Easy Gluten Free Granola

I have a granola obsession. I eat it about five times a week. No joking here. This Easy Gluten Free Granola recipe is my new go-to granola favorite. It starts with gluten free rolled oats (my favorite one is from Trader Joes). I add raw pecans, almonds, pumpkin seeds, flaxseeds and cinnamon for my base. My liquid mixture is comprised of a mixture of honey, maple syrup, coconut oil and vanilla. Bake it in the oven, and it is that simple.

I am so picky about granola. Honestly, I have tried every single granola brand out there. I cannot find one store brand that has wowed me over. When my daughter and I put this version together, I have been making it ever since.

How I use granola:

•Top off smoothie bowls or smoothies

•Add to Greek Yogurt with fresh fruit

•Eat as a grab-and-go snack.

•Add to warm oatmeal

•Serve with milk

•Give as a gift

If you want to add or subtract nuts to my recipe, go ahead. Also, if you want to add dried fruit to the mixture, add after baking.

If I do ever purchase granola, my favorite is the grainless granola is from Alabama Biscuit in Birmingham.

Easy Gluten Free Granola

Prep Times:

15 minutes


about 6 cups


3 cups gluten free oats
11/2 cups pecan pieces
3/4 cup slivered almonds
1/3 cup raw pumpkin seeds
1/4 cup ground flaxseeds
11/2 teaspoon ground cinnamon
Pinch salt
1/2 cup honey
1/4 cup maple syrup
1/3 cup vegetable or coconut oil
1 teaspoon vanilla extract


1. Preheat oven to 250F.

2. Combine oats, pecans, almonds, pumpkin seeds, flaxseeds, cinnamon and salt in a large mixing bowl. In a separate bowl whisk together honey, maple syrup, oil and vanilla. Pour liquid mixture into the oat mixture, stirring until all ingredients have been coated.

3. Place mixture on a large lightly greased baking sheet. Cook 1 hour, stirring ever 15 minutes. Let cool completely and store in an airtight container for up to two weeks.

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