Gluten-Free Granola
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
- 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.