate small bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until combined.
Pour the wet ingredients over the dry ingredients in the large mixing bowl. Use a spatula or wooden spoon to mix everything together, ensuring all the dry ingredients are evenly coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet, pressing down gently to create an even layer.
Bake in the preheated oven for about 30 minutes, stirring halfway through the baking time to ensure even toasting. Keep an eye on the granola to prevent burning, especially towards the end of the baking period.
Once the granola is golden brown and fragrant, remove it from the oven. Allow it to cool completely on the baking sheet. The granola will crisp up as it cools.
Once cooled, stir in the dried cranberries or raisins.
Transfer the granola to an airtight container for storage. It will keep for about 2 weeks at room temperature or can be frozen for longer storage.
Nutrition Facts
Calories |
4896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 483.6 g | 176% | |
| Dietary Fiber | 80.9 g | 289% | |
| Total Sugars | 242.8 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 3688 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
