Easy Gluten-Free Granola Recipe

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Homemade Gluten-Free Granola has never been easier to make. Wholesome ingredients and only natural sweeteners make this the best snack ever for the family. Even the kids will love it!

small glass decorative jar filled with gluten free granola and spoon. background scoop of granola and yogurt bowl

Granola has always been one of my favorite snacks because it’s crunchy, sweet, and filling. But, the brands in the grocery store more often than not have refined sugar and even oil which make them not so healthy after all.

That’s why I came up with this much healthier, easy-to-make recipe that can be eaten right out of the container, served in a bowl with your favorite plant milk, or sprinkled over a dish of Homemade Yogurt or healthy Fruity Nice Cream dessert. It’s completely oil-free, vegan, and gluten-free.

This recipe is perfect used as a topping for a fruity crumble or crisp like my Easy Blueberry Peach Crisp.

homemade granola in jar, on glasses filled with yogurt, and bowls of fruit

Is granola gluten-free?

Not all granola is gluten-free which can be a bit surprising and confusing for a couple of reasons. Since oats are naturally gluten-free, and none of the other ingredients contain gluten, then many of us assume that granola must be gluten-free. But, hold on a minute because there’s more to consider.

The biggest concern is where the oats were processed. Even though oats do not naturally contain gluten, they are often processed on the same machines as other grains such as wheat, rye, and barley that do contain gluten. This can lead to cross-contamination of the oats. Even storage and transportation with other grains can cause a problem.

Always read the label and make sure that it says gluten-free on the packaging to confirm that there has been no cross-contamination of the oats. One brand that I really like is Anthony’s Organic Rolled Oats.

ingredients for granola on white background: gluten free oats, maple syrup, peanut butter, nuts, vanilla

What you’ll need to make granola

  • Oats- Look for gluten,-free old-fashioned oats for the best results. Quick-cooking oats are much thinner and don’t provide the nice crunchy texture we’re looking for when making granola.
  • Maple syrup- This is a natural sweetener that creates a delicious flavor. Honey (or bee-free honey) or agave nectar can also be substituted.
  • Nut butter- I think nut butter like peanut or almond adds the best flavor. The runnier, the better, or add a little water to thin your brand out. If you want to leave it out, simply replace it with applesauce.
  • Nuts- To achieve a delicious crunch, you will want to include some nut pieces. My personal favorites are walnuts, cashews, and almond slivers.
  • Coconut flakes- When toasted with the other ingredients, coconut flakes make this granola completely irresistible.
  • Vanilla- I tend to go heavy on vanilla because it adds so much warm flavor.
  • Seasonings- Cinnamon and salt are the only other seasonings needed, and the salt is optional.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Step-by-step instructions for gluten-free granola

Begin by preheating the oven to 250°F and preparing a baking sheet by covering it with parchment paper that will keep it from sticking and make cleanup a breeze.

Add the maple syrup, nut butter, vanilla, cinnamon, and salt to a large mixing bowl and whisk together well.

wet ingredients for granola in stainless mixing bowl with whisk

Next, pour the rest of the ingredients–oats, nuts, coconut flakes–into the bowl and stir until everything is evenly coated.

stainless bowl filled with raw granola being stirred with white spoon

Transfer the granola mixture to the lined baking sheet and spread it into a thin layer with a spatula or spoon. Be sure to spread it all the way to the edges of the pan to give plenty of room for the thinnest layer possible.

baking sheet with pressed raw gluten free granola and white spoon overhead shot

Place the pan in the oven and bake for 45 minutes on the bottom rack, stirring every 15 minutes. If you’ve ever made party mix before, this is the same baking/drying process. I always remove the pan from the oven for each stirring cycle to make sure I don’t spill any in my oven and to be able to stir it well.

Once it is done, remove the pan from the oven and allow it to cool. Once it has cooled, serve it in a bowl with your favorite plant milk or sprinkle it over a dish of Homemade Yogurt or a cold bowl of Nice Cream dessert.

Best add-ins

In addition to the nuts, it’s fun to mix things up a bit with some of these optional mix-ins.

  • Dried fruit- Raisins or other dried fruits are delicious add-ins. Just be sure to mix them in after cooking so the fruit won’t burn.
  • Chocolate chips- I love the non-dairy Enjoy Life Chocolate Chips brand. Don’t add chocolate until after cooking and cooling or it will melt.
  • Seeds- Sunflower seeds or pumpkin seeds are great for adding more crunch.

Substitutions and variations

  • Sweetener- The recipe calls for maple syrup but honey (or bee-free honey) or agave nectar can be substituted.
  • Nut butter- I like to use Kirkland peanut butter because it is already runny, but if you have a thicker brand, just add a few tablespoons of water to thin it out.
  • Oats- For more crunch, try substituting 1.5 cups of steel-cut oats for half of the old-fashioned oats.
mason jar pint filled with gluten free granola and wooden spoon with strawberries and blueberries in background

Storing gluten-free granola

One of the best things about this granola recipe is how long it last. It doesn’t require refrigeration, though you can store it in there to make it last even longer, which makes it a great healthy snack for traveling.

  • Storage- Keep leftover granola in an airtight container for up to 2 weeks.
  • Refrigerate- Though refrigeration isn’t required, it will prolong the storage time even more.
  • Freeze- This granola can be frozen for up to 3 months in an airtight freezer container.
granola in jar and scoop with fruit on white background

More gluten-free healthy snacks

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

small glass decorative jar filled with gluten free granola and spoon. background scoop of granola and yogurt bowl
5 from 2 votes

Gluten-Free Granola

Homemade Gluten-Free Granola has never been easier to make. Wholesome ingredients and only natural sweeteners make this the best snack ever for the family. Even the kids will love it!
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 6 cups

Ingredients 

Instructions

  • Begin by preheating the oven to 250°F and preparing a baking sheet by covering it with parchment paper that will keep it from sticking and make cleanup a breeze.
  • Add the maple syrup, nut butter, vanilla, cinnamon, and salt to a large mixing bowl and whisk together well. It is best to use natural nut butter that tends to be runnier. If your nut butter is thick, mix it with a few tablespoons of water to get a thinner texture.
  • Next, pour the rest of the ingredients–oats, nuts, coconut flakes–into the bowl and stir until everything is evenly coated. Be sure to read my note about the type of oats to use in the NOTES section below.
  • Transfer the granola mixture to the lined baking sheet and spread it into a thin layer with a spatula or spoon. Be sure to spread it all the way to the edges of the pan to give plenty of room for the thinnest layer possible. There are photos of this above.
  • Place the pan in the oven and bake for 45 minutes on the bottom rack, stirring every 15 minutes. If you’ve ever made a Chex party mix before, this is the same baking/drying process. I always remove the pan from the oven for each stirring cycle to make sure I don’t spill any in my oven and to be able to stir it well.
  • Once it is done, remove the pan from the oven and allow it to cool. It will be perfectly crunchy after cooling.
  • Once it has cooled, serve it in a bowl with your favorite plant milk or sprinkle it over a dish of Homemade Yogurt or a cold bowl of Nice Cream dessert.

Video

Notes

Substitutions and variations

  • Oats- Be sure to use OLD FASHION Oats and not quick-cooking oats. Quick oats are much thinner and won't provide the nice crunch we're looking for in this recipe. For even more crunch, try substituting 1.5 cups of steel-cut oats for some of the old-fashioned oats.
  • Sweetener- The recipe calls for maple syrup but honey (or bee-free honey) or agave nectar can be substituted.
  • Nut butter- I like to use Kirkland peanut butter because it is already runny, but if you have a thicker brand, just add a few tablespoons of water to thin it out.

Storing gluten-free granola

One of the best things about this granola recipe is how long it last. It doesn’t require refrigeration, though you can store it in there to make it last even longer, which makes it a great healthy snack for traveling.
  • Storage- Keep leftover granola in an airtight container for up to 2 weeks.
  • Refrigerate- Though refrigeration isn't required, it will prolong the storage time even more.
  • Freeze- This granola can be frozen for up to 3 months in an airtight freezer container.

Nutrition

Serving: 1/2 cup | Calories: 290kcal | Carbohydrates: 30g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Sodium: 92mg | Fiber: 5g | Sugar: 10g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

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4 Comments

    1. Hi Sheryl- Thanks for letting me know that the maple syrup was left out of the ingredient list in this new recipe! It calls for 1/2 cup of maple syrup, and I have added that now. Thanks again!

  1. What’s the best sub for coconut flakes? I never liked it although I like the aroma that coconut gives to popcorn. Almond Joy was never my thing!

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