Gluten-Free Granola
Start your mornings on a healthy and flavorful note with this irresistible Gluten-Free Granola recipe, perfect for those seeking a wholesome and allergen-friendly breakfast option. Packed with nutrient-rich ingredients like gluten-free rolled oats, raw almonds, pecans, pumpkin and sunflower seeds, and unsweetened shredded coconut, this homemade granola is lightly sweetened with maple syrup and infused with a touch of vanilla and warm cinnamon. Baked to golden perfection and finished with pops of chewy dried cranberries and apricots, it’s crunchy, aromatic, and incredibly satisfying. Easy to make in less than an hour, this granola is a versatile treat that you can enjoy on its own, atop yogurt, or paired with your favorite non-dairy milk for a gluten-free, guilt-free start to the day. Perfect for meal prep, it stays fresh for up to two weeks in an airtight container!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Raw sunflower seeds
- 1 cup Unsweetened shredded coconut
- 0.5 cup Maple syrup
- 0.5 cup Coconut oil
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Dried cranberries
- 0.5 cup Dried apricots (chopped)
Instructions
Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, almonds, pecans, pumpkin seeds, sunflower seeds, and shredded coconut.
In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the maple syrup, vanilla extract, ground cinnamon, and salt until fully incorporated.
Pour the coconut oil mixture over the dry ingredients in the mixing bowl. Stir well to ensure all components are evenly coated.
Spread the granola mixture in an even layer on the prepared baking sheet.
Bake for 30-35 minutes, stirring every 10 minutes to prevent burning and to ensure even toasting. The granola should be golden brown and fragrant when done.
Remove the granola from the oven and let it cool completely on the baking sheet, allowing it to crisp up as it cools.
Once cool, mix in the dried cranberries and chopped dried apricots.
Store the granola in an airtight container at room temperature for up to 2 weeks. Enjoy it as a snack or with your favorite milk or yogurt.
Nutrition Facts
Calories |
5945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.6 g | 514% | |
| Saturated Fat | 165.3 g | 826% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 538.5 g | 196% | |
| Dietary Fiber | 96.7 g | 345% | |
| Total Sugars | 281.7 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 4838 mg | 103% | |
*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.
