Gluten-Free Granola

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: gluten-free granola

Servings: servings

Author: Sabine Venier

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