Gluten Free Granola
Start your day right with this irresistible Gluten-Free Granola—a wholesome, easy-to-make recipe that’s loaded with crunchy clusters and packed with flavor. Featuring nutrient-rich gluten-free rolled oats, a medley of chopped almonds and pecans, pumpkin seeds, and unsweetened shredded coconut, this granola offers the perfect balance of sweetness and spice thanks to a hint of cinnamon, maple syrup, and pure vanilla extract. With a golden, lightly toasted texture achieved in just 25 minutes of baking, it’s the ultimate homemade breakfast or snack option. Customize it with dried cranberries, raisins, or indulgent dark chocolate chips for a touch of sweetness, and enjoy it with yogurt, milk, or straight out of the jar! Naturally gluten-free and easily adaptable for other dietary preferences, this granola is a versatile addition to your pantry that can be stored for up to two weeks. Perfect for meal prepping or gifting, it’s your go-to recipe for a healthy and satisfying crunch.
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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 (pepitas)
- 0.5 cup Unsweetened shredded coconut
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Dried cranberries or raisins
- 0.25 cup Dark chocolate chips (optional)
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, pumpkin seeds, shredded coconut, ground cinnamon, and salt. Stir until evenly distributed.
In a small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet in a thin, even layer.
Bake in the preheated oven for 20–25 minutes, stirring halfway through to ensure even toasting. Keep a close eye on it in the last few minutes to prevent burning.
Once the granola is golden brown and fragrant, remove it from the oven and let it cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the dried cranberries or raisins and optional dark chocolate chips (if using).
Transfer the granola to an airtight container for storage. It can be kept at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.5 g | 367% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 207.4 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3250 mg | 69% | |
*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.
