Gluten-Free Granola

Cozy gluten-free granola is my go-to breakfast! Packed with rolled oats, sliced almonds, pumpkin seeds, shredded coconut, maple syrup and olive oil, plus warming spices including ginger and cardamom, this just sweet enough homemade granola recipe is one of the best things to come out of my kitchen.

Easy Gluten-Free Granola Recipe

When we moved overseas to Morocco about 10 years ago, I started making my own granola and I’ve never looked back. I used to make a more complicated granola recipe which is still a great recipe, but over the years I streamlined it into the recipe I make every week or two. I am a creature of habit and love granola for breakfast, usually with Greek yogurt or whole milk plain yogurt. This gluten-free granola recipe is simple yet it’s packed with the good stuff: gluten free oats, pumpkin seeds, almonds, shredded coconut, and a duo of ground spices including cardamon and ginger. Sweetened just with maple syrup, with a little olive oil for needed fat, this granola keeps me going throughout my morning and it makes a perfect afternoon snack, too.

You’ll Love It!

Skip the grocery store granola, it’s beyond easy to make your own! Plus, you can customize it however you want, adjusting amounts, ingredients, and more. This is my tried and true granola recipe – lightly sweet, full of good nuts and seeds, and warmly spiced. I know you’re going to love it to, and here’s why:

• Not too sweet. The amount of maple syrup you’ll need for this granola is just 6 tablespoons, making it just lightly sweet without being too much.
• Economical. Have you seen how much bags of granola cost? They are delicious but often out of budget. When you make your own granola you’ll inevitably save a bit of money, plus freshly made granola is just SO GOOD.
• Keeps well. This recipe makes a big batch of granola and it keeps for several weeks, making it a great choice to make ahead so you always have granola on hand.

Ingredients in Homemade Granola

Here’s a glance at the simple ingredients you’ll need for gluten-free granola. I’ve included the full ingredient amounts in the recipe card lower down.

• Oats – I use old-fashioned/rolled oats in this recipe – they are the best for granola!
• Pumpkin seeds – Use raw, untoasted pumpkin seeds.
• Sliced almonds – The same as with the pumpkin seeds, use raw sliced almonds.
• Shredded coconut – I prefer to add unsweetened coconut so the granola isn’t too sweet.
• Ground spices – Ginger and cardamom add cozy warmth to the granola.
• Salt – I use fine sea salt in all of my recipes!
• Olive oil – Extra virgin olive oil works well in this granola, or you could use vegetable oil.
• Maple syrup – You can add a little more maple syrup if you would like the granola to be a bit more sweet.

What Kind Of Oats Should I Use for Granola?

The best oats for granola are old-fashioned, also sold as rolled, oats. These come from oat groats that have been steamed, rolled, flattened into flakes, and dried. Oats are naturally gluten free, but if you need to be absolutely sure they’re clear of gluten, make sure to buy certified gluten free oats to avoid any cross-contamination with wheat products during manufacturing. I prefer to use rolled oats for granola because they are sturdy and chewy, baking up into crispy toasty goodness in the oven and don’t disappear into the rest of the granola.

How to Make Gluten-Free Granola

See how to make gluten-free granola in the photos below. The detailed instructions will be in the recipe card lower down.

• Prep: Preheat the oven and line two large baking sheets with parchment paper.
• Combine ingredients: Stir together the the oats, pumpkin seeds, sliced almonds, coconut, ground ginger, cardamom, and salt.

• Add olive oil: Stir in the olive oil and maple syrup.
• Bake: Spread the granola evenly on the baking sheets. Place in the oven and bake for about 22 minutes, until toasty. Cool completely before placing it in an airtight container.

Recipe Tips & Variation Ideas

Gluten-free granola is easy to make, but there are a few things to keep in mind so that it turns out perfectly (like paying attention to how long it’s cooking!). Check out a few tips and variation suggestions below:

• Mix it well: When you add the olive oil and maple syrup, take your time folding and stirring the granola mix together. You want to get the mixture pretty well-coated with the oil and syrup so that there aren’t any dry bits.
• Watch the cooking time: Every oven is different, and while I have settled on 22 minutes as the ideal cooking time for this recipe, you may find that you need a bit more or less time. The goal is to get the granola nicely toasted but not too toasted and definitely not burned.
• Stir – or not: Confession: I don’t always stir the granola while it’s cooking. If you can, great – go ahead and give it a stir about halfway through the cooking time. But if you can’t it will still taste amazing.
• Cool it thoroughly: Granola needs to cool on the pans so that it crisps up completely. I let my granola cool on the baking sheets for at least 1 hour before transferring it to an airtight container.
• Try honey: Honey is another classic addition to granola. Try substituting half of the maple syrup for honey (so, 3 tablespoons each of maple syrup and honey), or swap it completely for the maple syrup.
• Go sweeter: As mentioned, I think this granola is just the right amount of sweet. But, I know that some like a bit more! Feel free to add more maple syrup to suit your tastes.
• Other spices: The combination of cardamom and ginger is a special one, but you can use any dried spices you like. Cinnamon is a classic choice, for example.
• Make it saltier: I find that 1 teaspoon of sea salt is just right to suit my taste. However, I’ve made other recipes that call for more salt – you can add up to 1 1/2 teaspoons of salt if you like.
• Add more nuts and seeds: If you want to make this granola even heartier, you could add 1 1/2-2 cups of pumpkin seeds and sliced almonds rather than 1 cup of each.
• Other add-ins: I don’t love dried fruit in granola, and prefer to eat it with a handful of fresh fruit instead. But, you can totally add dried fruit to your granola! Just make sure to stir in the fruit AFTER you’ve baked the granola.

Serving Suggestions

Granola can be eaten by the handful, and it makes for a marvelously satisfying treat! Or, try some of these options:

• Yogurt – My favorite way to eat yogurt! Add a healthy portion of granola to a bowl of Greek yogurt or regular yogurt. Or, eat it with your favorite non-dairy yogurt.
• Milk – Keep it easy and enjoy granola with milk (your choice of dairy or plant-based milk).
• As a topping – You can use homemade gluten-free granola to top ice cream, sundaes, and more.
• Add to crisp – Stir a little granola into the topping the next time you make a berry crisp for extra warmth and flavor.
• Fresh fruit – I love fresh fruit with granola! You can add berries like blueberries, raspberries, or strawberries, or try mango slices, kiwi, diced apples … you name it!

How to Store Homemade Granola

Homemade granola should be stored in an airtight, sealable container at room temperature for up to 2 weeks. (Large Mason jars work well, or any large tupperware is good, too.) You can also place granola in a freezer-safe, sealable bag and keep it in the freezer for up to 3 months.

More Gluten Free Breakfast Ideas

• Gluten Free Blueberry Coffee Cake
• Oat Flour Blackberry Muffins
• Oat Flour Pancakes