With just simple ingredients and five minutes of prep time, you'll be able to enjoy crunchy gluten-free granola, with chewy oats, and the freedom to add your favorite ingredients. This recipe is perfect to serve in many ways for healthy breakfast or just be enjoyed as a snack throughout the day.
We absolutely love oats in our house, from delicious pink porridge, summer berry crisps to no bake cookies and chewy oatmeal cookies that just melt in your mouth! These easy oatmeal recipes are tried and true family faves.
Table Of Contents
- Why It's Yummy
- What Does Homemade Granola Taste Like?
- Is Granola Healthy?
- Love Easy Oat Recipes? Try These Next!
- Muesli vs. Granola:
- Ingredients
- Can I use quick oats instead of rolled oats for this granola recipe?
- Instructions
- Recommended Equipment
- Granola Popular Substitutions
- Tips
- Is Granola Gluten-Free?
- How To Eat This Granola Recipe?
- Freezing And Storing Instructions
- Variations
- Best Gluten-Free Granola Mix-Ins
- Are Oats Gluten-Free?
- FAQs
- Thinking About Breakfast? Try These!
- Recipe
- Comments
Why It's Yummy
- Homemade is better and healthier - unlike store-bought granola, you'll not find high fructose corn syrup or excessive sugar in this recipe. Making homemade granola is super easy and allows you to control the sweetness without relying on unhealthy ingredients.
- No nasty preservatives or chemicals - making it yourself, you'll have peace of mind knowing exactly what goes into your granola.
- It's affordable.
- Ease - with just a few simple steps, you'll have delicious granola in no time.
- Naturally Gluten-Free, Dairy-Free, has no oil, and can be made Vegan without adding honey.
- This granola is great for breakfast or a quick snack just like my chocolate energy balls.
This is a delicious snack option that the whole family will just like my granola bars or easy almond cake recipe.
What Does Homemade Granola Taste Like?
Granola is a delightful combination of textures and flavors, with its crunchy and chewy blend complemented by a touch of sweetness. It's nutty and sweet with a satisfying blend of textures and taste!
Is Granola Healthy?
Some say granola isn't healthy, but that's mostly because most people are referring to the processed, sugary versions.
This gluten-free recipe, on the other hand, is packed with protein, low in carbs, and uses natural sweeteners.
Determining how healthy is your granola will depend on the way you prepare it, what ingredients you add, and the way you serve it. If you add dried fruit or simple store-bought yogurt, then granola will be unhealthy as these ingredients contain a lot of added sugar in them.
Consider using unsweetened dried fruit or freeze-dried berries or no fruit at all as the oats and nuts already contain plenty of fiber and nutrition.
For yogurt, use plain organic unsweetened yogurt or kefir which contain good for our gut probiotics. We also like to enjoy granola with good natural coconut yogurt without any nasties in it.
Love Easy Oat Recipes? Try These Next!
Muesli vs. Granola:
Before we jump into the recipe, let's quickly distinguish between muesli and granola. Muesli is typically enjoyed raw, with uncooked oats and dried fruits.
On the other hand, granola is made with baked rolled oats sweetened with honey or maple syrup, giving it a delightful crunch.
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
To make your own gluten-free granola, here are the key ingredients and some substitution options you can consider:
- Oats - Rolled oats (old-fashioned oats). Quick oats may work but avoid steel-cut oats that will lack the chewiness and the crunch that we need.
- Sunflower Seeds & Pumpkin Seeds - Or you can add chia seeds.
- Pecans - Feel free to substitute pecans with walnuts or cashews, or omit them if you're nut-free.
- Vanilla Extract - Like with most baking recipes, vanilla extract adds that bakery-style/restaurant-quality burst of flavor to any recipe. Choose pure vanilla extract and not the artificial kind.
- Blanched Almond Flour - adds flavor, and texture and acts as a binder together with liquid sweetener. Almond meal can be used as well but I prefer flour for it's fine texture.
- Freeze dried raspberries - or strawberries or blueberries, for a touch of summer! Totally optional, and you can leave it out and then use fresh berries when serving granola.
- Maple Syrup - I also added a touch of honey but you can use only one type of sweetener. Agave nectar can be used as well which will give your granola a slightly lighter sweet taste.
- Additional Add-ins - Chia seeds, flax seeds, sesame seeds or unsweetened dried fruits.
Can I use quick oats instead of rolled oats for this granola recipe?
Yes, you can use quick oats, but the texture may vary. Old-fashioned rolled oats provide a better bite and crispiness.
Instructions
Preheat your oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper. Keep it aside for now.
In a large bowl and toss in all the ingredients except raspberries.
Use a rubber spatula to gently mix everything together until you see some clusters forming and the mixture is well combined.
Pour the granola mixture onto the prepared baking sheet. With the spatula, give it a gentle push to spread it out evenly.
For granola clusters: Make little piles of the mixture to create clusters. Leave some space between the clusters so they can get nice and crispy.
Bake for about 20 minutes.
Once halfway through, carefully flip the granola. I like to give it a good stir and move the granola from the edges closer to the center as this granola will be the most cooked through by now.
Bake for an additional 5 to 10 minutes until the edges turn a deep golden brown and the granola is just a little bit soft.
Mine took around 30 minutes in total. Don't worry, the granola will crisp up as it cools down.
Take out the baking sheet and place it on a cooling rack. Let it cool for about 40 to 60 minutes, or until it's completely cooled down.
Stir in some raspberries for an extra burst of flavor.
This recipe makes about 16 small servings for breakfast which equals 4 cups.
Recommended Equipment
To make this gluten-free granola, you'll need the following equipment:
- Large Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowl
- Cooling Rack
- Rubber Spatula
Granola Popular Substitutions
If you have specific dietary requirements or prefer different flavors, consider these alternative options:
- Nuts: Feel free to substitute pecans with your favorite nuts, such as pecans, walnuts, or cashews. Almond flour can be left out as well and made entirely with oats.
- Rolled Oats: If you have a gluten sensitivity or allergy, ensure you use certified gluten-free oats. For a grain-free option, you can replace the oats with a combination of nuts, seeds, and coconut flakes or explore more options about substitutes for oats in granola bars. These alternatives will work for this granola too.
- Sweetener: If you don't have maple syrup, honey, agave nectar, or another liquid sweetener of your choice can be used.
Tips
- Choose quality ingredients. Opt for high-quality oats, nuts, seeds, and dried fruits.
- You can add a couple of tablespoons of coconut oil for texture, flavor and richness.
- Spices. I used cinnamon here, but feel free to add more warming spices such as nutmeg or cardamom. Choose high quality cinnamon as this will add so much more aroma and flavor to your granola.
- Mix thoroughly. Ensure all ingredients are well-coated for even flavors.
- Don't skip stirring the granola halfway through to ensure it is not burned by the end of baking time.
- If using dried fruit as an additional mix-in, add it together with the raspberries later on.
- Choose healthy unsweetened condiments to serve your granola.
- Cool completely before storing. Let it cool fully to retain its crispy texture.
Is Granola Gluten-Free?
While homemade granola can be gluten-free, take care when shopping for store-bought granola. Read labels and choose products made in certified gluten-free facilities (needs to have the appropriate label).
How To Eat This Granola Recipe?
Granola is delicious to enjoy as a healthy breakfast or a quick snack.
I personally love to add a sprinkle over some unsweetened greek yogurt, with almond butter or toss it on smoothie bowls, or mix it with plant based milk and fresh fruit for a scrumptious treat!
Freezing And Storing Instructions
- To Store. Store your gluten-free granola in an airtight container at room temperature in a cool and dry spot. It will stay fresh for up to two weeks.
- To Freeze. This granola can also be frozen for up to 3 months. Place it in a resealable freezer bag, and push out any excess air before placing it in the freezer.
Variations
Get creative and tailor this granola recipe to your taste preferences with these tasty variations:
- Tropical Granola - Add dried pineapple, mango, and coconut flakes for a taste of the tropics. And serve with tropical smoothie for a complete Hawaiian experience 🙂
- Apple Crumble - bake granola with small diced granny smith apples. Love apples? Try my apple cobbler next, it tastes incredible with vanilla bean ice cream.
- Peanut Butter Granola - Swirl in some natural creamy peanut butter before baking for an irresistible peanut butter flavor throughout. If you're like me, a peanut butter lover, you can't miss my dairy free no-bake cookies.
- Pumpkin Spice - Mix in a tablespoon of pumpkin puree and a dash of pumpkin spice for a cozy fall-inspired granola. Try my pumpkin pancakes for another delicious breakfast option.
- Orange and Almond Granola - this one by far one of my favorite combinations! Add orange zest (2 teaspoons) and crunchy whole almonds.
- Gingerbread Granola - add some gingerbread spice mix and a touch of molasses + candied ginger and dried cranberries after the granola is baked.
Best Gluten-Free Granola Mix-Ins
- Dried fruit - Add a burst of natural sweetness with dried cranberries, raisins, cherries, or chopped dates. Opt for unsweetened dried fruit without refined sugars.
- Seeds - Chia seeds, sesame seeds, flax seeds, sunflower seeds, or pumpkin seeds.
- Coconut flakes - For a tropical twist, sprinkle in some unsweetened coconut flakes.
- Chocolate - Dark chocolate chips or healthy cocoa nibs.
- Spices - Nutmeg, ginger, or cardamom.
Are Oats Gluten-Free?
Yes, oats are naturally gluten-free. However, cross-contamination can occur during the manufacturing process. To ensure your granola is gluten-free, use certified gluten-free oats.
FAQs
Feeding granola to dogs is generally not recommended due to the differences in their digestive systems compared to humans. Each granola recipe varies in its ingredients and may contain elements that are not suitable for dogs, this includes homemade version too.
Typically, a simple granola is made with oats, liquid sweeteners, nuts, dried fruit and seeds.
It is cheaper to make granola at home, and healthier!
No, it is not just oatmeal. Granola is a popular breakfast or snack that is made with oats and various tasty mix-ins.
Absolutely! If you have nut allergies, simply omit the nuts, almond flour and increase the amount of gluten-free rolled oats or incorporate seeds as a substitute.
Properly stored in an airtight container, this granola can stay fresh for up to two weeks. However, it's so delicious that it's unlikely to last that long!
No need to worry if your "raw" granola isn't sticking well. Once it cools, everything will bind together perfectly. You can also try using smaller baking sheet to avoid spreading granola too thinly.
GF granola is good to go when it's dry to the touch and golden brown. That means it's done!
You have either unbaked your granola or didn't wait enough until it cools completely. Once it sets it should be crunchy.
Thinking About Breakfast? Try These!
For a full collection hop on to our Breakfast archives.
Happy Baking,
Love,
Julia
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Recipe
Healthy Gluten Free Granola Recipe
INGREDIENTS
- ½ cups almonds (roughly chopped)
- ½ cup sunflower seeds
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup pecans (roughly chopped)
- 1 cup gluten free rolled oats (see notes)
- ½ cup finely ground blanched almond flour*
- ½ teaspoon ground cinnamon (optional)
- ¼ teaspoon salt (optional)
- ¼ cup pure maple syrup
- 1 teaspoon honey
- 2 teaspoon vanilla extract
- 3-4 tablespoon freeze dried raspberries or other berries
INSTRUCTIONS
- Preheat your oven to 325°F. Grab a big baking sheet and line it with parchment paper. Keep it aside for now.
- Take a large bowl and toss in all the ingredients. Use a rubber spatula to gently mix everything together until you see some clusters forming and the mixture is well combined.
- Pour the granola mixture onto the prepared baking sheet. With the spatula, give it a gentle push to spread it out evenly. Make little piles of the mixture to create those yummy clusters. Remember to leave some space between the clusters so they can get nice and crispy.
- Pop the baking sheet into the oven and let it bake for about 20 minutes. Once halfway through, grab a heatproof spatula and carefully flip the granola, making sure to keep those clusters intact. Bake for an additional 5 to 10 minutes until the edges turn a deep golden brown and the granola is just a little bit soft. Mine took around 30 minutes in total. Don't worry, the granola will crisp up as it cools down.
- Take out the baking sheet and place it on a cooling rack. Let it cool for about 40 to 60 minutes, or until it's completely cooled down. Now, it's time to enjoy your homemade granola! Don't forget to stir in some raspberries for an extra burst of flavor.
NOTES
- *Blanched Almond Flour - adds flavor, and texture and acts as a binder with liquid sweetener. Almond meal can also be used, but I prefer flour for its fine texture.
- Granola Serving. This recipe makes about 16 small servings for breakfast which equals 4 cups.
- To Store. Store your gluten-free granola in an airtight container at room temperature in a cool and dry spot. It will stay fresh for up to two weeks.
- To Freeze. This granola can also be frozen for up to 3 months. Place it in a resealable freezer bag, and push out any excess air before placing it in the freezer.
- Mix thoroughly. Ensure all ingredients are well-coated for even flavors.
- Don't skip stirring the granola halfway through to ensure it is not burned by the end of baking time.
- If using dried fruit as an additional mix-in, add it together with the raspberries later on.
- Choose healthy unsweetened condiments to serve your granola.
- Cool completely before storing. Let it cool fully to retain its crispy texture.
- Oats - Rolled oats (old-fashioned oats). Quick oats may work but avoid steel-cut oats that will lack the chewiness and the crunch that we need.
- Sunflower Seeds & Pumpkin Seeds - Or you can add chia seeds.
- Pecans - Feel free to substitute pecans with walnuts or cashews, or omit them if you're nut-free.
- Vanilla Extract - Like with most baking recipes, vanilla extract adds that bakery-style/restaurant-quality burst of flavor to any recipe. Choose pure vanilla extract and not the artificial kind.
- Freeze-dried raspberries - or strawberries or blueberries, for a touch of summer! Totally optional, and you can leave it out and then use fresh berries when serving granola.
- Maple Syrup - I also added a touch of honey but you can use only one type of sweetener. Agave nectar can be used as well which will give your granola a slightly lighter sweet taste.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
An easy and healthier granola for a perfect breakfast on the go!
Angel
This is by far my favorite granola recipe
Julia | The Yummy Bowl
thank you so much Angel!