This easy homemade granola recipe just happens to be gluten free and makes a perfect breakfast or snack. You only need a few ingredients and it's endlessly versatile!
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I don't know about you, but I always thought that making homemade granola would be an arduous process, with lots of ingredients and tedious steps. But as it turns out, that is not the case! You just need one sheet pan and one bowl. As Ina would say, "How easy is that?"
This homemade granola recipe is gluten free, and just has a handful of ingredients that you may already have around the house. I love it because you can make endless swaps and substitutes to suit your taste and any dietary restrictions you might have.
Think of it as a master recipe, and once you have it down you can create endless variations!
When you make your own homemade granola, you can use wholesome, all-natural ingredients, and control the amount of oil and sugar to make it healthier for you. See the substitutions section to find out how to swap different oils, nuts, sweeteners and fruits.
- Oats: I used gluten free old-fashioned oats. Don't use quick oats because they are thinner and don't hold up the the length of baking time required.
- Unsalted almonds: I keep dry-roasted, unsalted almonds in the cupboard all the time. You can use raw almonds if you prefer, just make sure the ones you use are unsalted.
- Raw pumpkin seeds (pepitas): Again, make sure you are using unsalted pepitas. I love the texture that they give, adding a slight crunch but contrasting with the almonds.
- Olive oil: I know, sounds too savory, but I love olive oil in this granola. It gives a rich, earthy flavor.
- Dried apricots and cranberries, golden raisins: This just happened to be the dried fruit selection I had in my pantry. You can use any mix that you like!
- Honey and brown sugar: The honey sweetens, but it also helps the granola hold together. Brown sugar provides a deeper molasses flavor.
- Kosher salt: You need just a pinch of salt to mellow out the sweetness and bring all the flavors together.
Adapted from NYT Cooking.
Preheat the oven to 300 degrees F. Place a rack in the center of the oven. Line a baking sheet with parchment paper.
Use a good chef's knife and give the almonds a rough chop.
In a mixing bowl, combine the oats, chopped almonds, and pepitas.
In a small saucepan, heat the honey and brown sugar over medium low heat, stirring until the sugar is completely melted.
Remove from heat and quickly stir in the olive oil and salt. (The olive oil will not completely emulsify into the sugar mixture, so don't worry about that.) If you want to add any additional spices, do so during this step. See below for suggestions.
Pour the liquid over the oat mixture and stir until fully incorporated and all the oats, almonds and pepitas are nice and coated.
Spread the granola mixture onto the prepared baking sheet.
Bake on the middle rack for 15 minutes, then remove and stir it around, so the edges aren't getting too dark too fast. Put the baking sheet back in the oven and bake for another 20-27 minutes, until it's golden brown and reaches your desired level of crispiness.
Let the granola cool on the tray for at least an hour. Store in an airtight container.
- Serve at breakfast with milk, nut milk or yogurt.
- Pack as a snack when you're on the go!
- Put it on top of ice cream or frozen yogurt.
Substitutions and Add-Ins
- If you prefer to use coconut oil, swap it 1:1 for the olive oil.
- Instead of brown sugar, you can swap 1:1 for coconut sugar or granulated white sugar.
- Don't have almonds? Use hazelnuts or pecans.
- Any mixture of dried fruit works, just swap 1:1 and chop to make sure they are all about the same size. Dates would be great in this recipe, you can also use dried cherries or blueberries. Whatever you like!
- Once the granola is baked and cooled, you could add coconut chips, banana chips, or freeze-dried berries.
- You can add a touch of cinnamon, ground ginger, or pumpkin pie spice. Add to the warm olive oil/honey mixture before pouring over the oats and nuts.
Yes! Just swap out the honey for maple syrup or agave.
Granola keeps well for about a month in an airtight container.
Try these simple breakfast ideas.
- I love a good selection of sweet and savory on a breakfast buffet. Try Green Shakshuka with Spinach, Tomatillos, and Feta to add savory flavors and spiciness to your next brunch gathering.
- Baked Eggs in Avocados with Chorizo and Queso Fresco are easy to make and fun to look at, too!
Homemade Gluten Free Granola
- 2 cups old-fashioned rolled oats do not use quick oats
- ¾ cup unsalted almonds
- ½ cup raw unsalted pepitas
- ¼ cup honey
- ¼ cup brown sugar
- ¼ cup olive oil
- ¾ teaspoon kosher salt
- In a small saucepan, heat the honey and brown sugar over medium low heat, stirring until the sugar is completely melted. Remove from heat and quickly stir in the olive oil and salt. (The olive oil will not completely emulsify into the sugar mixture, so don't worry about that.) If you want to add any additional spices like cinnamon, do so during this step. See the post above for suggestions.
- Pour the liquid over the oat mixture and stir until fully incorporated and all the oats, almonds and pepitas are nice and coated.
- Spread the granola mixture onto the prepared baking sheet. Bake on the middle rack for 15 minutes, then remove and stir it around, so the edges aren't getting too dark too fast. Put the baking sheet back in the oven and bake for another 20-27 minutes, until it's golden brown and reaches your desired level of crispiness.
- Let the granola cool on the tray for at least an hour. Store in an airtight container.
- It's very important to let the granola cool for the full hour after baking. This will ensure a crispy texture. If you put it into the airtight container too soon, you risk sogginess!
- This recipe is very easy to customize to your tastes and dietary restrictions. Swap different fruits, nuts, sugars and oils to your heart's content. Read the post above for swap amounts and ideas.