Cooking and Serving: 45 minutes | 8 cups
Ingredients
How to make gluten free granola | Ingredient substitutions
Description
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 8 cups
Ingredients
Recipe Tips
How to make gluten free granola
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
The best granola is always crisp, can be served alone, as a topping for yogurt,.
or even as cereal with milk.
There’s no high fructose corn syrup.
excessive sugar, or preservatives.
It’s more affordable than store-bought granola.
It’s so easy to make: just mix, spread, bake, cool, and eat!
You can use up leftover pantry ingredients — swap in and out as needed.
It’s naturally gluten free, dairy free, and vegan — and you can skip the.
overhead image of ingredients to make gluten free granola in small round glass.
bowls with names of ingredients in black bold type.
image of ingredients to make gluten free granola in small round glass bowls with.
names of ingredients in black bold type.
RECIPE INGREDIENTS EXPLAINED
There are a few essential ingredients, like gluten free rolled oats or a perfect.
substitute like rolled rice or buckwheat flakes, but most of the other.
ingredients are more like categories. Here’s something about each:.
Almonds – Raw nuts that are solid like almonds bake slowly in the oven with.
all the other granola ingredients. They get coated with sugar, and come out.
crisp, but never hard. If you use softer raw nuts like walnuts, pecans, or.
cashews, watch them carefully in the oven because they burn more easily.
Raw seeds – Try pumpkin seeds, hemp seeds, and chia seeds. Or just use more.
Coconut chips – This recipe calls for wide, flat crunchy coconut flakes or.
chips that don’t burn and add lots of texture and flavor.
Old fashioned rolled oats – The most classic ingredient that adds bulk and.
Salt – Balances the sweetness and enhances the other flavors.
Sugar – The three types of sugars (brown sugar, maple syrup, and Lyle’s.
Golden syrup or honey) add lots of complex flavor and help coat everything in.
a thin, crackly, browned layer.
Extra virgin olive oil – adds a lot of flavor and helps everything brown, but.
you can use any oil you like.
Dried fruit – Make it sweet, sour, or tart, all based on the fruit you use.
Dice larger dried fruit like apricots or dates, but add dried cranberries or.
Overhead image of brown clusters of oats, nuts, seeds, and coconut chips on.
nonstick metal half sheet pan.
image of brown clusters of oats, nuts, seeds, and coconut chips on nonstick.
BAKE AND STIR
You might be tempted to bake the granola for 20 or 30 minutes at a time, rather.
than in 10 minute intervals. Resist the temptation!
If you don’t stop the baking and stir the granola fully, the sugars melt to the.
bottom. You want to redistribute all that flavor to every beautiful, delicious.
BAKE LOW AND SLOW
Homemade granola is best made in a low, low (300°F) oven in 10 minute intervals,.
stirring in between, until it’s golden brown and caramelized. That way, it will.
Your granola is done baking when you say it is! I like to let mine bake until it.
becomes really fragrant, which signals that the nuts, seeds, oats, and coconut.
AFTER BAKING, LET IT COOL.
Your granola is done baking, and you’ve mixed in your choice of dried fruit.
It’s ready to eat, right?
Not just yet! You want to let the granola cool completely right there in the.
pan. The sugars solidify and the granola clumps in the most lovely way.
Once it’s cool to the touch, you’ll break it up into irregular clumps. This is.
the step that separates okay granola from the best gluten free granola!
MIX THE INGREDIENTS
Place the oats, almonds, seeds, coconut, salt, and brown sugar in a large bowl,.
Add the oil, maple syrup, and honey or Lyle’s Golden Syrup, and mix until.
everything is moistened oats, nuts and seeds brown and caramelize in the oven.
Leave out the dried fruit, which we add after baking so it doesn’t get hard in.
Large round metal mixing bowl with brown oats, sugar and chopped almonds, white.
coconut chips, and green pumpkin seeds.
round metal mixing bowl with brown oats, sugar and chopped almonds, white.
coconut chips, and green pumpkin seeds.
same mixing bowl with those same ingredients mixed with large metal mixing spoon.
mixing bowl with those same ingredients mixed with large metal mixing spoon.
same mixture with same spoon, with brown maple syrup and yellow oil sitting on.
mixture with same spoon, with brown maple syrup and yellow oil sitting on top.
Ingredients in same bowl with spoon now mixed.
in same bowl with spoon now mixed.
BAKE, STIR, MIX, AND BREAK UP.
Transfer the mixture to a half sheet pan, lined with parchment, and spread into.
an even layer so as many of the ingredients are exposed to the heat of the oven.
Bake at 300°F for 10 minutes, then stir. Bake twice more for 10 minutes each,.
stirring after each time. Baking low and stirring in between browns everything.
Let the granola cool for a few minutes so the sugars begin to set, then stir in.
the dried fruit, and spread it out evenly again.
Let the mixture sit, undisturbed and spread out, until completely cool so the.
sugars become solid again. Break it into chunks and clusters, and enjoy!
Raw granola mixture from bowl now on large rectangular metal half sheet pan.
granola mixture from bowl now on large rectangular metal half sheet pan lined.
partially baked mixture on same pan with spoon having scraped away some of.
mixture leaving behind melted brown liquid on white paper underneath.
baked mixture on same pan with spoon having scraped away some of mixture leaving.
behind melted brown liquid on white paper underneath.
same mixture on same baking sheet with spoon with mixture more fully browned.
mixture on same baking sheet with spoon with mixture more fully browned from the.
fully baked mixture with dark brown and black raisins mixed in throughout.
granola, cooling in single layer on baking sheet.
baked mixture with dark brown and black raisins mixed in throughout granola,.
cooling in single layer on baking sheet.
granola mixture still on baking sheet, but broken up into large chunks with.
melted brown glaze on bottom of some chunks.
mixture still on baking sheet, but broken up into large chunks with melted brown.
glaze on bottom of some chunks.
INGREDIENT SUBSTITUTIONS
If you’re avoiding oats for any reason, there are actually ways to find a.
baking. Here, you’d likely use beaten rice in place of oats, since it holds its.
shape very well. If you can find buckwheat flakes, you can try replacing the.
Oats may be gluten free when sourced properly, but they are a grain. If you’d.
like to make grain-free granola recipe, you’ll love our recipe for Paleo granola.
Coconut chips are so nice, especially toasted. You can replace them with more.
raw nuts and seeds, whatever kind you like.
LYLE’S GOLDEN SYRUP SUBSTITUTE.
Lyle’s golden syrup is a much more neutral syrup than honey, and is similar in.
consistency. Replace Lyle’s with honey or agave nectar.
PURE MAPLE SYRUP SUBSTITUTE
Pure maple syrup is ideal, since it has that rich, deep flavor everyone loves.
It’s also thin enough to easily coat all the tasty morsels.
Maple syrup is expensive, though. You can replace it, too, with agave nectar,.
which should be much cheaper.
LIGHT BROWN SUGAR SUBSTITUTE
If you’d prefer to make refined-sugar-free granola, try using coconut palm.
sugar. Coconut palm sugar has similar depth of flavor to the molasses in brown.
It’s a coarse, granulated sugar, so grind it in a blender a bit first, or it.
won’t dissolve completely in the oven.
OLIVE OIL
You can use a neutral oil that’s liquid at room temperature, like grapeseed oil.
or even canola or vegetable oil. You can also use unrefined coconut oil, which.
is solid at cool room temperature, if you melt it first.
Try replacing the almonds with more seeds (sunflower seeds are a good choice).
You’ll want some more bulk, so also try adding more coconut chips.
You can replace them,.
Close up of brown clusters of oats, seeds, coconut chips, and dark pieces of.
dried fruit in white bowl with metal spoon.
up of brown clusters of oats, seeds, coconut chips, and dark pieces of dried.
fruit in white bowl with metal spoon.
GLUTEN FREE GRANOLA RECIPE
Prep Time: 10 minutes mins.
Cook Time: 35 minutes mins.
Resting time: 10 minutes mins.
overhead image of gluten free granola clusters cooling on baking sheet.
image of gluten free granola clusters cooling on baking sheet.
Use this master gluten free granola recipe as a base to make it with your.
favorite ingredients. It even has those big clusters everyone loves!
INGREDIENTS
1 ¼ cups (140 g) raw almonds, roughly chopped.
1 cup (112 g) raw seeds , (like pumpkin, hemp, chia).
1 cup (80 g) unsweetened raw coconut chips.
3 cups (300 g) certified gluten free old fashioned rolled oats.
¾ teaspoon kosher salt.
½ cup (109 g) packed light brown sugar.
¼ cup (84 g) Lyle’s Golden Syrup, (honey, or Agave nectar work, too).
½ cup (168 g) pure maple syrup.
½ cup (112 g) extra virgin olive oil.
1 ½ cups dried fruit, raisins, dried blueberries, chopped dried apricots,.
Preheat your oven to 300°F. Line a large rimmed baking sheet with unbleached.
parchment paper, and set it aside. You can use a nonstick half sheet baking.
In a large bowl, place chopped almonds, seeds, coconut chips, oats, salt and.
light brown sugar and mix to combine (working out any lumps in the brown.
Add the Lyle’s golden syrup (or honey or Agave), maple syrup and olive oil,.
and mix to combine well, coating all the dry ingredients with the wet.
Scrape the granola onto the prepared baking sheet, and spread into a single.
layer, but a bit thinner toward the center as the center bakes last.
Place in the center of the preheated oven and bake for 10 minutes. Remove.
from the oven, stir with a large mixing spoon until everything is rearranged.
Spread back into an even layer. Return the granola to the oven and bake for.
Remove the pan from the oven and stir once more. Spread again into an even.
Return the baking sheet to the oven once again and bake for another 10.
minutes. Remove the pan from the oven.
If the granola looks golden brown all over, and is strongly fragrant, it.
should be done baking. You can always stir it once more and bake for another.
5 minutes if you like.
Remove the pan from the oven. While the granola is still on the baking sheet,.
add the dried fruit, and stir to distribute the fruit evenly throughout the.
Allow the granola to cool on the sheet pan for at least 10 minutes before.
breaking it into chunks and smaller pieces.
Transfer the granola to a glass container with a lid. That will keep it.
crunchy until you are ready to serve it. Store at room temperature.
INGREDIENTS
1 ¼ cups (140 g) raw almonds, roughly chopped.
1 cup (112 g) raw seeds , (like pumpkin, hemp, chia).
1 cup (80 g) unsweetened raw coconut chips.
3 cups (300 g) certified gluten free old fashioned rolled oats.
¾ teaspoon kosher salt.
½ cup (109 g) packed light brown sugar.
¼ cup (84 g) Lyle’s Golden Syrup, (honey, or Agave nectar work, too).
½ cup (168 g) pure maple syrup.
½ cup (112 g) extra virgin olive oil.
1 ½ cups dried fruit, raisins, dried blueberries, chopped dried apricots,.
Preheat your oven to 300°F. Line a large rimmed baking sheet with unbleached.
parchment paper, and set it aside. You can use a nonstick half sheet baking.
In a large bowl, place chopped almonds, seeds, coconut chips, oats, salt and.
light brown sugar and mix to combine (working out any lumps in the brown.
Add the Lyle’s golden syrup (or honey or Agave), maple syrup and olive oil,.
and mix to combine well, coating all the dry ingredients with the wet.
Scrape the granola onto the prepared baking sheet, and spread into a single.
layer, but a bit thinner toward the center as the center bakes last.
Place in the center of the preheated oven and bake for 10 minutes. Remove.
from the oven, stir with a large mixing spoon until everything is rearranged.
Spread back into an even layer. Return the granola to the oven and bake for.
Remove the pan from the oven and stir once more. Spread again into an even.
Return the baking sheet to the oven once again and bake for another 10.
minutes. Remove the pan from the oven.
If the granola looks golden brown all over, and is strongly fragrant, it.
should be done baking. You can always stir it once more and bake for another.
5 minutes if you like.
Remove the pan from the oven. While the granola is still on the baking sheet,.
add the dried fruit, and stir to distribute the fruit evenly throughout the.
Allow the granola to cool on the sheet pan for at least 10 minutes before.
breaking it into chunks and smaller pieces.
Transfer the granola to a glass container with a lid. That will keep it.
crunchy until you are ready to serve it. Store at room temperature.
Notes
Originally published on the blog in 2012. Updated in 2016, and again in 2021;
more text content and resources added in 2022 (recipe unchanged).
Sodium: 231mg | Potassium: 511mg | Fiber: 9g | Sugar: 40g | Vitamin A: 2IU |
Vitamin C: 1mg | Calcium: 128mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an
As with anything you’ve baked until crisp (and you’d like to keep that way),
store leftover granola in a glass container with a tight-fitting lid.
Don’t use a plastic container or any type of bowl without a lid — they’ll allow
your granola to absorb moisture and lose crispness.
So long as you keep your granola in an airtight glass container, you can store
it on your kitchen countertop for up to two weeks (though I highly doubt a batch
or even two will last nearly that long!)
Should you make more granola than you can finish in a couple of weeks, you can
store the excess in the freezer. Put it in a heavy-duty, freezer-safe bag with
all the air pushed out, and it will last up to three months on ice.
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe. Just keep in mind that the texture
will be slightly different. I think the old-fashioned gluten free rolled oats
offer more bite and crispiness.
Why isn’t my granola clumping into clusters?
Double-check your oven temperature — you want it low, but not too low. And be
sure to bake in several batches, stirring in between, so the gooey sugar gets
all over each ingredient. If the baking sheet is too large, the granola may be
spread too far apart. Finally, the clusters form when the baked granola is left
to sit, undisturbed, on the baking sheet to cool so don’t skip that step.
Why isn’t my gf granola crunchy?
It depends on the stage of the cooking process:
Straight of out the oven — the sugar needs to time to cool and re-solidify
After cooling down — you may have used high-moisture ingredients; lower the heat
and cook a bit longer
After a few days — moisture from your home is affecting the granola; dry it out
again on low heat for 10 to 20 minutes and store in an air tight container
Can I use this recipe to make granola bars?
No, this granola won’t hold together properly if you bake it into bars. You need
a separate recipe, like our recipe for gluten free granola bars
with added ingredients and different methods to make a proper, delicious chewy
brown baked granola on tray with some on wooden spoon
baked granola on tray with some on wooden spoon
Dessert: Granola is excellent sprinkled over ice cream. Add some mini chocolate
chips, too, either on top or in place of all or some of the dried fruit.
Breakfast: Add some milk, and you’ve got gluten free granola cereal, or sprinkle
it on top of your smoothie.
Lunch: Sprinkle granola clusters over yogurt, and add some fresh fruit for a
hearty, protein-packed meal
large round metal mixing bowl with light brown chunky oat mixture with mixing
spoon, raw mixture on metal rimmed baking sheet, baked mixture on same baking
sheet, and mixture with dried berries added and large metal mixing spoon
round metal mixing bowl with light brown chunky oat mixture with mixing spoon,
raw mixture on metal rimmed baking sheet, baked mixture on same baking sheet,
and mixture with dried berries added and large metal mixing spoon