Big Batch Gluten Free Granola Recipe

With no refined sugar and a load of wholesome ingredients, this gluten free granola recipe is healthy and utterly irresistible. The crunchy granola is packed with oats, nuts, seeds and coconut, and it makes a big enough batch to last for weeks. It’s subtly sweet, crunchy, and totally irresistible.

In fact, this granola sold our last house (seriously!). I was baking a batch when some prospective buyers unexpectedly stopped by with their realtor to see the house. Within the day we had an offer. Who can resist a home that smells irresistibly like toasted nuts, oats, cinnamon, vanilla and coconut?

Ingredients

It might seem like a lot of ingredients, but they're almost all pantry staples.

• Old fashioned rolled oats (make sure they're gluten-free!)
• Flaxseed meal and chia seeds (these boost the protein and fiber and help the granola stick together)
• Unsweetened shredded coconut and coconut flakes (both provide flavor and texture)
• Pumpkin seeds (or you can use sunflower seeds)
• Nuts (you can use any nuts you like!)
• Cinnamon, vanilla extract and almond extract (these give the granola an incredible flavor)
• Coconut oil (this helps the granola stick together and lends a subtle flavor, but you can swap it out for olive oil or vegetable oil)
• Honey and/or maple syrup (the granola is naturally sweetened with honey, maple syrup or a mix of both!)
• Dried fruit (you can use any dried fruits you like, or you can omit the dried fruit completely)

How to make this gluten free granola recipe:

• In a large bowl, stir together all of the dry ingredients.
• In a separate bowl, combine the wet ingredients and add boiling water. The boiling water will melt the oil and help the granola stick together.
• Stir the wet ingredients into the dry ingredients, then spread the mixture onto a parchment-lined baking sheet, pressing it into a compact, even layer.
• Bake the granola, stirring halfway through, until it's golden brown. Let the granola cool, then add dried fruit, if using.

Serving suggestions

You can eat this gluten free granola with milk or yogurt, or you can sprinkle it over ice cream or roasted fruit for dessert. It also makes for a fabulous hostess or thank you gift when packed into jars.

Recipe tips:

• If you can’t eat gluten, be sure to buy gluten-free rolled oats (regular oats are processed in wheat facilities and can contain traces of gluten).
• Use a large rimmed baking sheet like this (also called a half sheet pan), which is a serious workhorse in my kitchen (I have five!). If you don’t own one this size, use 2 smaller pans.
• Use a rubber spatula to press the granola into an even layer, helping it to cook evenly and form small clusters.
• I like to store this granola in half-gallon Ball jars. If you're gifting the granola, these quart-sized glass containers make for pretty gifts.

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Other granola recipes to try:

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My Favorite Gluten Free Granola Recipe

For me, there are few aromas that are as enticing or welcoming as homemade granola baking in the oven—toasted oats and nuts, cinnamon, vanilla, almond and a hint of coconut… irresistible.  This healthy, fiber-rich recipe is packed with wholesome ingredients and is lightly sweetened with honey (or you can use maple syrup or a mix of both). It comes together easily and makes a batch that’s big enough to last weeks. Be sure to let the granola cool completely before adding the dried fruit (you can use any dried fruits you like, although I’m partial to cherries and currants). Enjoy the granola with milk or yogurt for a healthy breakfast or snack, or sprinkle it over roasted fruit or frozen yogurt for a delicious and nutritious dessert!

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Breakfast

Cuisine: American

Keyword: gluten free granola recipe, granola recipe, homemade granola

Author: Nicki Sizemore

Ingredients

Dry ingredients

• 5 cups old fashioned rolled oats
• ½ cup flax seed meal (ground flaxseeds)
• 1-2 tablespoons chia seeds (optional)
• 1 cup unsweetened shredded coconut
• ½ cup unsweetened coconut flakes (optional)
• ½ cup raw pumpkin seeds
• ½ cup raw almonds, walnuts or pecans, coarsely chopped
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons salt

Wet ingredients

• ⅓ cup virgin (unrefined) coconut oil
• ½ cup raw honey and/or maple syrup (I usually do a mix of both)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• ½ cup boiling water

To finish

• ½-1 cup dried fruit such as cranberries, cherries, currants, raisins and/or chopped apricots

Instructions

• Preheat the oven to 300° F.
• In a large bowl, mix together the oats, flax seed meal, chia seeds (if using), shredded coconut, coconut flakes (if using), pumpkin seeds, nuts, cinnamon and salt.
• In a small bowl, combine the coconut oil, honey and/or maple syrup, vanilla extract, almond extract and boiling water. Whisk until smooth.
• Pour the wet ingredients over the dry ingredients and stir until evenly coated. Spread the mixture onto a large rimmed baking sheet, and press it into an even, compact layer.
• Bake 30 minutes, then stir gently. Bake 15 to 20 minutes longer, or until the granola is toasted and golden (at this point your kitchen should smell amazing!). Cool completely, then sprinkle the dried fruit over top.

Notes

Do Ahead: The granola can be stored in an airtight container at room temperature for up to 3 weeks.

Tips:

• If you can’t eat gluten, be sure to buy gluten-free rolled oats (regular oats are processed in wheat facilities and can contain traces of gluten).
• Use a large rimmed baking sheet like this (also called a half sheet pan), which is a serious workhorse in my kitchen (I have five!). If you don’t own one this size, use 2 smaller pans.
• Use a rubber spatula to press the granola into an even layer, helping it to cook evenly and form small clusters.
• I like to store this granola in half-gallon Ball jars. If you're gifting the granola, these quart-sized glass containers make for pretty gifts.
• If you're all about the cluster, try these gluten-free granola clusters!