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Gluten-Free Granola

A simple homemade granola recipe is simple and delicious. This granola is made with gluten-free oats, coconut oil, and naturally sweetened with honey (or maple syrup). It's gluten and dairy-free with a vegan option! Homemade granola is a great weekday breakfast with milk or yogurt, topped with fresh fruit! This recipe yields about 5 cups granola, depending on what add-ins you choose.

Course Breakfast, Dessert, gluten-free, Granola
Cuisine American, Snack
Prep Time 5 minutes
Cook Time 40 minutes
Servings 8
Calories 272 kcal
Author Christine Galvani


  • 4 cups gluten-free oats (I use organic, old-fashioned oats).
  • 2 tbsp oil
  • 1/3 cup honey
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped nuts like pecans or walnuts (optional)


  1. Preheat the oven to 300 degrees F.

  2. Line a baking sheet with parchment paper.

  3. In a large mixing bowl, combine the oats and sea salt.

  4. In another bowl, combine the honey and oil.

  5. Add the honey and oil to the oat mixture and stir well.

  6. Spread the oat mixture on the prepared baking sheet.

  7. Check the granola after about 15 minutes. Toss the granola. Add nuts at this point if you choose. You can also add the nuts after the granola has finished baking.

  8. Once the granola is done, the edges are golden, take it out of the oven and let it cool.

  9. You can add all sorts of delicious things to this basic granola recipe: dried fruits, raisins, nuts, chocolate chips, etc...

  10. Once cool, store in an airtight container. It will last up to a month.

  11. Enjoy with milk, yogurt, fruit, for breakfast or as a snack.

Recipe Notes

Baking/Recipe Tips:

  • Use maple syrup and leave out the egg whites for vegan.  I make this often without the egg whites, but it's an option if you want more clusters. 
  • Store granola in an airtight container.  It will last about a month.
  • Use gluten-free old-fashioned oats (not quick-cooking oats).  Some brands are certified gluten-free.
  • Add dried fruit and other add-ins after the granola has baked. 
  • This granola can be stored in the refrigerator or the freezer as well.
  • I like using coconut oil, which does not have a coconut taste, but you could substitute olive oil.
  • Add some cinnamon for a delicious warm flavor.
  • Use parchment paper in your baking pan so the granola does not stick to the pan.  It's much easier this way!
  • Let the granola completely cool before moving the pan.  It will crisp up as it cools.  It's okay to leave it for several hours or overnight.

Granola add-ins:

  • Sunflower or pumpkin seeds
  • Dried fruit like raisins, cherries, berries, bananas, cranberries
  • Flaked coconut (add after 20 minutes of baking when you would add the nuts).
  • Chocolate chips 
  • Crystallized ginger

How to get granola clusters:

  • One way is to add two egg whites to the granola before baking.
  • Another option is to press down on the granola, with a spoon after it has baked and let it cool.  As it hardens, it will create clusters.

Is granola naturally gluten-free?

  • It's easy to make gluten-free granola, but you have to use all ingredients that are gluten-free starting with gluten-free old fashioned oats.
Nutrition Facts
Gluten-Free Granola
Amount Per Serving
Calories 272 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 148mg6%
Potassium 179mg5%
Carbohydrates 40g13%
Fiber 5g20%
Sugar 12g13%
Protein 6g12%
Calcium 25mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.