Gluten Free Granola

How to Make Gluten Free Granola

1. 1

   Step 1: Preheat and mix the wet flavoring

   Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, ground cinnamon, and sea salt until smooth and combined.

   For this step

   • 1/3 cupCoconut oil (melted)
   • 1/3 cupMaple syrup
   • 1 tspVanilla extract
   • 1 tspGround cinnamon
   • 1/2 tspFine sea salt
2. 2

   Step 2: Combine dry ingredients

   In a large bowl, stir together the gluten-free rolled oats, sliced almonds, pumpkin seeds, and shredded coconut so they are evenly distributed. Make a well in the center and pour the wet mixture over the dry ingredients.

   For this step

   • 3 cupsGluten-free rolled oats
   • 1 cupSliced almonds (or chopped)
   • 1/2 cupPumpkin seeds (pepitas)
   • 1/2 cupUnsweetened shredded coconut
   
3. 3

   Step 3: Toss, spread, and bake

   Use a spatula to toss the wet and dry ingredients until the oats and nuts are fully coated and clumps begin to form. Spread the granola in an even layer (about 1/2- to 3/4-inch thick) on the prepared baking sheet and bake for 25–30 minutes, stirring gently once halfway through to promote even toasting.
   
4. 4

   Step 4: Cool and add dried fruit

   Remove the baking sheet from the oven when the granola is golden and fragrant and allow it to cool completely on the sheet; it will crisp up as it cools. Once cool, stir in the dried cranberries so they distribute evenly without becoming chewy from oven heat.

   For this step

   • 3/4 cupDried cranberries (add after baking)
   
5. 5

   Step 5: Store and serve

   Transfer cooled granola to an airtight container and store at room temperature for up to two weeks or freeze for longer storage. Serve with yogurt, milk, or eat by the handful as a crunchy snack.
   

1. Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, ground cinnamon, and sea salt until smooth and combined.
2. In a large bowl, stir together the gluten-free rolled oats, sliced almonds, pumpkin seeds, and shredded coconut so they are evenly distributed. Make a well in the center and pour the wet mixture over the dry ingredients.
3. Use a spatula to toss the wet and dry ingredients until the oats and nuts are fully coated and clumps begin to form. Spread the granola in an even layer (about 1/2- to 3/4-inch thick) on the prepared baking sheet and bake for 25–30 minutes, stirring gently once halfway through to promote even toasting.
4. Remove the baking sheet from the oven when the granola is golden and fragrant and allow it to cool completely on the sheet; it will crisp up as it cools. Once cool, stir in the dried cranberries so they distribute evenly without becoming chewy from oven heat.
5. Transfer cooled granola to an airtight container and store at room temperature for up to two weeks or freeze for longer storage. Serve with yogurt, milk, or eat by the handful as a crunchy snack.