Crispy Gluten Free Granola

This gluten free granola recipe is perfect with yogurt, in a smoothie bowl, or just as a snack! It’s easy to make and requires a few ingredients you probably already have in your pantry.

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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.

Ingredients

Granola can be made from a lot of things, but most granolas have oats, nuts, seeds, a source of fat and a sweetener. We’re keeping things real simple (and healthy!) for this recipe.

All you’ll need is some rolled oats, pumpkin seeds, sliced almonds, nut butter to help everything stick together, maple syrup for sweetness and some cinnamon for flavor.

How to make this recipe

Start by preheating the oven to 350 degrees Fahrenheit.

Then, combine all of the wet ingredients into a bowl. The maple syrup, almond butter, melted coconut oil, almond milk and vanilla. Mix well.

Add in all of the remaining ingredients and mix until everything is well incorporated. Spread the mixture on a baking sheet lined with parchment paper or a silicone baking mat.

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.

Tips, tricks, and notes

• Once prepared, this vegan granola will keep for about 1-2 weeks. You can store it either at room temperature or in the fridge. Either way, be sure to store it in an air tight container to ensure it does not get stale.

• 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.

• If you want the granola to have very large clusters, DO NOT mix it up at the 15 minute mark. Let it cook untouched for the full 25-30 minutes and then AFTER it cools, break it into clusters.

Try these recipes next!

• Easy Baked PB & J Oatmeal
• Gluten Free Banana Pancakes
• Vegan Oatmeal Chocolate Chip Cookies

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Vegan & Gluten Free Granola

This gluten free granola recipe is perfect with yogurt, in a smoothie bowl, or just as a snack! It's easy to make and requires a few ingredients you probably already have in your pantry.

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 10 servings

Author: Claire Cary

Ingredients

 

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• 2 cups old fashioned/ rolled oats
• 3/4 cup sliced almonds
• 1/2 cup pumpkin seeds
• 1/2 cup coconut flakes
• 1/2 cup creamy almond butter (can sub for other nut or seed butters)
• 1/2 cup maple syrup (or honey)
• 2 tbsp non-dairy milk
• 1 tbsp oil (I used melted coconut)
• 2 tsp cinnamon
• 2 tsp vanilla extract
• 1/2 tsp salt

US Customary – Metric

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 10-15 minutes or until the edges start to brown. 
• Remove from the oven and let cool completely. It will continue to crisp up as it cools.

Notes

The almond butter can be replaced with any nut or seed butter such as sunflower seed butter if you have allergies. 

This recipe will store for about 1-2 weeks in the fridge or at room temperature. 

If you want the granola to have large crispy clusters, DO NOT mix it at the 15 minute mark. Let it cook without touching it for about 25-30 minutes, and then break it up into clusters after it cools.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 27.3g | Protein: 8.3g | Fat: 17.1g | Fiber: 4.8g

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Keyword: gluten free granola, granola, vegan granola