This easy homemade gluten free granola recipe makes a perfect breakfast or snack. You only need a few ingredients and it's endlessly versatile!
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Making a homemade gluten free granola recipe is so much easier than you might think. At least it's easier than I personally thought it would be...
It's so simple! You just need one sheet pan and one bowl. AND it's a money saver! Store-bought gluten free granola can be expensive. Make your own and save that cash for something else.
This homemade gluten free granola recipe has just a handful of ingredients that you may already have in your pantry. I love it because you can make endless swaps and substitutions to suit your taste and any dietary restrictions you might have.
- This gluten free granola recipe is easy and versatile!
- Ingredients you'll need
- Are oats gluten free?
- Recommended equipment
- How to make gluten free granola
- Tips for perfect gluten free granola
- Gluten free granola substitutions and mix-ins
- How to serve gluten free granola
- More gluten free breakfast recipes
This gluten free granola recipe is easy and versatile!
- Simple 3-step process!
- Full of wholesome, all-natural ingredients.
- It's crispy, crunchy and full of big clusters.
- Endlessly swap out the nuts and dried fruit to suit the season and your whims.
- It's gluten free and dairy free. Make it vegan by swapping maple syrup for the honey.
- You can store it for up to two weeks, so make a double batch!
Ingredients you'll need
When you make your own gluten free granola, you can use wholesome, all-natural ingredients, and control the amount of oil and sugar in the recipe 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.
Are oats gluten free?
Yes, oats are naturally gluten free. Depending on where they are processed, they can be subject to cross-contamination with products that contain gluten. If you're preparing this granola recipe for someone with celiac disease, be sure to purchase certified gluten free oats.
- Sturdy sheet pans: I like Nordic Ware and Chicago Metallic because they don't warp.
- Chef's knife: We'll just do a little chopping of almonds.
- Cutting board: A wooden cutting board is easier on your knife blade.
- Mixing bowls: Pyrex bowls are my favorite.
- Small saucepan: Just to melt a little brown sugar and honey.
- Parchment paper: We don't want the granola to stick to the pan! I love these pre-cut sheets.
How to make gluten free granola
Adapted from New York Times Cooking.
Step 1: Chop almonds and mix dry ingredients
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.
Step 2: Prepare wet ingredients and add to the dry mixture
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.
Step 3: Bake!
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.
Tips for perfect gluten free granola
- Once the brown sugar has melted, remove from heat immediately. We don't want to reduce it or, heaven forbid, turn it into caramel.
- Keep that oven set at 300 degrees, don't be tempted to turn it up to speed up the process or the granola will burn.
- For larger, crunchy clusters, be sure to let the gluten free granola cool completely on the sheet pan before you break it up.
- Don't skip the parchment paper. You need to keep the granola from sticking so you can stir it and remove it once done.
Gluten free granola substitutions and mix-ins
Use this simple gluten free granola recipe as a framework, but make swaps to suit your mood. You could make a different flavor every month!
- 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.
- Try 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.
- Of course you can always stir in some chocolate chips!
How to serve gluten free granola
Yes, you can serve gluten free granola like you would any breakfast cereal, but this recipe can be used in so many ways! Try these.
- 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.
- Make these tasty yogurt parfaits.
Yes! Just swap out the honey for maple syrup or agave.
Granola keeps well for about 2 weeks in an airtight container at room temperature, or freeze for up to two months.
More gluten free breakfast recipes
Check out 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.