Our Best Gluten-Free Granola Recipe
It’s time to upgrade your snack, breakfast, and pantry routines, as well as your grocery budget. This will allow you to live your best munchie life. Gluten-free Granola!
Granola was my grocery store lure. The attractive, cleverly packaged bags of assorted flavours promised me that if bought (and I casually ignored the less appealing price tags).
A glance at the backside of these same bags tells a completely different story. The majority of granolas purchased in stores contain an excessive amount of sugar and oil.
Granola from the store is tasty, but I tend to choose it as a snack because I like to have something both tasty and nutritious.
This is where DIY gluten-free Granola comes into play!
This recipe is an adaptation of my go-to, healthy granola.
This recipe for homemade gluten-free Granola is:
- Easy to adapt to any diet. This granola is dairy-free and gluten-free as written. Also, I have included some notes on how to make this recipe vegan. Want a nut-free version of granola? Simply leave out the nuts and add in more seeds, or any other mix-ins you like.
- Good For You. Whole grain goodness plus healthy fats. This recipe also contains no refined sugar.
- Easy. You can stir some things in a bowl and then spread the mixture on a baking tray. GOOD. Granola is easy to make.
- OUTRAGEOUSLY DELICIOUS. You can either share the container with your family or keep it to yourself. I had to hide my batch to make it last longer than a couple of days.
Ingredients in Gluten-Free Granola
- Oats. For the best texture, I recommend using rolled oats. Quick oats have a more pulverized texture and are less conducive to granola having a crunchy, delicious texture. Steel-cut oatmeal will be too hard for your teeth. The best oats for homemade granola are rolled oats.
- Flaxseed meal. Hello, omega-3s, and vital nutrients. Use GROUND flaxseed, not whole seeds, because your body requires the ground flaxseed to absorb nutrients. (Or you can grind the flaxseed yourself).
- Pumpkin Pie Spice. Instead of measuring cinnamon, ginger nutmeg cloves and other spices that pumpkin pie spice contains individually, I have been using this classic blend in my recent baking. This is a great shortcut I wish I had tried earlier. This granola doesn’t taste like pumpkin spice at all (it is more classic). If you want to experience the true taste of pumpkin, try my Pumpkin granola.
- Coconut. This gluten-free granola is addictive because of its secret ingredient, coconut. It’s addictive when toasted along with the oats.
- Pure Maple Syrup, or honey. I wanted a granola that was gluten-free and did not contain refined sugar. Gluten-free granola made with honey will be less expensive if you’re looking for a budget-friendly alternative. Pure maple syrup is the best option if you are a maple lover or want to make your gluten-free granola vegan.
- Coconut Oil or Light Olive Oil. Both are great. The magic amount is 1/3 cup.
- Egg white. How to make granola that is crunchy and crispy with less oil. I’ve included a vegan, gluten-free option for the granola recipe below.
- Pure Vanilla Extract. A generous pour.
- Mix-ins. You can choose any kind! Below are some ideas.
How to Store Gluten-Free Granola
Making a large batch of granola will last for a long time. You can eat it if you don’t touch it.
- How to Store Your gluten-free cereal will last for up to two weeks in an airtight container placed in a cool and dry place.
- Freeze This granola is also freezer-safe for 3 months. Place the granola in a resealable bag and remove any excess air. Then, place it in the refrigerator.
The Best Gluten-free Granola Mix-ins.
Making homemade granola can be a good way to use nuts, dried fruits, and other ingredients that you may have in your pantry. Here are some ideas to help you get started.
- Nuts. Use raw nuts as they will toast with the oats in the oven and you do not want them to burn. My favourite is a mix of pecans and almonds.
- Dried Fruit. Add this at the end to avoid burning the fruit. You can leave the whole fruit if it is small, like dried cranberries and raisins. When making gluten-free Granola using dates or other larger dried fruits like apricots you should chop them into smaller pieces.
- Seeds. Granola is delicious with sunflower seeds or pumpkin seeds. Add them along with the nuts.
- Chocolate Chips. Obviously. To avoid burning, let the granola completely cool before adding.
Are Oats Gluten Free?
- Oats are gluten-free. The oat grains do not contain gluten.
- Cross-contamination is a common cause of gluten problems with oats. You should use certified Gluten-free Rolled Oats, like these, if you’re making gluten-free Granola for someone with celiac disease.
This gluten-free granola will make you happy and healthy with its crispiness, sweetness, and crunch. You can eat it with yogurt for breakfast, or sprinkle it on ice cream as a dessert. It’s also delicious on top of baked peaches.
Our Best Gluten-Free Granola Recipe
It’s time to upgrade your snack, breakfast, and pantry routines, as well as your grocery budget. This will allow you to live your best munchie life. Gluten-free Granola!
Ingredients
- 4 cups Use 4 cups old fashioned rolled oatmeal to ensure that the granola truly is gluten-free.
- 1 cup 1 cup of raw nuts or a mixture of almonds and pecans.
- 2 tbsp Flaxseed meal, 2 tablespoons
- 1/4 tsp Teaspoon kosher Salt
- 12 tsp Ground Cinnamon
- 1/2 tsp Teaspoon of ground pumpkin pie spices; or, try a pinch of ground cardamom
- 1/2 cup Honey or maple syrup
- 1/3 cup Coconut oil or light olive oil
- 1 Then whisk 1 large egg yolk until it is frothy.
- 1 1/2 tsp Vanilla Extract
- 1/2 cup Add an extra 1/2 cup of raw nuts or 1/2 cup unsweetened flakes of coconut
- You can use any dried fruit you like, but I used dried cranberries.
- 1/2 cup Chocolate chips optional
Instructions
- Line a large baking sheet with parchment for easy cleanup.
- Combine the oats with the nuts, flaxseeds, salt, cinnamon and pumpkin pie spices in a large bowl. Stir together.
- Pour in the oil, maple syrup, vanilla, egg whites whisked, and coconut (don't add the dried fruit or chocolate chips just yet). Stir until all parts of the mixture are lightly moistened. Pour the granola on the baking sheet. Spread it evenly with a large spatula or a large wooden spoon.
- Remove the pan after 12 minutes. Add the coconut flakes. Spread the granola evenly and gently press it with the spatula. Bake for another 10-12 minutes until the granola is golden and irresistible.
- Allow the granola to cool on the pan for at least 45 minutes, without moving it. As it cools down, the granola will crisp up and help form clumps. Top with optional chocolate chips and dried fruit once it has cooled. Break the granola with your fingers into clumps. Enjoy!
Notes
- HOW TO MAKE GLUTEN FREE: Use certified gluten-free Oats.
- VEGAN: Omit egg white and increase oil to 1/2 cup.
- NUT FREE - Use seeds such as pepitas in place of nuts.
- HOW TO STORE Store leftover granola for up to two weeks in an airtight, dry and cool container.
- FREEZING: Place the frozen food in a freezer bag and place it in the freezer.
SERVING:
- 0.5cup (without mix-ins)
- CALORIES:
- 177 kcal CARBOHYDRATES
- 19g PROTEIN
- 4g FAT
- 10g SATURATED FAT
- 5g POTASSIUM
- 139mg FIBER
- 3g SUGAR
- 5g CALCIUM
- 25mg IRON
- 1mg
