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Foolproof Gluten Free Granola

This foolproof gluten free granola is crispy, naturally sweetened, and loaded with nuts and seeds. It stays clumpy, not crumbly, and is perfect for breakfast or snacking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups gluten free rolled oats
  • 1 cup raw almonds roughly chopped
  • 1/2 cup raw pecans roughly chopped
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/2 cup pure maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried cranberries optional, add after baking

Equipment

  • large mixing bowl
  • Baking sheet
  • Parchment paper
  • measuring cups and spoons
  • spatula

Method
 

  1. Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the gluten free oats, almonds, pecans, pumpkin seeds, sunflower seeds, and shredded coconut.
  3. In a separate small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, salt, cinnamon, and nutmeg.
  4. Pour the wet ingredients over the dry ingredients and stir with a spatula until everything is evenly coated.
  5. Spread the granola mixture in an even layer on the prepared baking sheet, pressing it down firmly with the back of the spatula to encourage clumps.
  6. Bake for 15 minutes, then remove from the oven and gently stir the edges toward the center. Press down again.
  7. Bake for another 15 minutes, until golden brown. The granola will still feel slightly soft but will harden as it cools.
  8. Let the granola cool completely on the baking sheet without stirring. Once cool, break into clusters and stir in dried cranberries if using.
  9. Store in an airtight container at room temperature for up to 2 weeks.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months. Serving tips: Enjoy with milk, yogurt, or as a topping for smoothie bowls. Customization: Swap nuts and seeds with your favorites, or add chocolate chips after cooling.