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A simple, customizable, and wholesome granola recipe that is gluten-free, dairy-free, and adaptable for nut-free diets. Perfect for breakfasts, snacks, yogurt parfaits, and smoothie bowls.

Ingredients

Scale
  • 4 cups certified gluten-free rolled oats or classic old-fashioned oats
  • 1 cup nuts (pecans or raw almonds)
  • 1/2 cup raw pumpkin seeds (pepitas)
  • 1 tablespoon chia seeds
  • 1/4 cup hemp seeds
  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup melted coconut oil
  • 1 teaspoon salt
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the rolled oats, nuts, pumpkin seeds, chia seeds, hemp seeds, coconut flakes, and ground cinnamon.
  3. In a small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and salt until the salt dissolves.
  4. Pour the wet mixture over the dry ingredients and stir well to coat evenly.
  5. Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the granola mixture into a single, even layer and press down gently with a spatula to pack.
  6. Bake the granola for 12 minutes.
  7. Remove the pan, stir the granola, press it down again, and rotate the pan for even browning.
  8. Return the pan to the oven and bake an additional 10–12 minutes until golden and fragrant, watching closely to avoid burning.
  9. Remove the pan from the oven and let the granola cool completely on the baking sheet without stirring for about 45 minutes to allow clusters to form.
  10. Break the cooled granola into chunks with your hands.
  11. (Optional) To form larger clusters, fold one lightly beaten egg white into the wet mixture before combining (ensure the coconut oil isn’t hot).
  12. (Optional) Add delicate mix-ins like chocolate chips, toasted coconut, or dried fruit only after the granola has fully cooled.

Notes

To get big clusters, press firmly into the pan before and after baking and allow the granola to cool completely., Store cooled granola in airtight containers at room temperature for 2–3 weeks, in the refrigerator up to 2–3 months, or in the freezer up to 6 months., Re-crisp softened granola by warming at 300°F (150°C) for 5–10 minutes or microwaving in short bursts., Customize by swapping nuts and seeds; for nut-free, double seeds and oats., Sweeteners such as honey, agave, or brown rice syrup can substitute maple syrup with slight changes to taste and texture., Add mix-ins like dried fruit or chocolate chips after baking to avoid sogginess or melting.

Nutrition

Find it online: https://sweetandsupper.com/the-best-healthy-recipe-for-granola-gluten-free/