Description
Are you in search of a gluten-free breakfast option that is not only nutritious and delicious, but also fuels your day with energy? This Gluten-Free Homemade Granola recipe will nourish your body and soul.
Ingredients
Scale
- 4 cups rolled oats
- 1/4 cup sliced or whole almonds
- 1/4 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup dried cherries
- 1/4 cup coconut flakes
- 1/4 cup pistachios
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon Himalayan pink salt
- 1/2 cup pure maple syrup (I used a vanilla-infused maple syrup)
- 1/3 cup coconut oil, melted
- 1/3 cup cashew or almond butter
Instructions
- Preheat the oven to 300°F (150°C).
- In a large mixing bowl, combine the gluten-free, rolled oats, almonds, walnuts, sunflower seeds, pumpkin seeds, dried cherries, coconut flakes, pistachios, chia seeds, cinnamon, nutmeg and salt. Mix well.
- Pour in the maple syrup, melted coconut oil and cashew or almond butter. Stir until all dry ingredients are evenly coated.
- Line a large baking sheet with parchment paper. Spread the granola mixture in an even layer on the baking sheet.
- Bake in the preheated oven for 15 minutes.
- Remove from the oven and increase the temperature to 350°F (180°C).
- Stir the granola mixture, pressing and packing it down to create clusters, if desired.
- Return the granola to the oven and bake for an additional 10-15 minutes, or until golden brown.
- Once baked, allow the granola to cool completely on the baking sheet (about 45 minutes). The granola will harden as it cools.
- Break the granola into desired clusters and transfer to an airtight container for storage.
- ENJOY!
Equipment
Large, Non-Stick Baking Sheet (18×13)
Buy Now →Organic, Gluten-Free, Sprouted Rolled Oats
Buy Now →Notes
- Feel free to substitute any of the ingredients with your favorites, ensuring you maintain the same ratios.
- For ease of pouring, melt the coconut oil in the microwave for a few seconds.
- If adding raisins, don’t add until you toss after the first bake to ensure they do not burn.
- Feel free to add a touch of pure vanilla extract.
- If the mixture feels too dry after adding in the wet ingredients, add a touch more melted coconut oil or maple syrup.
- Use a high quality, real maple syrup.
- Easily substitute the maple syrup with honey or agave syrup.
- Keep an eye on the granola as it is baking. You do not want the granola to brown too much, or burn.
- For best results, use a sheet pan.
- For larger clusters, once you toss the granola after the first bake, pack down tightly for the final bake.
- Allow to cool completely before breaking into clusters. Breaking the granola prior to cooling, will produce a more loose granola.
- Store in an air-tight container, in a dark place and the granola should last for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Snack
- Method: Easy
- Cuisine: American