With no refined sugar and a load of wholesome ingredients, this gluten free granola recipe is healthy AND utterly irresistible!
best gluten free granola (seriously; it sold our last house!)
I’m convinced that this gluten free granola recipe sold our last house. Before moving to the Hudson Valley years ago, we lived in Connecticut for a stint, which, for a number of reasons, wasn’t a good fit for us. We tried to sell the house when I became pregnant with Ella, but without any luck (did I mention the housing market had just bottomed out?). A year and a half later we gave it another go. I was baking a batch of this granola when some prospective buyers unexpectedly stopped by with their realtor to see the house.
I threw the bowls in the sink, grabbed a timer, gathered up a very sleepy Ella (who had been napping) and our rambunctious dog, and set out for a walk. By the time we returned the granola was ready to come out of the oven, and within a few hours we had an offer on the house. The for-sale sign hadn’t even gone up yet in the front yard. Who can resist a home that smells irresistibly like toasted nuts, oats, cinnamon, vanilla and coconut?
easy granola recipe (and an even easier breakfast!)
This gluten free granola recipe has been a Sizemore staple for years. James is an avid granola eater, and I developed the recipe after becoming fed up with the overly expensive and overly saccharine grocery store granolas, which often cost upwards of $6 a bag, last only a few days and are loaded with sugar. This version is filled with wholesome, healthy ingredients, is lightly sweetened with honey (or a mix of honey and maple syrup) and is flavored with almond extract and vanilla. It’s subtly sweet, crunchy, and, in our opinion, it’s perfection.
I’ve tinkered with the ingredients slightly over time (the original version was featured in the Green Market Baking Book), swapping out wheat germ for nutrient-dense flax and chia seeds. After the granola is cooked and cooled, we mix in dried fruit—you can use anything you like or have on hand, think dried cherries, cranberries, apricots, currants and/or raisins (I particularly love cherries and currants).
James has become the resident granola baker in the house, and he throws together a batch every couple of weeks, which we sometimes swap out for this millet and buckwheat version or these crunchy granola clusters. He eats it with almond milk for breakfast, Ella and Juni love it with plain yogurt as a snack, and I often sprinkle it over roasted fruit with a dollop of unsweetened whipped cream for a quick mid-week dessert. It also makes for a great hostess or thank you gift when packed into pretty jars.
how to make the best granola:
- 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.
My Favorite Gluten Free Granola Recipe
- 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
- 1/3 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
- ½-1 cup dried fruit such as cranberries, cherries, currants, raisins and/or chopped apricots
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.
Do Ahead: The granola can be stored in an airtight container at room temperature for up to 3 weeks.
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