Easy Gluten-Free Granola Recipe
Gluten-Free Granola is your inclusive solution for make-ahead breakfasts, back-to-school lunches, and thoughtful hostess gifts. So delish! This base Gluten-Free Granola recipe can be made your own by swapping out different extracts, nuts, and seeds to create all kinds of flavor combinations!
Equipment
- 2 Large Baking Sheets
- Parchment paper
- Measuring cups and spoons
- Rubber spatula
- Jars or freezer bags for storing
Ingredients
- 2 1/2 cups Gluten-free oats
- 1 cup Raw, unsalted pecans
- 3/4 cup Unsweetened coconut flakes
- 1/2 cup Raw, sliced or slivered almonds
- 1/2 cup Pepitas or shelled pumpkin seeds
- 1/3 cup Real maple syrup
- 1/3 cup Avocado oil
- 1/8 cup Brown sugar
- 1 Tablespoon Vanilla extract
- 1/2 teaspoon Kosher salt plus more to taste
Instructions
- Add all ingredients to a large mixing bowl. Stir until well combined. Keep the pecans whole to avoid burning during the bake.
- Place oven racks in the upper half of the oven and pre-heat to 300℉. Line two large baking sheets with parchment paper.
- Using a spatula, evenly distribute the granola mixture onto each parchment-lined baking sheet in an even layer.
- Bake for 15 minutes, then 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, for a total of 45 minutes of baking or until the oats are golden brown.
- Allow the granola to cool for 15 minutes prior to sampling. The crunchy texture will reveal itself once the granola has completely cooled.
- Once cooled, use clean hands to break the pecans into smaller pieces, or leave them whole if you like. Store in clean jars or resealable plastic bags for up to four weeks in the pantry or three months in the freezer. Enjoy!
Notes
- Try adding different extracts in addition to or in place of the vanilla. My all-time favorite is almond extract with a heaping teaspoon 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.
- If you'd like to make a lighter version, increase the amount of oats and decrease the nuts, reduce the oil to 1/4 cup.
- 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.
Nutrition
Calories: 143kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.001gSodium: 51mgPotassium: 102mgFiber: 2gSugar: 4gVitamin A: 3IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!