Gluten-Free Granola
This Gluten-Free Granola recipe is your new pantry-cleanout bestie. It’s simple to make, dirties minimal dishes, and is sure to please even the pickiest breakfast guests. Make a double batch to have some on hand for hostess gifts. (It freezes like a dream!)
I’ve been baking large sheets of homemade granola since my days as a baker for the Flying Apron (a LONG time ago). Pulling crunchy, caramelized oats and nuts coated in maple syrup, spices, and good-fat oil woke something up in my senses that I’ve never been able to shut off. If you’ve never made your own granola, I want this feeling for you. So much.
Eat it warm, by the handful, on the way to a rainy soccer practice. Pile it on top of your favorite Greek yogurt. Bag it up for school lunches and road trips. Sprinkle it on custardy, vanilla ice cream. Do what you like with it, just please, please, please share it with people you love.
What makes this “Gluten-Free” Granola?
One of the kindest things we can do as a host is to know the dietary needs of our guests, especially when it comes to their health and safety. This recipe swaps your traditional old fashioned oats with Certified Gluten-Free Oats to make this wholesome, flavor-packed granola gluten-free. Be sure to avoid adding any other ingredients or cross-contaminating with items in your kitchen that may contain or may have been in contact with wheat, especially if you’re gifting or serving this recipe to friends with Celiac Disease or other serious gluten-related dietary limitations. Carefully read the packaging of any ingredients you add to your GF oats to be safe!
Why make your own granola?
Store-bought granola has it’s place and some brands and flavors are notably delicious, don’t get me wrong. However, granola is also a product that often lends to additives and “filler” ingredients (hello, puffed rice!?) that simply aren’t necessary.
When I reach for a jar of my homemade, Gluten-Free Granola, I know exactly what’s in it, how long it’s been stored, and can feel good about indulging in something wholesome and delicious. Also, it’s one of the best ways I’ve found to leverage pantry ingredients that need to be used. The last handful of cashews or a scant tablespoon of sesame seeds? Toss them in the bowl! Coming up with a variety of textures and flavors is part of the fun! (See my recipe notes for some flavor combo favorites!)
Lastly, granola (and anything labeled “Gluten-Free”) can be outrageously priced for what it is. Sure, the up-front cost of a bag of pecans and some sprouted GF oats may feel costly, but the amount of things you can create from them is infinite.
Did I mention your house is about to smell like a combination of your favorite bakery and your sweet grandmother’s kitchen on Sunday mornings as a child? Need I say more?
Ingredients for Gluten-Free Granola
- Gluten-free oats
- Unsweetened coconut flakes
- Raw, unsalted nuts (use what’s in your pantry first!)
- Pumpkin seeds
- Real maple syrup
- Avocado oil or neutral-tasting olive oil
- Brown sugar
- Kosher salt
- Vanilla extract
Gluten-Free Granola
Equipment
- 2 Large Baking Sheets
- Parchment paper
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Jars or freezer bags for storing
Ingredients
- 2.5 cups Gluten-free oats
- 1 cup Raw, unsalted pecans
- .75 cup Unsweetened coconut flakes
- .5 cup Raw, sliced or slivered almonds
- .5 cup Pepitas or shelled pumpkin seeds
- 1/3 cup Real maple syrup
- 1/3 cup Avocado oil
- 1/8 cup Brown sugar
- 2 Tablespoons Vanilla extract
- 1/2 teaspoon Kosher salt plus more to taste
Instructions
- Add all ingredients – gluten-free oats, coconut, nuts, seeds, maple syrup, avocado oil, brown sugar, vanilla extract, and kosher salt – to your large mixing bowl. Stir until well combined.
- Pre-heat your oven to 400F. Line two large baking sheets with parchment.
- Using your spatula, evenly distribute the Gluten-Free Granola mixture onto each parchment-lined baking sheet. Try to create one, even layer to help with even baking.
- Bake for 15 minutes, remove the baking sheets from the oven, stir the granola mixture, smooth into an even layer once again, and return to the oven. Repeat this step 2 additional times (bake for 15 minutes, stir, return to oven), for a total of 45 minutes OR until the oats have started to brown and the pecans have darkened. If you notice some of the pecans getting darker than you'd like, use a spoon to remove them during one of your baking cycles. Set aside to add back into the mix once cooled.
- Allow the granola to cool for 15 minutes prior to sampling. The full crunchy texture will reveal itself once the granola has completely cooled.
- Once cooled completely, taste and add more kosher salt to your taste. Then, add to clean jars or sealable plastic bags and store in the pantry for up to 4 weeks or in the freezer for up to 3 months. Enjoy!
Notes
- Try adding different extracts in addition to or in place of the vanilla. My all-time favorite is almond extract with a healthy spoonful of cardamom! Also, lemon extract alongside some poppy seeds for another classic flavor combo.
- Buying nuts, seeds, spices, and grains in bulk allows you to only buy what you need and keep costs lower. I find this helpful when trying out new recipes and flavor combinations.
- Baking the Gluten-Free Granola mixture just a bit longer than you think you should results in an almost caramelized result worthy of an ice cream topper or dessert. Be careful not to burn the nuts!
- More on burning the nuts: Cashews, in particular, burn rather easily. I recommend adding them whole and for the last 7 minutes of the bake. Pecans, too, are a bit fragile but if added whole can usually withstand the entire bake, just watch the edges.
- If you do fear you’ve over-baked the granola, carefully move the mixture from the oven-hot pan to a room-temperature baking sheet and spread out to cool. This keeps the granola from continuing to cook beyond its time in the oven.
- I intentionally omit dried fruit from my granola recipes because I often enjoy it with fresh fruit and find both to be redundant. If you’d like to add dried fruit to your batch, start with 1/2 cup and be sure to mix it in after the granola has baked and cooled.
My recipe notes
- Try adding different extracts in addition to or in place of the vanilla. My all-time favorite is almond extract with a healthy spoonful of cardamom! Also, lemon extract alongside some poppy seeds for another classic flavor combo.
- Buying nuts, seeds, spices, and grains in bulk allows you to only buy what you need and keep costs lower. I find this helpful when trying out new recipes and flavor combinations.
- Baking the Gluten-Free Granola mixture just a bit longer than you think you should results in an almost caramelized result worthy of an ice cream topper or dessert. Be careful not to burn the nuts!
- More on burning the nuts: Cashews, in particular, burn rather easily. I recommend adding them whole and for the last 7 minutes of the bake. Pecans, too, are a bit fragile but if added whole can usually withstand the entire bake, just watch the edges.
- If you do fear you’ve over-baked the granola, carefully move the mixture from the oven-hot pan to a room-temperature baking sheet and spread out to cool. This keeps the granola from continuing to cook beyond its time in the oven.
- I intentionally omit dried fruit from my granola recipes because I often enjoy it with fresh fruit and find both to be redundant. If you’d like to add dried fruit to your batch, start with 1/2 cup and be sure to mix it in after the granola has baked and cooled.
If you enjoyed this recipe, be sure to Pin it for future use! And if you’re a brunch lover like I am, you might enjoy this Cherry Almond Scones recipe. Beautiful almond flavor, not a nut in sight! Cheers, friend!
