Gluten Free Granola
Discover the simplicity of making your own Homemade Gluten Free Granola, an ideal make-ahead breakfast. Given the often steep prices of gluten-free breakfast choices, crafting this granola from scratch not only proves easier on the purse strings but also empowers you to personalize it with your preferred flavors.
Servings: 8 (70g) servings
Calories: 302kcal
Ingredients
Ingredients for Gluten Free Granola
- 100 grams Mixed nuts
- 200 grams Gluten free Oats Be sure to use certified gluten free oats
- 50 grams Dried berries
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 60 grams Coconut oil
- 80 grams Maple syrup
- 1 teaspoon Vanilla extract
- ½ teaspoon Ground Cinnamon
- ⅛ teaspoon Salt
- 50 grams Freeze-dried berries
Instructions
How to make Gluten free granola
- Preheat the oven to 170℃/325℉/Gas mark 3. Line a baking sheet with parchment paper.
- Chop the nuts to your preferred size. I like to chop them into various sizes from larger-sized nuts and some smaller-sized nuts.
- In a large mixing bowl, combine the chopped nuts, mixed seeds, and dried mixed berries. Mix them together well.
- Melt the coconut oil (A few seconds in the microwave will work well). Add the maple syrup, cinnamon, vanilla extract, and salt to the melted coconut oil and mix well.
- Pour the wet mixture over the oat, nut, and seed mixture and stir until everything is well coated and combined.
- Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to create an even layer.
- Bake in the preheated oven for about 25-30 minutes or until the granola is golden brown and fragrant, stirring halfway through to ensure even baking.
- Once the gluten-free granola is done baking, remove it from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
- Once cooled, break the granola into clusters of your desired size. Mix in the freeze dries berries.
- Transfer the granola to an airtight container. This will keep well up to 1 month.
- Enjoy it with your favorite dairy or non-dairy milk, yogurt, or as a topping for smoothie bowls!
Notes
Oat free granola - To make granola without oats substitute the oats for more nuts. I like to add a good variety of differect types of nuts such as almonds, walnuts, and pecans.
Nut free granola - Replace the nuts with additional gluten free oats to make granola without nuts.
Recipe Tips
- Tip #1: When chopping nuts for granola, you can use a combination of whole nuts, halves, and smaller pieces. This way, you'll achieve a balanced mixture that contributes to the overall taste and texture of your granola.
- Tip #2: Melt the coconut oil in the microwave in a microwave-safe dish, but you should do it cautiously and in short intervals to prevent overheating or splattering.
- Tip #3: Leave the gluten free granola to cool fully as it will continue to crisp up as it cools.
- Tip #4: Granola can last up to 1 month if stored in an airtight container in a cool and dry place.
Nutrition
Serving: 70g | Calories: 302kcal | Carbohydrates: 37.1g | Protein: 8.2g | Fat: 17.4g | Saturated Fat: 7.9g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 4.3g | Sodium: 101.2mg | Potassium: 165.3mg | Fiber: 6.2g | Sugar: 10.2g