Gluten-Free Homemade Honey Granola
Start your day with the wholesome crunch of Gluten-Free Homemade Honey Granola, a versatile and nutrient-packed recipe perfect for breakfast or snacking. Packed with gluten-free rolled oats, a medley of almonds, pecans, pumpkin seeds, and sunflower seeds, this granola gets a naturally sweet, golden glaze from honey and melted coconut oil. Toasted to perfection in the oven with a hint of cinnamon and vanilla, it's finished with chewy dried cranberries for a delightful pop of flavor. Quick to prepare with just 10 minutes of prep time, this recipe creates a lightly sweet, satisfying granola that’s perfect over yogurt, with milk, or simply by the handful. Ideal for meal prep, this homemade granola is not only gluten-free but also wholesome, customizable, and irresistibly delicious!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds, roughly chopped
- 1 cup Raw pecans, roughly chopped
- 1 cup Unsweetened shredded coconut
- 0.5 cup Raw pumpkin seeds
- 0.5 cup Raw sunflower seeds
- 0.5 cup Honey
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Dried cranberries
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, pumpkin seeds, and sunflower seeds.
In a small saucepan over low heat, combine the honey, melted coconut oil, and vanilla extract. Stir until the mixture is smooth and well combined.
Pour the honey mixture over the dry ingredients in the bowl. Stir well with a wooden spoon or spatula until all ingredients are thoroughly coated.
Sprinkle the ground cinnamon and salt over the mixture, then stir again to ensure everything is evenly distributed.
Spread the granola mixture evenly across the prepared baking sheet in a thin layer.
Bake in the preheated oven for 15 minutes. Remove the pan from the oven and stir the granola, then return it to the oven.
Continue baking for an additional 10-15 minutes, or until the granola is golden brown and toasted. Keep an eye on it to prevent burning.
Once baked, remove the granola from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, mix in the dried cranberries and transfer the granola to an airtight container for storage.
Nutrition Facts
Calories |
5150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.9 g | 445% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 466.1 g | 169% | |
| Dietary Fiber | 88.0 g | 314% | |
| Total Sugars | 218.3 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3965 mg | 84% | |
*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.
