No Bake Gluten Free Granola

No Bake Gluten Free Granola

Weren’t you just thinking how nice it would be to have some homemade gluten free granola, but you didn’t want to fire up your oven? We’re so simpatico, you and me.
[pinit]Granola, whip cream and strawberries on wooden surface

The key to making good gluten free granola (you know how I always think I have the key, but I promise it’s only when I do, in fact, have the key) is to let it cool on a baking sheet completely before breaking it up. But … what about when you make it on the stovetop? Easy. Just make it in a heavy-bottom pot (no heating up the kitchen! yay!), and pour it into a lined rimmed baking sheet. And let it cool. No bake warm weather goodness, in just a few cool minutes.

Overhead view of granola in a jar

Serve it with some fresh fruit (strawberries are still in season!) and maybe even a little coconut cream whipped cream (you have tried that by now, haven’t you?).

Close up of granola and honey

I went a little nutso and used brown butter (use the link below in the recipe ingredients for my post showing you how to make brown butter), but you could always just use an equal amount by weight of oil. Almond oil (expensive but so lovely) or extra virgin olive oil also work really well.

A jar with granola and whip cream and strawberries

I have just done too many exciting things with gluten free granola and oats over the years to list here, but here’s a sampling of recipes you also might like:

Sort of Paleo Makeover of Vegan Power Bites from Quick & Easy

Gluten Free Chocolate Granola (intensely delicious)

Gluten Free Crunchy Granola Bars (like Nature Valley, but way better)

And … if you’re wondering if you should Make It Or Buy It, I’ve got that covered, too (I’ve really got to make a copycat version of Kind Granola – that stuff is good).

Like this recipe?

Prep time: Cook time: Yield: 8 cups of granola


1/2 cup (112g) toasted almond oil (or 8 tablespoons (112 g) brown butter)

1/2 cup (109g) packed light brown sugar (or 80 grams coconut palm sugar)

1/4 cup (4 tablespoons) honey

1/4 cup (4 tablespoons) pure maple syrup

3/4 teaspoon kosher salt

1 1/4 cups (140g) raw almonds, roughly chopped

1 cup (112g) raw sprouted pumpkin seeds (can use unsprouted raw pumpkin seeds)

1 cup (80g) unsweetened coconut chips

3 cups (300g) gluten-free old-fashioned rolled oats

1 1/2 cups dried fruit, like golden raisins and dried blueberries


  • Line a large rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large, heavy-bottom pot, place the oil or brown butter, brown sugar, honey, maple syrup and salt, and whisk to combine well. Cook over medium-low heat, whisking frequently, until the sugar is melted (about 2 minutes). Remove the pot from the heat, and add the almonds, pumpkin seeds, coconut chips and oats, and mix to combine and to coat the oats, nuts and seeds in the oil and sugar mixture. Spread into an even layer in the pot, and return the pot to the heat.

  • Cook for about 5 minutes over medium to medium-low heat, and then stir to turn over the mixture. Cover and cook again for about 5 minutes, then stir. Repeat once more, or until the mixture is deep golden brown. Remove from the heat, pour in the dried fruit, and mix to combine. Scrape the granola onto the prepared baking sheet, and spread into an even layer. Allow to sit at at room temperature until completely cool before carefully breaking up the granola into large chunks. Store any leftovers in an airtight glass container with a lid.

  • Adapted from my Maple Almond Gluten Free Granola.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I need your support to keep the blog going.

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