Gluten Free Granola Recipe
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!
Servings: 8 cups
Ingredients
- 1 ¼ cups raw almonds roughly chopped
- 1 cup raw seeds (like pumpkin, hemp, chia)
- 1 cup unsweetened raw coconut chips
- 3 cups certified gluten free old fashioned rolled oats
- ¾ teaspoon kosher salt
- ½ cup packed light brown sugar
- ¼ cup Lyle’s Golden Syrup (honey, or Agave nectar work, too)
- ½ cup pure maple syrup
- ½ cup extra virgin olive oil
- 1 ½ cups dried fruit raisins, dried blueberries, chopped dried apricots, etc.
Instructions
- 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 sheet.
- 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 sugar).
- 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 another 10 minutes.
- Remove the pan from the oven and stir once more. Spread again into an even layer.
- 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 granola.
- 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.
Video
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).
Nutrition
Calories: 638kcal | Carbohydrates: 69g | Protein: 12g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 1g | Sodium: 231mg | Potassium: 511mg | Fiber: 9g | Sugar: 40g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 4mg