Soy-Free Gluten-Free Granola
Indulge in the wholesome crunch of this Soy-Free Gluten-Free Granola—a delicious homemade treat perfect for breakfast, snacking, or topping your favorite dairy-free yogurt! Made with nutrient-dense ingredients like gluten-free rolled oats, raw almonds, cashews, and seeds, this granola is naturally sweetened with maple syrup and infused with the warm flavors of cinnamon and vanilla. The addition of unsweetened coconut flakes and dried cranberries adds a delightful balance of texture and sweetness, while melted coconut oil ensures every bite is golden and crisp. Ready in just 45 minutes, this healthy, allergen-friendly granola is a must-have pantry staple that’s easy to prepare and customizable to your taste. Perfect for anyone following a gluten-free or soy-free diet, it’s a versatile and satisfying option the whole family will love!
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds
- 1 cup Raw cashews
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.5 cup Unsweetened coconut flakes
- 0.5 cup Maple syrup
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 cup Dried cranberries
Instructions
Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, almonds, cashews, pumpkin seeds, sunflower seeds, and coconut flakes. Stir to mix evenly.
In a small saucepan over low heat, combine the maple syrup and melted coconut oil. Stir occasionally until just warm and well mixed. Remove from heat and add the vanilla extract.
Pour the syrup mixture over the oat mixture. Add the cinnamon and salt. Stir everything together until well coated and distributed.
Spread the granola mixture evenly on the prepared baking sheet. Use a spatula to press and flatten the mixture slightly.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. Watch closely towards the end to prevent burning.
Once golden and fragrant, remove the granola from the oven. Allow it to cool completely on the baking sheet, where it will continue to crisp up.
After the granola has cooled, stir in the dried cranberries.
Store the granola in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.1 g | 394% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 55.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 487.5 g | 177% | |
| Dietary Fiber | 78.8 g | 281% | |
| Total Sugars | 227.1 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 4278 mg | 91% | |
*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.
