This recipe for gluten-free granola is healthy and simple to make. It's perfect with dairy-free milk for a satisfying breakfast, or as a crunchy, sweet snack. Whether your family has multiple allergies, or they're just picky eaters, you can't go wrong with this homemade gluten-free granola recipe. Keep reading and discover all the options.
Gluten-Free Oats - There are a variety of brands that make gluten-free oats. My favorite brand is Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats. I also like One Degree Organic Foods Organic Sprouted Rolled Oats.
NOTE: When purchasing gluten-free oats make sure to read labels carefully. Cross-contamination with other allergens may occur and will be stated on the label.
Hemp and Chia Seeds - I use a combination of hemp and chia seeds since I can't use nuts. Both hemp and chia seeds are healthy, containing omega 3's and vital nutrients. Together, they give this gluten-free granola just the right amount of crunch.
Cinnamon - Nothing warms up the flavors of a recipe like a touch of cinnamon. Or try pumpkin spice or allspice. These spices give warmth to recipes as well.
Salt - The recipe calls for 1 tsp. I use sea salt, so if you use regular salt decrease the amount to 1/2 - 3/4 tsp.
Natural Sweetener - Natural sweeteners such as honey or maple syrup are perfect for this recipe. I use maple syrup. The thick, rich texture makes this granola irresistible.
Oil - I use avocado oil or olive oil. Coconut oil also works well too.
Vanilla - Vanilla combined with maple syrup and cinnamon really gives this gluten-free granola that warm, cozy feeling.
All of these mix-ins are optional, depending on your allergy needs. Stir them into the granola once it is completely cooled.
1/2 cup Chocolate chips
1/2 cup Dried fruit (cranberries, apricots, cherries)
1/2 - 1 cup nuts (almonds, pecans, walnuts)
* 1/2 cup seeds (pumpkin, flax, sunflower) Add these in with the other dry ingredients in this recipe.
HOW TO MAKE GLUTEN-FREE GRANOLA
1. Line a large, rimmed baking sheet with parchment paper.
2. Add and mix dry ingredients in a large mixing bowl.
3. Add the maple syrup, vanilla, and oil to the bowl.
4. Mix well, until everything is thoroughly coated.
5. Pour and layer granola evenly on your prepared pan.
6. Bake for 20 minutes.
7. Stir, then bake for another 20 minutes.
8. Cool on a wire rack and let sit for 45 minutes undisturbed.
Optional: Stir in mix-ins.
Serve as desired.
HOW TO EAT THIS GLUTEN-FREE GRANOLA
1. By itself as a snack
2. With milk (dairy-free or regular) and fresh fruit.
3. Mixed into a smoothie or oatmeal bowl.
4. As a topping for ice cream.
5. Mix with your favorite yogurt.
Try it with my Simple, Gluten-Free, Dairy-Free Oatmeal Breakfast Jar
Store in an airtight container for 1-2 weeks in a cool, dry place. Freeze for up to 3 months in a large freezer bag. Thaw in the refrigerator a few hours before using.
Crunchy and Satisfying Gluten-Free Granola
- Large, rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Large Spoon
- Wire rack
- 4 cups Gluten-free old-fashioned rolled oats avoid using the quick-cooking oats
- 1 cup Hemp seeds
- 1/2 cup Chia seeds
- 1/2 tsp. Cinnamon
- 1 tsp. Sea Salt
- 1/2 cup Pure Maple Syrup
- 1 tsp. Vanilla extract
- 1/2 cup Olive oil or oil of choice
- Preheat your oven to 350 degrees Fahrenheit.
- Line a large, rimmed baking sheet with parchment paper.
- Add and mix dry ingredients in a large mixing bowl.
- Add the maple syrup, vanilla, and oil to the bowl.
- With a large spoon mix well, until everything is thoroughly coated.
- Pour and layer granola evenly on your prepared pan.
- Bake for 20 minutes.
- Stir, then bake for another 20 minutes.
- Cool on a wire rack and let sit for 45 minutes undisturbed.
- Serve as desired.
- Optional: Stir in mix-ins.
Leave a comment and let me know how this recipe turned out. I love to hear your feedback.
Blessings, Laura xo