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This is the master recipe for homemade gluten free granola that you've been looking for! Endlessly customizable, with the perfect crispy granola clusters everyone loves.
It's made with plenty of good olive oil, raw nuts and seeds, coconut chips, maple syrup and certified gluten free oats—or with many potential substitutions to suit any diet!
my take
Nicole's Recipe Notes
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 nuts!
ingredients
Recipe ingredients
- 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 nuts.
- 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 chewy texture.
- 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 raisins whole.
How to make gluten free granola
Mix the ingredients
- Place the oats, almonds, seeds, coconut, salt, and brown sugar in a large bowl, and mix fully.
- Add the oil, maple syrup, and honey or Lyle's Golden Syrup, and mix until everything is moistened by the wet ingredients.
- Leave out the dried fruit, which we add after baking so it doesn't get hard in the oven.
Bake, stir, mix, and break up
- Transfer the mixture to a half sheet pan, lined with parchment, and spread into an even layer.
- Bake at 300°F for 10 minutes, then stir. Bake twice more for 10 minutes each, stirring after each time.
- Let the granola cool for a few minutes, stir in the dried fruit, and spread it out evenly again.
- Let the mixture sit, undisturbed, until completely cool so the sugars become solid again. Break it into chunks and clusters, and enjoy!
My Pro Tip
Recipe Tips
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 cluster.
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 never, ever burn.
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 have browned.
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!
substitutions
Ingredient substitutions
Oat-free
If you’re avoiding oats for any reason, there are actually ways to find a substitute for oats in gluten free 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 with that too.
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, which is entirely grain-free.
Coconut-free
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 sugar.
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.
Nut-free
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.
Seed-free
You can replace them, by weight, with more oats or nuts.
Gluten Free Granola Recipe
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, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
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.
Some granola is made with oats that are contaminated with gluten in the growing and/or manufacturing process. Other granola is not gluten free because it is made with wheat flour, wheat starch, or another contaminated or gluten-containing ingredient, making the granola not gluten free.
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.
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
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 granola bar.
Make ahead/leftovers
Storage instructions
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.
My Pro Tip
Serving suggestions
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
Good but a bit too sweet for me even after cutting it back a bit. I also added a little cinnamon..
Love this recipe and have made it about 8 times so far. My husband and I love it on top of vanilla yogurt and one of my sons is actually making it today! I’ve always used Bob’s Gluten Free Oats and a mix of Almonds, Walnuts, Pecans and Sunflower Seeds to make 2.5 cups and skip the coconut chips. I use the Lt Brown Sugar and then mix the Honey, Maple Syrup and Olive Oil to which I add 1 tsp of Pure Vanilla Extract. I add dried Dates and Cranberries cut small. I like that just about everything has Fiber so it helps keep me healthy!
So glad you enjoy this granola so much, Susan! Thank you for sharing the types of variations you have made and loved.
Hi Nicole
Can I make this without oats? Gluten free oats don’t agree with me either. Add more nuts and seeds perhaps?
Look forward to hearing from you Ramola
Hi, Ramola, please see the text of the post under the heading “Gluten free, oat free granola” for that answer. You can also try this recipe for Paleo granola, which is already oat-free.
I love that this is “stickier” than a lot of granola recipes so it stays together in chunks. I usually end up with a bag of what is more like oatmeal trail mix!! I used flaked coconut, hemp seeds, almonds, craisins, and chopped dates. I even found a few glass jars to store it in.
If it’s not sticky, it’s just not granola, Shelley! That’s what all that sugar does. Your granola sounds lovely, and I’m so glad you have the glass jars for storage. That will keep it crispy like the day you made it!