This gluten free granola recipe is easy to make and requires a few ingredients you probably already have in your pantry. It’s perfect with yogurt, in a smoothie bowl, or just as a snack!
I’ve been on a yogurt and granola kick lately. I may have made one too many batches of my banana bread granola, so I figured it was time for a new granola recipe.
I feel like I make these statements a lot, but I think this might be the best gluten free granola I’ve ever had.
It’s far better than any store bought granola I’ve had and it happens to be vegan, refined sugar free, and has the best flavor. And did I mention how deliciously CRISPY it gets?! Ugh, drooling.
Serve it up with some yogurt and my homemade chia jam or use it as a topper for my sweet potato smoothie and you’re in for a treat. If you love this recipe, try my protein granola next!
Key Ingredients
Granola can be made from a lot of things, but most granola recipes have oats, nuts, seeds, a source of fat and a sweetener. We’re keeping things real simple (and healthy!) for this recipe.
Oats. Oats make up the base of a lot of granola recipes. I suggest rolled oats, not quick or steel cut oats. Be sure to use certified gluten free as needed! If you want an oat free granola, give my paleo granola a try!
Nuts/seeds. I used a mix of pumpkin seeds, sliced almonds and coconut. Feel free to sub in pecans, walnuts or whatever you prefer!
Nut butter. I love using almond butter, but peanut, sunflower seed butter, cashew all work.
Maple syrup. Since this recipe is refined sugar free, we’ll use maple syrup to sweeten. I do not recommend a granulated sugar like coconut sugar here.
You can easily swap the maple syrup for honey, pumpkin seeds for sunflower, almonds for walnuts etc. If you’re feeling fancy, throw in some nutmeg or other spices, orange zest, dried fruit or chocolate!
How to make gluten free granola
Whisk wet ingredients. Combine all of the wet ingredients into a bowl. The maple syrup, almond butter, melted coconut oil, almond milk and vanilla. Mix well.
Add dry ingredients. Add in all of the remaining ingredients and mix until everything is well incorporated.
Add to baking sheet.Spread the mixture on a baking sheet lined with parchment paper or a silicone baking mat.
Bake. Bake for 15 minutes, spread the mixture around, and then bake an additional 10-15 minutes.
You’ll know the granola is done when the edges are golden brown. It will continue to crispy as it cools, so don’t worry if it seems soft as it comes out of the oven. Let cool completely before storing.
Storage & baking tips
Once prepared, this vegan granola will keep for about 1-2 weeks. You can store it either at room temperature or in the fridge.
However, I find that it stays a bit crispier at room temperature.Either way, be sure to store it in an air tight container to ensure it does not get stale.
If you want the granola to have very large clusters, don’t mix it up at the 15 minute mark. Let it cook untouched for the full 25 or so minutes and then after it cools, break it into clusters.
When it comes out of the oven, it might seem slightly underdone, but it will continue to crisp up quite a bit as it cools.
If you notice it getting at all stale, just pop it back on a baking tray and in the oven for about 5-10 minutes so it crisps back up!
Substitutions and variations
You can substitute the slivered almonds for any other nut such as pecans, walnuts or even whole almonds. Granola in general is very customizable, you can even add in some chocolate chips if you’d like!
You’ll want to throw them in after the granola bakes, then stir it around so they melt a bit. Trust me, it’s so good!
You can use any nut or seed butter in place of the almond butter. This recipe is delicious with peanut or sunflower seed butter if you have allergies.
Try these recipes next!
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Vegan & Gluten Free Granola
by: claire cary
Ingredients
- 2 cups old fashioned/ rolled oats
- ¾ cup sliced almonds
- ½ cup pumpkin seeds/pepitas
- ½ cup coconut flakes
- ½ cup creamy almond butter can sub for other nut or seed butters
- ½ cup maple syrup or honey
- 1 tbsp oil I used melted coconut
- 2 tbsp non-dairy milk
- 2 tsp cinnamon
- 2 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add all wet ingredients (maple syrup, almond butter, almond milk, vanilla, oil) to a large mixing bowl and whisk together.
- Add in all remaining ingredients and mix well with a wooden spoon
- Spread the mixture onto a baking tray lined with parchment paper or a silicone baking mat and pack it down into an even sheet.
- Bake for 15 minutes, mix the mixture around, then bake an additional 5-10 minutes or until the edges start to brown. if you want lots of crispy clusters, don't spread it around, just let it bake.
- Remove from the oven and let cool completely. It will continue to crisp up as it cools. break up into clusters and enjoy!
Monica says
Love this recipe!
Claire Cary says
Thanks Monica! So happy to hear that 🙂
Hope says
This was easy and so much better than store bought. My family loved it. Thank you!
Claire Cary says
Thanks, Hope! I’m so glad you and your family loved it!