This gluten-free granola is crunchy, bakes up beautifully golden brown, and it’s just sweet enough without overdoing it. With nuts, quinoa, and toasted coconut, it’s the perfect satisfying start to your day!
It’s especially delicious layered over my decadent dark chocolate chia pudding for the ultimate breakfast bowl.
Our family goes through granola like nobody’s business. But granola is expensive. So that’s why I started making my own and I have to say, I am never going back. This gluten free granola recipe is filled with all the goods. And by “goods”, I mean it’s jam-packed with nuts, seeds, coconut and quinoa—no oats here, friend. In addition to being gluten free, it’s made with maple syrup instead of refined sugar, and warmed up with spices like cinnamon and nutmeg. It all comes together lickety-split for the best darn granola you’ve ever had. (Or, at least it ranks right up there with my traditional homemade granola, which is another family favorite!)
Why You’ll Flip for This No-Oat Granola Recipe
When I make a batch of this gluten free granola, I just can’t help snacking on it during the day. But beyond snacking, this granola is great with yogurt and berries. Drizzle a little chocolate on top and you have yourself a tasty dessert!
- Perfectly crunchy and clustery. Is clustery a word? Well, it is now! I love how this granola forms big crunchy clusters of nuts and seeds. So good!
- Naturally sweetened. Who needs sugar?! Maple syrup adds all the sweetness we need.
- Wholesome and filling. Rather than being bulked up with oats, this gluten free granola is packed with nuts, seeds, and quinoa.
- Easy to customize. Use your favorites nuts, spices, or find another way to put your own spin on it!
What You’ll Need
As mentioned, this recipe is flexible. You can easily swap out any of these ingredients for another as long as the proportions remain the same. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Raw almonds – I love the BIG CRUNCH of almonds in granola.
- Coconut flakes – Be sure to use unsweetened; sweetened coconut can be cloyingly sweet and we want light sweetness here.
- Raw pecans – For some buttery, rich decadence.
- Pepitas – AKA pumpkin seeds. Sunflower seeds are a good swap!
- Dry quinoa – The quinoa adds more texture and protein than the usual granola.
- Chia seeds – Hello, omega-3 goodness!
- Spices – Cinnamon and nutmeg add cozy warmth. Cinnamon also tricks your senses into thinking something is sweeter than it actually is, which means we can get away with less sweetener.
- Coconut oil – I like to use unrefined coconut oil, which adds a little extra coconut flavor to the mix.
- Maple syrup – Honey would also work for natural sweetness, or try date syrup.
- Vanilla extract – The perfect complement to the spices and maple flavor! Vanilla paste also works.
- Hemp seeds – A protein superstar! I love adding hemp seeds (also known as hemp hearts) to anything I can for a protein boost.
How to Make Gluten Free Granola
Making your own granola is SO easy! I promise, once you give it a try, you will be a convert too.
- Prepare. Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Mix the dry ingredients. Stir the nuts, coconut, seeds, quinoa, and spices in a large bowl.
- Whisk the wet ingredients. Combine the melted coconut oil, maple syrup, and vanilla until smooth.
- Coat and bake. Toss together the wet and dry ingredients, the spread the mixture on the pan and bake for 30 minutes, stirring every 10 minutes for even baking.
- Finish and cool. Stir in the hemp seeds, cool completely, then serve or store.
Tips and Variations
This gluten free granola is easy as can be, but I have a few additional pointers for you before you get started.
- Make it extra clustery. Yes, clustery really IS a word now. If you like big clusters in your granola, you can pack it tighter on the baking sheet. You still want it in an even layer, just compacted together on the pan so it’s all touching. It’ll all bake together, then you can break it up into your desired size of clusters.
- Add dried fruit. Stir it in after the granola bakes but before it cools completely (this will help it stick to the granola a bit).
- Make it chocolatey. Stir in chocolate chips or chunks after the granola has cooled to keep it from melting, or add a drizzle of melted chocolate over the top, also after cooling.
Serving Suggestions
There are so many ways to enjoy this gluten free granola! Let’s discuss:
- Parfaits. My kids love layering it with yogurt and fruit or jam in jars for a make-ahead breakfast.
- As a topping. Sprinkle it on pancakes (protein chocolate pancakes, anyone?) or vanilla chia seed pudding.
- As a cereal. Serve it in a bowl with milk. Easy!
- Snacking. Easiest of all? Just eat it straight out of the container! (Or straight off of the pan if you can’t wait. No shame!)
Proper Storage
Store this gluten-free granola in an airtight container or jar at room temperature for up to 2 weeks.
More Wholesome Breakfast Ideas
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Description
This gluten-free granola is crunchy, full of cozy spices and sweetened with maple syrup. Heavy on nuts and seeds, it’s extra satisfying!
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper.
- To large bowl add almonds, coconut flakes, pecans, pepitas, dry quinoa, chia seeds, cinnamon and nutmeg. Stir all the ingredients together.
- To a small bowl add melted coconut oil, maple syrup and vanilla extract. Whisk to combine the oil and maple syrup.
- Pour the wet ingredients over the dry ingredients. Toss everything to coat the dry ingredients with the maple sauce.
- Pour granola mixture on parchment paper lined baking sheet.
- Bake for 30 minutes. Stirring every 10 minutes so the granola doesn’t burn.
- Remove from oven, add hemp seed. Stir together.
- Let cool and store in air tight container.
- Serve.
Nutrition
- Serving Size: 1/4 cup
- Calories: 274
- Sugar: 7 g
- Sodium: 2 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg