Homemade Gluten Free Granola
Homemade Gluten Free Granola is delicious…crunchy, nutty and not too sweet. Add it to your yogurt, salad, fruit cobbler or eat it plain. You won’t be disappointed. And the wafting smell in your kitchen as it’s baking is just scrumptious!
Jump to RecipeAll Granola Ingredients
Before getting started, organize and measure all granola ingredients.
Wet and Dry Ingredients in Separate Bowls
Combine dry and wet ingredients in separate bowls and then add wet ingredients into dry ingredients and thoroughly mix.
Spread Granola onto a Baking Sheet
Line a cookie sheet with parchment paper and spread granola mixture onto the sheet in a single layer. Put in oven for 50 minutes without disturbing.
After the granola cools, you are ready to transfer it to an air-tight container or put it in a bowl for immediate snacking!
Homemade Gluten Free Granola
The perfect breakfast. Yogurt with granola, berries, and a drizzle of honey.
Homemade Gluten Free Granola
Ingredients
- 6 cups gluten free oats (I use Trader Joe's) not quick or instant
- 2 cups chopped nuts and/or seeds (walnuts, pecans, almonds, sunflower seeds, pumpkin seeds)
- 1 cup dried unsweetened shredded coconut or coconut chips optional
- 1 teaspoon ground cinnamon and/or nutmeg optional
- 2 teaspoons vanilla or almond extract
- ~1/3 cup brown sugar
- ~1/3 cup honey
- ~1/3 cup maple syrup
- 1/2 cup oil canola, vegetable, or coconut
- 1/4 cup juice (any kind you have available, just not grape)
- 1 cup dried fruit optional
Instructions
- Preheat oven to 300 degrees.
- In a large bowl, combine oats, coconut, nuts and cinnamon/nutmeg (if using).
- In small bowl, mix together oil, juice, sweeteners (syrup,sugar and honey) and extract.
- Combine wet mixture and oat mixture and mix thorougly with a large spoon or spatual.
- Spread oat mixture over 2 large parchment paper-lined cookie sheets.
- Bake for 50 minutes, undisturbed.
- Remove from oven and cool.
- Once cool, add dried fruit, if desired. Crumble granola into varied sized pieces.
- Transfer to sealed container.
Notes
This recipe was given to me by my BFF Susan. Original recipe origin unknown.
If you like this recipe, you may also like these other GFchow recipes. Arugula Salad with Apples, Goat Cheese Crumbles and Homemade Gluten Free Granola, Deviled Eggs, and Turmeric Coconut Crunch Rice with Wilted Spinach.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
Great recipe! I made a batch with my daughter, and we had enough for her to take back to college and some to share with a neighbor. We added cinnamon and nutmeg before mixing in the liquid ingredients. Yummy!
The cinnamon and nutmeg additions sound great. I’m glad you and your daughter enjoyed the recipe
I added cinnamon and nutmeg as other ingredients that can be added to the recipe in the Notes section
This recipe is delicious – and the great thing is you can make it in bulk, which is so much less expensive than buying granola in a store. I put a little less of the sweeteners (1/2 cup of brown sugar and then honey and syrup to taste). I do not bake mine for 50 min as it gets too overdone in my oven. If you like your’s less toasted like I do, check after 30 min. and then another 10-15 min.
Good advice. All ovens aren’t calibrated uniformly. Thanks for sharing!
I added your suggestion to “check the granola at 30-40 minutes to make sure it’s not over-baked” into the Notes section of the recipe. Thank you.