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Start your morning with lightly sweetened, toasty goodness! This simple recipe boasts healthy fats from avocado and nuts to help keep you feeling full until lunch.
It contains plenty of protein from all the nuts and seeds. It’s loaded with fiber and flavored with raw, unfiltered local honey, cinnamon and vanilla. Plus it has the chewy, sweetness of dried fruit. What’s not to love?
The nuts and oats toast as the gluten-free granola bakes, drawing all those natural oils to the surface and intensifying the delicious flavors and aromas.
The textures become even more crisp and in combination, all the ingredients meld into a lightly sweet and filling breakfast.
You can add any dried fruit you prefer. I like to mix it up and depending on the day, might use cranberries, blueberries, apricots, pineapple, cherries or even raisins. As a matter of fact, I like using combinations.
Today, it was blueberries and cherries. If you’re feeling particularly decadent, you could even throw in a handful of gluten-free dark chocolate chips. Yum!
I hope you’ll give this easy gluten-free granola recipe a try. It’s only a 5-minute mix-up and then into the oven. Being gluten-free makes it a good choice for me and for others in my family to begin a healthy day.
Gluten-Free Granola as a Snack
This yummy granola also makes a good pick-me-up afternoon snack. I made yogurt at the end of last week, so I dressed it up with some fresh fruit and my homemade granola. Delish!
I also have a sneaky suspicion this would be exceptional on baked fruit. I haven’t tried it yet, but I’m guessing it would be a lovely gluten-free option for topping apple crisp.
I’ll have to add that to my list of experiments and let you know! lol
There are a lot of possibilities for something so incredibly simple and tasty! Bake some and grab the milk! Enjoy, my friend! Be well.
How to Make Gluten-Free Granola
The process for mixing up and baking Gluten-Free Granola is so simple you’ll have it in the oven in 5 minutes and be enjoying it in around half an hour. Your kids will love the way it tastes and you’ll love that you know exactly what’s in it!
Start by tossing all the dry ingredients, except the dried fruit, into a large mixing bowl. You’re going to stir the fruit in after baking, since dried fruit can become hard and bitter in baking.
Once the dry ingredients are stirred together and everything is evenly incorporated, whisk the oil, honey and vanilla together. Pour it over the dry ingredients in the bowl. Carefully stir and turn the mixture, being diligent to coat all the ingredients with the syrupy liquid.
Baking the Granola
Pour the Gluten-Free Granola mixture into a lightly oiled
* with raised sides. Pop the tray into a preheated, 350° oven. After 10 minutes, give pull out the tray and give the mixture a stir. Pop it back in the oven and allow it to continue baking for another 10-12 minutes. You want the nuts and oats to have deepened in color. Be sure not to overbake, though. The honey, like any sugar, can burn if left in the heat too long. 20-22 minutes should be about the perfect amount of time. baking sheet
The granola crisps up and clumps a little as it cools. When it’s completely cool transfer it into an airtight container and store at room temperature for up to 2 weeks. When I take it off the tray, I break up any big clumps to be more bite-sized. And about half mine is usually just the ingredients loose and unclumped. You can size them to your own personal preference.
Go make some gluten-free granola for breakfast or a yummy snack! It won’t take long and you’ll have more for the rest of the week!
The Recipe Print
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Breakfast without the guilt. It’s loaded with healthy fats, fiber, protein and fruit. Delicious flavor and texture and completely gluten-free. This easy recipe is a keeper!
4 cups rolled oats, gluten-free
1 cup unsweetened shredded coconut (or flakes)
1 cup chopped pecans
1 cup raw pumpkin seeds
1 cup dried fruit, chopped into small pieces
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup avocado oil (or melted coconut oil)
1/2 cup honey (or maple syrup)
1 teaspoon vanilla optional,
1/4 cup chia seeds (You don’t have to add these, if you don’t have any. But I always do. They add a ton of protein and I love the texture when they’ve absorbed some liquid.)
Preheat oven to 350°
Lightly oil a rimmed * or line it with parchment paper. baking sheet
In large bowl mix oats, coconut, pecans, pumpkin seeds, chia seeds, salt and cinnamon.
Add the oil, honey and vanilla and mix well to coat every piece of the granola mixture.
Pour onto prepared pan and spread into an even layer.
Bake 20-22 minutes, stirring half-way through.
Cool the granola completely. Your granola will get crisper as it cools.
Break the cooled granola into chunks and toss in the dried fruit.
Store in an airtight container at room temperature for up to 2 weeks. Or store in a sealed freezer bag, in the freezer, for up to 3 months. (Allow frozen granola to thaw at room temperature for 5-10 minutes before serving, as the dried fruit freezes very hard.)
Prep Time: 5 Cook Time: 20 Category: Breakfast Method: Baking Cuisine: American
Keywords: granola, gluten-free, cereal, breakfast
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