Baking gluten-free breakfast snack oven-baked make-ahead

Gluten Free Granola

Name: Gluten Free Granola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 0.33 cup Coconut oil (melted); 0.33 cup Maple syrup; 1 tsp Vanilla extract; 1 tsp Ground cinnamon; 0.5 tsp Fine sea salt; 3 cup Gluten-free rolled oats; 1 cup Sliced almonds (or chopped); 0.5 cup Pumpkin seeds (pepitas); 0.5 cup Unsweetened shredded coconut; 0.75 cup Dried cranberries (add after baking)

A crunchy, oven-baked gluten-free granola that balances toasty oats, nuts, and seeds with a touch of maple sweetness. It’s sturdy enough for yogurt parfaits, snacking by the handful, or packing for hikes.

0.0(0 reviews)

Prep: 15m · Cook: 30m · Total45 mins

DifficultyEasy

Serves9

AuthorJake

Jake's note

"This granola crisps up beautifully in the oven and keeps for up to two weeks in an airtight jar — perfect for quick breakfasts or nibbling at your desk. Home cooks will love how easy it is to customize the nuts and dried fruit."

Gluten Free Granola

This gluten-free granola is built around a simple logic: sturdy rolled oats, a high ratio of nuts and seeds, and a thin, sticky binder of melted coconut oil and maple syrup produce clusters that stay crunchy whether sprinkled over yogurt or tossed into a backpack. The flavor is warm and layered—maple sweetness upfront, toasty almonds and pepitas in the middle, and a coconut undertone that crisps and browns in the oven. Leaving the dried cranberries out of the baking step preserves their brightness and chew so each spoonful has a contrast of crunchy and tender.

What makes this version work is the balance of fat to sweetener and the moderate oven temperature. Melted coconut oil yields a clean, coconut note and helps granola crisp without the heavier mouthfeel of nut butter; baking at 325°F allows the nuts and oats to color evenly without scorching the coconut. The recipe is deliberately forgiving—perfect for people who need gluten-free pantry staples, hikers who want dense energy, and anyone who prefers to control sugar by varying dried fruit. Small technique adjustments (thicker spread for clusters, a short extra toast for deeper flavor) let you tune it toward crunch or clumpiness without changing the base ingredients.

Plan your timing

Enter your target meal time:

6:10 pm–6:19 pm→Preheat and mix the wet flavoring

6:19 pm–6:28 pm→Combine dry ingredients

6:28 pm–6:37 pm→Toss, spread, and bake

6:37 pm–6:46 pm→Cool and add dried fruit

6:46 pm–6:55 pm→Store and serve

Ingredients

Yield

Instructions

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

0.38 cupCoconut oil (melted)
0.38 cupMaple syrup
1 tspVanilla extract
1 tspGround cinnamon
0.5 tspFine sea salt

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 cupGluten-free rolled oats
1 cupSliced almonds (or chopped)
0.5 cupPumpkin seeds (pepitas)
0.5 cupUnsweetened shredded coconut

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.

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

0.75 cupDried cranberries (add after baking)

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.

Tips from the kitchen

Use certified oats

Choose certified gluten-free rolled oats to avoid cross-contamination and preserve the chewy, toothsome texture that quick oats can't deliver.

Control layer thickness

Spread the mixture about 1/2–3/4 inch thick; too thin and it crisps into flakes, too thick and it steams and won’t form crunchy clusters.

Manage clump formation

For larger clusters, avoid stirring at the halfway point—press the mixture gently with a spatula before baking and again after baking to encourage chunks to stick together.

Watch for edge browning

Oven hot spots brown edges first—check around 20 minutes and rotate the sheet if edges are darker than the center to prevent burning.

Add fruit after baking

Stir dried cranberries in only once the granola is completely cool to keep them plump and prevent chewy, darkened fruit.

Variations & substitutions

Nut-free swap

Replace sliced almonds with an equal weight of roasted sunflower seeds and shelled hemp hearts for similar texture and protein without tree nuts.

Extra-cluster method

Fold in 1 tablespoon of almond butter with the wet ingredients, press the mixture firmly into the pan, and skip stirring halfway through for bigger, stickier clumps.

Tropical toasted

Swap the cranberries for chopped dried mango or pineapple and fold in 1/2 cup chopped macadamia nuts for a richer, island-flavored granola.

Chocolate crunch

After cooling, toss in 1/3 cup cacao nibs or drizzle melted dark chocolate over large clusters to add bitter-sweet depth without sogginess.

Storage & make-ahead

Allow the granola to cool completely on the baking sheet before transferring to an airtight container to prevent trapped steam from making it soggy. Stored at room temperature, it keeps well for up to two weeks; for longer storage, freeze in a sealed bag for up to three months. To refresh slightly softened granola, spread it on a sheet and warm in a 300°F oven for 5–7 minutes.

What to serve with it

Spoon this granola over full-fat Greek yogurt with a drizzle of extra maple and a few fresh berries for breakfast parfaits, or scatter it on smoothie bowls for crunch. It also makes a great trail snack paired with sliced banana and a nut-butter pouch, and pairs especially well with a bright, medium-roast coffee or a spiced chai to echo the cinnamon and coconut notes.

Frequently asked questions

Can I use quick oats instead of rolled oats?

Quick oats will cook down more and give a finer, less crunchy texture—use rolled oats for the classic chew and structural integrity; if you must use quick oats, reduce baking time and watch closely.

How do I get bigger clusters?

Do not stir at the halfway mark, press the mixture firmly into the pan before baking, and consider adding a tablespoon of almond butter or an extra tablespoon of maple syrup to increase binding for larger clumps.

Why did my granola come out greasy?

If you used excess coconut oil the mixture will be oily; next time reduce to 1/4 cup or add an extra 1/2 cup oats/nuts to absorb the fat, and be sure to cool fully so the oil solidifies and the clusters crisp.

Can I replace maple syrup with honey or another sweetener?

Honey works as a substitute but it changes the flavor and isn’t vegan; less viscous liquid sweeteners may affect clumping, so adjust quantity slightly and monitor browning during baking.

How do I prevent soggy granola when storing?

Cool completely before sealing, store in a truly airtight container away from humidity, and add dried fruit only after cooling to prevent moisture transfer.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

9 servings

Step 1: Preheat and mix the wet flavoring

Coconut oil (melted)0.38 cup
Maple syrup0.38 cup
Vanilla extract1 tsp
Ground cinnamon1 tsp
Fine sea salt0.5 tsp

Step 2: Combine dry ingredients

Gluten-free rolled oats3 cup
Sliced almonds (or chopped)1 cup
Pumpkin seeds (pepitas)0.5 cup
Unsweetened shredded coconut0.5 cup

Step 4: Cool and add dried fruit

Dried cranberries (add after baking)0.75 cup

Nutrition Facts

Per serving: 1/2 cup (140g)

Calories553

Total Fat34.9g

Saturated Fat13.5g

Trans Fat0g

Polyunsaturated Fat9.9g

Monounsaturated Fat5.3g

Total Carbohydrates52.4g

Dietary Fiber5.8g

Total Sugars26.1g

Protein11.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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