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Our Best Gluten-Free Granola Recipe

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 20
Calories 177 kcal

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