Gluten-Free Cinnamon Granola
Crunchy, flavorful, and wholesome, this Gluten-Free Cinnamon Granola is the perfect homemade breakfast or snack option for those seeking a nutritious yet indulgent start to their day. Packed with gluten-free rolled oats, almonds, pecans, shredded coconut, and a warming touch of ground cinnamon, this recipe combines texture and taste in every bite. Sweetened naturally with pure maple syrup and enriched with the subtle richness of melted coconut oil, the granola is baked to golden perfection for irresistible crispness. Dried cranberries and apricots add a pop of tart-sweet flavor, making this gluten-free granola an ideal choice for topping yogurt, pairing with almond milk, or enjoying straight out of the jar. Quick and easy to prepare, this customizable recipe is a breakfast essential for healthy-living enthusiasts and cinnamon lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds, chopped
- 1 cup Raw pecans, chopped
- 0.5 cup Unsweetened shredded coconut
- 1 tablespoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries
- 0.5 cup Dried apricots, chopped
Instructions
Preheat your oven to 325°F (165°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, shredded coconut, ground cinnamon, and salt. Mix these dry ingredients thoroughly.
In a separate smaller bowl or measuring cup, mix the melted coconut oil, pure maple syrup, and vanilla extract together until well combined.
Pour the wet ingredients over the dry ingredients in the large bowl. Stir everything together until the dry mixture is fully coated with the wet ingredients.
Evenly spread the granola mixture onto the prepared baking sheet, pressing down lightly to create an even layer.
Bake in the preheated oven for 15 minutes, then remove and gently stir the granola to ensure even baking. Return to the oven and bake for an additional 15 minutes, or until the granola is golden brown and crisp.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
Once cooled, stir in the dried cranberries and chopped dried apricots.
Transfer the granola to an airtight container for storage. Enjoy as a cereal with milk, or use it to top yogurt or desserts.
Nutrition Facts
Calories |
4409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.8 g | 386% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 407.8 g | 148% | |
| Dietary Fiber | 72.9 g | 260% | |
| Total Sugars | 183.7 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3510 mg | 75% | |
*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.
