Gluten-Free Homemade Granola
Start your day on a wholesome note with this irresistible Gluten-Free Homemade Granola, a crunchy, nutrient-packed mix that’s as delicious as it is nourishing. Made with hearty gluten-free oats, crunchy almonds and walnuts, and a delightful blend of pumpkin and sunflower seeds, this easy recipe is naturally sweetened with maple syrup and infused with warm notes of cinnamon and vanilla. A generous addition of unsweetened shredded coconut and chewy dried cranberries takes this granola to the next level, offering a perfect balance of flavors and textures. With just 10 minutes of prep and a low-and-slow bake for golden crispness, this versatile granola is perfect for breakfast bowls, snack-time munching, or even as a topping for yogurt or smoothie bowls. Plus, it’s entirely gluten-free, ensuring a satisfying treat for everyone in your home.
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Recipe Information
Ingredients
- 3 cups Gluten-Free Oats
- 1 cup Almonds
- 1 cup Walnuts
- 0.5 cup Pumpkin Seeds
- 0.5 cup Sunflower Seeds
- 1 cup Unsweetened Shredded Coconut
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Maple Syrup
- 0.5 cup Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 cup Dried Cranberries
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Roughly chop the almonds and walnuts, then mix them in a large bowl with the gluten-free oats, pumpkin seeds, sunflower seeds, shredded coconut, cinnamon, and salt.
In a small saucepan over medium heat, combine the maple syrup and coconut oil, stirring occasionally until the oil is melted and the mixture is smooth.
Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients, stirring until everything is evenly coated.
Spread the mixture evenly on the prepared baking sheet, pressing it down slightly with the back of a spoon.
Bake for 45 minutes, stirring every 15 minutes, until the granola is golden brown and fragrant.
Remove the granola from the oven and let it cool completely on the baking sheet. The granola will become crisp as it cools.
Once cooled, stir in the dried cranberries.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
5799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 403.0 g | 517% | |
| Saturated Fat | 165.4 g | 827% | |
| Polyunsaturated Fat | 96.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1293 mg | 56% | |
| Total Carbohydrate | 472.4 g | 172% | |
| Dietary Fiber | 89.6 g | 320% | |
| Total Sugars | 223.6 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3181 mg | 68% | |
*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.
