Gluten-Free Granola
Published
Granola has always been one of my go-to breakfast staples, but so many store-bought versions contain hidden wheat or aren’t truly gluten-free. That’s when I started making my own—and I was honestly surprised by how simple and satisfying it is. This gluten-free granola comes together easily, can be customized with your favorite add-ins, and makes a big batch that stores beautifully for quick breakfasts and snacks all week.
Granola might be one of the easiest things to make—just mix everything together, spread it on a baking sheet, bake, and you’re done. It has that same clumpy, crunchy texture you’d expect from your favorite store-bought brands, but made with better ingredients. Plus, you can mix in whatever you love—nuts, seeds, dried fruit, or even chocolate pieces. I always keep a batch on hand to sprinkle over yogurt, package up as a gift, or just snack on straight from the jar.
Gluten-Free Granola
Ingredients
- 3 cups gluten-free rolled oats
- 1 cup raw nuts, roughly chopped. For nut-free, use seeds like pumpkin, sunflower, or hemp instead. You can also add extra coconut flakes or gluten-free cereal for crunch.
- ⅓ cup unsweetened coconut flakes
- 2 tbsp chia seeds
- 2 tbsp ground flaxseed
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup coconut oil, melted
- ½ cup pure honey, maple syrup, or golden syrup
- 1 tsp vanilla extract
- 1 cup dried fruit, cranberries, raisins, chopped apricots or chocolate chips or a mix of both
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, combine oats, nuts, coconut flakes, chia seeds, flaxseed, cinnamon, and salt.
- Add the melted coconut oil, honey, and vanilla extract to the dry ingredients and stir until everything is well-coated.
- Spread the mixture evenly onto the prepared baking sheet and press down firmly with the back of a spoon or spatula.
- Bake for 25-30 minutes, stirring halfway through, until the granola is golden brown. After stirring, press the granola down firmly again to help it stick together.
- Remove from the oven and sprinkle the dried fruit and chocolate chips on top. Gently press them into the granola layer. Let cool completely on the baking sheet (it will crisp up as it cools).
- Once cooled, break it into pieces and transfer to an airtight container.
Notes
- You can swap the coconut oil for melted butter or a neutral oil like avocado oil—just know the flavor will change a bit.
- If you like your granola less sweet, use 1/3 cup of sweetener instead of 1/2. Just don’t skip it entirely—it helps everything stick together.
- If your granola isn’t crispy, it might need more bake time or a thinner layer on the pan. Also, let it cool completely before storing—it crisps up as it cools.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Granola Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, mix together 3 cups gluten-free rolled oats, 1 cup roughly chopped raw nuts, 1/3 cup unsweetened coconut flakes, 2 tbsp chia seeds, 2 tbsp ground flaxseed, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
Combine the wet ingredients: In a separate bowl or measuring cup, whisk together 1/2 cup melted coconut oil, 1/2 cup honey (or maple syrup or golden syrup), and 1 tsp vanilla extract. Pour this over the dry mixture and stir well until all the ingredients are evenly coated.
Prepare to bake: Spread the mixture evenly onto the prepared baking sheet and press it down firmly using the back of a spoon or spatula to help create clumps.
Bake the granola: Bake for 25–30 minutes, stirring once halfway through. After stirring, press the granola down again to encourage larger clusters. Bake until the granola is golden brown.
Add mix-ins (optional): Remove from the oven and immediately sprinkle 1 cup of dried fruit, chocolate chips, or a combination of both over the hot granola. Gently press them into the surface so they stick as it cools.
Cool and store: Let the granola cool completely on the baking sheet—it will continue to crisp up as it cools. Once cooled, break the granola into clusters and store. Enjoy!
Gluten-Free Tips
- For chunky cluster, press the granola mixture down firmly both before and after baking, and resist the urge to stir too much. I’ve found that the less you disturb it, the more satisfying clumps you’ll get.
- Let it cool completely right on the baking sheet. It might be tempting to sneak a bite early, but letting it cool untouched is what gives it that perfect crunch.
- Thicker sweeteners work best for clumps. I love using golden syrup or a thick honey when I want extra stickiness and bigger clusters. Maple syrup works too, but it’s a bit thinner and may lead to a looser texture.
- Add fruit or chocolate after baking. Dried fruit and chocolate can burn easily in the oven, so I always wait until the granola comes out. Sprinkle them on while it’s still warm so they stick nicely.
Serving Suggestions
This gluten-free granola is super versatile, and I always keep a jar on hand for easy meals and snacks. Sprinkle it over coconut yogurt or smoothie bowls for a bit of crunch, pour it into a bowl with your favorite milk for a quick cereal, or just grab a handful when you need something to nibble on. It also makes a great base for parfaits layered with fruit and yogurt, and I’ve even used it as a crunchy topping for avocado ice cream—so good on a warm day!
Storage Instructions
Once the granola is completely cooled, transfer it to an airtight container to keep it fresh and crunchy. It’ll last at room temperature for up to 2 weeks.
You can also freeze it for up to 3 months if you want to make a big batch ahead of time. Just be sure it’s fully cooled before sealing it up—any trapped moisture can make it go soft.
