This Homemade Gluten Free Granola recipe is a delicious and nutritious alternative to store-bought options, as it allows you to control the ingredients and tailor them to your taste. Packed with wholesome ingredients, this homemade granola offers a satisfying crunch and is the perfect gluten-free breakfast or snack choice for those with dietary restrictions.
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Why YOU will love this recipe
- For those with celiac disease, homemade gluten-free granola offers peace of mind, knowing that it is prepared in a dedicated gluten-free home environment, minimizing the risk.
- Making granola at home can be more cost-effective in the long run, especially when buying ingredients in bulk. This helps save money while enjoying a fresh and wholesome product.
- Homemade always tastes better and much fresher than pre-packaged versions. Add in the aroma of freshly baked granola filling your kitchen? Win-win.
- Not only is it gluten-free, but this recipe is also naturally dairy-free, vegan, and refined sugar-free. Bonus!
- rolled oats – look for certified gluten-free oats on the label to avoid any issues when you need your granola gluten-free.
- almond flour – this works as a binding agent and helps to create clusters.
- maple syrup – we love using this natural sweetener so we can avoid any refined sugar in this recipe. You can also use honey.
- almond butter – use smooth or crunchy but look for only almonds listed on the label. Peanut butter is a great substitute
- coconut oil – you can substitute butter also.
- cinnamon – adds that warm flavor that everyone loves.
- fine sea salt – a pinch of salt always brings out the flavors of your ingredients.
- pure vanilla extract – for that classic subtle sweetness.
- large mixing bowl – this is for stirring and combining the ingredients.
- small saucepan – for warming the almond butter and maple syrup.
- baking sheet – we like to use a large rimmed baking sheet for making granola. Having the sides makes pressing the mixture much easier.
- parchment paper – this makes for easy cleanup. We recommend unbleached parchment paper.
First, start by heating the oven to 325 and line the baking sheet with parchment paper. Set it aside.
Next, in a large mixing bowl, stir together the oats, almond flour, cinnamon, and sea salt.
Then, heat the almond butter, coconut oil, and maple syrup over medium-low heat in a small saucepan.
Remove from the heat once it is smooth and stir in the vanilla.
Next, pour the almond butter mixture over the dry ingredients and stir to combine.
You want to make sure everything is coated well.
Spread the mixture into an even layer on the lined baking pan and press down on it firmly.
Once that is done, pop the baking sheet into the preheated oven.
Keep an eye on the granola, and give it a flip at about the halfway mark to make sure it bakes evenly and nothing burns.
Take the pan out of the oven.
Cool on the baking sheet for 15-20 minutes before breaking into clusters
We like to press down on the granola right out of the oven with a flat spatula. This helps to give you those crunchy granola clusters.
- Create a mixed berries version by adding a few tablespoons of dried fruit such as dried strawberries, dried blueberries, cranberries, and cherries.
- Add a tropical twist by incorporating flaked coconut, dried mangoes, dried bananas, dried pineapple, and apricots.
- Make a warm and cozy apple cinnamon version by adding a handful of dried apples, and some chopped pecans.
- Spin it into a seed lovers granola by sprinkling in a teaspoon each of sunflower seeds, chia seeds, and pumpkin seeds.
- Our favorite way to serve this gluten-free granola is by layering it with Greek yogurt and fresh berries or sliced fruits as pictured. Repeat the layers and top it off with some fresh mint for a beautiful presentation.
- Create a smoothie bowl! Pour your fave smoothie (we love using this orange avocado smoothie) into a bowl and top it with a big handful of gluten-free granola, along with sliced fruits, nuts, and seeds.
- Keep it old-school and serve it with your choice of milk (dairy or plant-based) for a satisfying and nutritious breakfast cereal. Try it with some homemade hemp milk!
- Make a trail mix by adding some raisins, walnuts, and of course, chocolate chips. Portion it out into resealable plastic bags or snack-sized reusable zipper bags.
Pure oats are considered gluten-free, but they are often at risk of cross-contamination. As a result, individuals with celiac disease or gluten sensitivity need to be cautious when consuming oats. Always read the product labels carefully and look for phrases like “certified gluten-free” on the packaging.
For granola, we recommend baking it at a lower temperature and stirring it every 10-15 minutes. Keep a close eye on the granola towards the end of the baking time to avoid burning.
Store the granola in an airtight container for up to 2 weeks. It is best to keep it in a cool and dry place, away from direct sunlight and heat. A pantry or cupboard is an ideal spot.
Avoid storing granola near the stove or oven, as the heat and moisture can cause it to lose its crunchiness.
More healthy gluten free recipes
**This recipe was originally posted on September 26, 2018, updated on September 13, 2019, and updated again on August 6, 2023, with recipe notes, writing, and photos.**
If you’ve tried our Homemade Granola Recipe, please rate it and let us know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Gluten Free Granola
- Heat the oven to 300° and line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, stir together the dry ingredients – oats, almond flour, salt, and cinnamon, until well mixed. Set aside.
- In a small saucepan over medium-low heat, mix together the almond butter, maple syrup, and coconut oil. Keep stirring until the mixture is smooth and well combined. Remove from the heat and stir in the vanilla.
- Pour the almond butter mixture over the dry ingredients and mix well to coat everything.
- Spread the mixture evenly onto the lined baking sheet and press it down firmly.
- Bake for 25- 30 minutes, flipping the mixture at about the halfway mark. Bake until golden brown – keeping an eye on it in the final minutes, so it doesn't burn.
- Remove from the oven and press down firmly on the hot mixture with a flat spatula.
- Let it cool on the baking sheet for 15-20 before breaking it into clusters.
- Store the granola in an airtight container for up to 2 weeks. It is best to keep it in a cool and dry place, away from direct sunlight and heat. A pantry or cupboard is an ideal spot.
- Avoid storing granola near the stove or oven, as the heat and moisture can cause it to lose its crunchiness.