I'm very picky about my granola, and I've worked hard to make my gluten free granola recipe just right. I didn't want it to be too sweet and sugary. I also didn't want it to have the texture of bird seed or trail mix either.
It needed to have those little nuggets of flavor with that satisfying crunch - but not hard enough to make your jaw ache! There needs to be enough fat (in this case from coconut oil and peanut butter), crunch (from the nuts, seeds, and oats), and a delicious, sweet sauce to hold it all together as it bakes into clumpy nuggets.
Once you successfully make your own granola with just the right "clumpiness factor" (and if you love granola, you know what I mean by that) you'll never want to settle for the store bought kind again.
See How I Make This Recipe 👀
It's so easy to mix up a great big batch of granola. See for yourself!
Gluten Free Granola
My gluten Free Granola those little nuggets of flavor with that satisfying crunch - but not hard enough to make your jaw ache! There's just enough fat (from coconut oil and peanut butter), crunch (from the nuts, seeds, and oats), and a delicious, sweet sauce to hold it all together as it bakes into clumpy nuggets.
Once you successfully make your own granola with just the right "clumpiness factor" (and if you love granola, you know what I mean by that) you'll never want to settle for the store bought kind again.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 7-8 cups 1x
- Category: breakfast
- Method: bake
- Diet: Gluten Free
Ingredients
- ¼ cup ground flaxseed meal
- 4 cups gluten free oatmeal, quick style (see notes)
- ½ cup sliced almonds, unsalted
- ¼ cup sunflower seed kernels, roasted and salted
- ½ cup shredded coconut, unsweetened (see notes)
- ½ cup nonfat dry milk powder
- ⅓ cup coconut flour
- ½ cup coconut oil
- ¼ cup peanut butter, or nut butter of choice
- ½ cup honey
- 1 teaspoon vanilla or almond extract
- ½ teaspoon salt
Instructions
- In a large bowl, combine flaxseed meal, oatmeal, almonds, sunflower seeds, coconut, powdered milk, and coconut flour.
- In a medium sized, microwave safe bowl, combine the oil, peanut butter, honey, and salt. Heat on high power for 1 minute. Add vanilla and stir until peanut butter is melted and smooth.
- Pour the liquids into the dry ingredients in the large bowl. Toss gently with a spoon until all the dry ingredients are evenly coated.
- Preheat the oven to 275 degrees.
- Cover a large cookie sheet with foil. This will make it easy to pour the granola into a storage container after it's finished baking. Spray the foil with a little cooking spray.
- Bake at 275 degrees until toasted, about 30 minutes total.
- After 15 minutes, stir and move the outer edges toward the center of the pan, since they tend to get toasted more quickly.
- Remove from the oven and let cool completely before stirring it, for maximum clumpiness 🙂
- Using the foil as kind of a blanket, shape the edge into a spout. Pour the cooled granola into your desired container with a lid and store at room temperature.
Notes
- Measure the coconut oil before the honey - you can use the same measuring cup for both, and then the honey won't stick as much.
- I recommend foil to line the pan. I've tried a silicone mat (too floppy), and parchment paper ( works okay, but still not as sturdy as foil). Foil is the best way to get every crumb of that deliciously clumpy granola into your container.
- If you want to add dried fruit to the granola, do it after it's baked so the fruit will stay soft.
Nutrition
- Serving Size: 1 cup
- Calories: 543
- Sugar: 22.2 g
- Sodium: 222.8 mg
- Fat: 27 g
- Carbohydrates: 57.1 g
- Fiber: 9 g
- Protein: 12.9 g
- Cholesterol: 0.9 mg
Qs and As
I buy mine in bulk bags from a local grocery store that sells lots of gluten free products. The brand I use is called Glutenfreeda.
Yes, I've used almond butter and cashew butter before, and they were both delicious!
Yes, I've used avocado oil, canola oil, and vegetable oil. However - it might be less clumpy and more like trail mix. Which I personally don't care for, but if that's not an issue for you then go for it.
After I let it cool completely I pour it into a tall plastic cereal container with a lid that has a flip-top spout for easy pouring. It can be stored at room temperature in the pantry.
If stored at room temperature in a container with a tight fitting lid, it will keep just fine for about a month or even more... although ours never lasts that long because it gets eaten! But theoretically it should last that long.
Well, they key to crunchiness seems to be a great recipe, which you now have right here! And storing it in an airtight container. Please do NOT store this in the fridge, since humidity can cause it to go soggy.
We all love a good sugary treat now and then, but if you need a break and want to cut carbs and calories - here's a collection of our favorite sugar free recipes: Delicious Easy Recipes for Sugar Free Meals.
