This gluten-free granola is one of my favorite breakfasts! It's surprisingly easy to make homemade granola, and it's so much tastier, too. It's truly hard to go back to store-bought.
This post was originally published on April 30, 2019. It was updated with new recipe information on January 29, 2024.
- Gluten-free oats. Use gluten-free rolled oats, or gluten-free old-fashioned oats for this recipe.
- Nuts. We're using a combination of chopped almonds and unsweetened coconut flakes for texture and flavor.
- Seeds. Sunflower seeds, ground flaxseed, and chia seeds add delicious flavors as well as healthy fats.
- Maple syrup. This healthy granola is only sweetened with maple syrup, so it's refined sugar-free! You can use honey, but maple syrup is easier to pour in and out of a measuring cup.
- Oil. Use a neutral flavored oil like avocado oil, refined coconut oil, or grapeseed oil.
- Vanilla. Use pure vanilla extract or vanilla paste for the best flavor.
- Salt. A little bit of salt brings out the flavors of the ingredients, while also balancing out the sweetness.
- Cinnamon. Adds a warm sweetness to this granola recipe.
- Dried fruit. Dried cranberries are my favorite, but raisins, figs, apricots, and blueberries would also be delicious! It's best to add dried fruit after the granola's finished baking, as they burn easily and can get rock hard when baked.
- Freeze-dried fruit. After the granola's baked and cooled, you can also add freeze-dried berries for some fruity sweetness!
- Chocolate chunks. If you want to make your granola more decadent, chop your favorite chocolate bar and add it after your granola's cooled completely!
How to Make Gluten-Free Granola
Step 1: Prep. Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper and set it aside.
Step 2: Mix. In a large bowl, add the maple syrup, oil, vanilla extract, salt, and cinnamon. Whisk together until combined. Add the oats, sunflower seeds, chopped almonds, ground flaxseed, and chia to the bowl and stir until everything is coated in the maple mixture.
Step 3: Bake. Pour the mixture onto the parchment paper-lined baking sheet and spread into an even layer. Bake in the preheated oven for 10 minutes.
Step 4: Prep the coconut. While the granola is baking in the oven, add the coconut flakes to the bowl and toss to coat with the leftover maple mixture.
Step 5: Add the coconut. Take the granola out of the oven, add the coconut onto the baking sheet, toss, and spread into an even layer once again. Bake for another 30 minutes, tossing every 10 minutes. Let it cool completely before serving.
Tips for Making the Best GF Granola
- Don't burn the coconut. Coconut tends to toast quicker than other nuts, so if you keep it in the oven for the full 40 minutes, it'll be too dark and bitter. The coconut should be left on the side until all the other ingredients have had at least a 10-minute headstart in the oven.
- Toss the granola. Take the granola out of the oven and toss it every 10 minutes. This step helps the granola bake evenly so don't skip it! Once the granola is finished baking, give it one last toss and let it cool completely.
- Let it cool completely. This gluten-free granola smells amazing when it comes out of the oven, and I'm sure you'll be tempted to eat it right away, but the nuts stay chewy while they're hot. It's best to wait until the granola cools completely so you can enjoy its delicious crunchy texture.
Yes, but not all are. Some granolas are made with non-gluten-free oats and include wheat and/or other sources of gluten. If you're buying granola, always check the packaging and look at the list of ingredients. And if in doubt, make this gluten-free granola recipe instead to be safe!
Oats themselves are gluten-free, but some are processed in the same facility as gluten-containing products and therefore have a risk of cross-contamination. Always check the package to make sure your oats are labeled gluten-free. It's important to note that some people with celiac disease are also sensitive to the protein in oats, and can't tolerate them.
Yes! As long as you are using gluten-free quick oats. The texture will be a little different, but you can substitute it for the old-fashioned oats.
You can make this healthy granola recipe with coconut oil, but be sure to melt it first. If you like the flavor of coconut, you can use virgin coconut oil. Otherwise, stick to refined coconut oil.
You can keep it in an airtight container for up to 2 weeks.
More Gluten-Free Breakfast Recipes
- If you want to try another granola recipe, try this apple pie granola.
- My banana pancakes and muffin mix pancakes are two of my favorite weekend breakfast recipes!
- If you're busy and looking for a breakfast treat on the go, my gluten-free banana muffins, healthy morning glory muffins, and banana oat bars would be perfect!
- Looking for something a touch more decadent? This gluten-free coffee cake is so fluffy with a crunchy crumb topping!
I hope you love this gluten-free granola recipe! For more mouth-watering gluten-free recipes, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!
Gluten-Free Granola Recipe
- 3 cups gluten-free oats
- ½ cup sunflower seeds
- ½ cup almonds chopped
- ¼ cup ground flaxseed (if you're not a big fan of flax like I am, start with 2 tablespoons)
- ¼ cup chia seeds
- ½ cup maple syrup
- ⅓ cup avocado oil
- ½ teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ½ cup unsweetened coconut flakes
- Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the maple syrup, oil, vanilla extract, salt, and cinnamon. Whisk together until combined.
- Add the oats, sunflower seeds, chopped almonds, ground flaxseed, and chia to the bowl and stir until everything is coated in the maple mixture.
- Pour the mixture onto the parchment paper lined baking sheet and spread into an even layer. Bake in the preheated oven for 10 minutes.
- While the granola is baking in the oven, add the coconut flakes to the bowl and toss to coat with leftover maple mixture. Add the coconut to the granola on the baking sheet, toss and spread into an even layer once again. Bake for another 30 minutes, tossing every 10 minutes.
- Let it cool completely before serving.