My favorite maple almond gluten free granola recipe, made with plenty of good olive oil, raw nuts and seeds, coconut chips, maple syrup and certified gluten free oats. Make it your own, with your favorite nuts and seeds!
What’s in this gf granola recipe?
Since this is maple almond granola, we begin with whole raw almonds and chop them roughly. I am not fond of almond slivers. They seem like toothpicks to me or something, so I only use them for decoration.
Seeds are next. I used to hunt down these raw sprouted pumpkin seeds for this recipe, but they were too expensive and hard to find.
Any sort of seeds will do. I’m able to find raw pumpkin seeds and raw hemp seeds at my local Trader Joe’s, so I just go with it.
Are oats gluten free?
Traditional gluten free granola is made with certified gluten free oats. I buy “purity protocol” gluten free oats at my local Trader Joe’s.
If you’re avoiding oats for any reason, there are ways to substitute most forms of oats in gluten free baking. Here, you’d likely use beaten rice.
This recipe calls for coconut chips, not shredded coconut. Coconut chips are wide, flat crunchy coconut flakes that will make a believer out of even the most dedicated coconut hater.
These coconut chips are so nice, especially toasted. If you’re dead set against coconut, then replace with more raw nuts and seeds, whatever kind you like.
Lyle’s golden syrup is a much more neutral syrup than honey, and is similar in consistency. It can easily be replaced with honey or agave nectar. Pure maple syrup is a must, if you’re going to make maple almond granola.
I used to hunt down pure almond oil for this recipe, and it is truly delightful. But I finally decided that it’s simply too expensive—not to mention that it spoils rather quickly. And olive oil works beautifully.
Bake it 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.
Toss in some dried fruit after it’s done baking, and then (here’s the secret) let it cool right there in the pan. The sugars solidify and the granola clumps in the most lovely way. Then break it up, and store it in glass containers, so it stays crisp.