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Gluten-free Granola with dried cherries and blueberries.

Gluten-Free Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Glenda Embree
  • Total Time: 25 minutes
  • Yield: 7-8 cups 1x
  • Diet: Gluten Free


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.)


  1. Preheat oven to 350°
  2. Lightly oil a rimmed *baking sheet or line it with parchment paper.
  3. In large bowl mix oats, coconut, pecans, pumpkin seeds, chia seeds, salt and cinnamon.
  4. Add the oil, honey and vanilla and mix well to coat every piece of the granola mixture.
  5. Pour onto prepared pan and spread into an even layer.
  6. Bake 20-22 minutes, stirring half-way through.
  7. Cool the granola completely.  Your granola will get crisper as it cools.
  8. Break the cooled granola into chunks and toss in the dried fruit.
  9. 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