Cuisine Network


Homemade Gluten-Free Granola – Crunchy Breakfast

30 minutes. Cook
Scroll to recipe

Granola, with its satisfying crunch and delightful blend of flavors, has long been a beloved breakfast staple for many. But for those who follow a gluten-free diet, finding the perfect granola can be a challenge. Fear not, as we’re about to embark on a culinary journey to create a delicious, homemade Gluten-Free Granola that will leave your taste buds dancing. In this recipe, we’ll guide you through the process, from selecting the finest ingredients to baking up a batch of granola that’s not only gluten-free but also bursting with natural goodness. So, let’s dive in!

Historical Context: Granola’s history dates back to the 19th century when it was initially developed as a health food. Dr. James Caleb Jackson, a prominent figure in the early health food movement, is often credited with creating the first granola cereal. It was a simple mix of whole grains, baked until crispy. Later, granola gained popularity among outdoor enthusiasts for its portability and energy-boosting qualities. Today, granola is enjoyed in countless variations, and our gluten-free version keeps the tradition alive while accommodating dietary restrictions.


1. Preheat and Prepare:

  • Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

  • In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, chopped walnuts, shredded coconut, flax seeds, and chia seeds. Stir well to evenly distribute the ingredients.

3. Prepare Wet Ingredients:

  • In a small saucepan, warm the honey or maple syrup and melted coconut oil over low heat. Stir in the vanilla extract, cinnamon, and salt. Mix until well combined.

4. Combine Wet and Dry Ingredients:

  • Pour the warm honey or maple syrup mixture over the dry ingredients in the large bowl. Using a wooden spoon or spatula, gently fold the ingredients together until everything is evenly coated.

5. Spread on Baking Sheet:

  • Transfer the granola mixture onto the prepared baking sheet. Spread it out evenly, pressing it down slightly with the back of a spoon or spatula.

6. Bake to Perfection:

  • Bake in the preheated oven for approximately 30 minutes or until the granola turns golden brown. Be sure to stir the granola every 10 minutes to ensure even baking.

7. Add Dried Fruits (Optional):

  • If you’re adding dried fruits, remove the granola from the oven and sprinkle the dried fruits over the top. Press them gently into the warm granola.

8. Cool and Crunch:

  • Allow the granola to cool completely on a cooling rack. It will continue to crisp up as it cools.

9. Break into Clusters:

  • Once the granola is cool, break it into clusters of your desired size. Store in an airtight container for up to two weeks.

10. Serve and Enjoy: – Serve your homemade gluten-free granola with yogurt, milk, or simply enjoy it as a snack straight from the jar. Customize it with your favorite toppings like fresh berries or sliced bananas.

Conclusion: Homemade Gluten-Free Granola is a delightful way to start your day, offering a satisfying crunch and a burst of natural flavors. By following this recipe, you’ve not only created a gluten-free breakfast option but also a versatile snack that can be enjoyed anytime. Experiment with different nuts, seeds, and dried fruits to make it your own. With this granola recipe in your repertoire, you can savor the goodness of homemade goodness every morning. Enjoy your crunchy breakfast delight!


prep time
45 minutes.
cooking time
30 minutes.
8 servings
total time
45 minutes.


  • Large mixing bowl

  • Baking sheet

  • Parchment paper

  • Wooden spoon or spatula

  • Measuring cups and spoons

  • Small saucepan

  • Whisk

  • Cooling rack


  • 2 cups gluten-free rolled oats

  • 1/2 cup almonds, chopped

  • 1/2 cup walnuts, chopped

  • 1/2 cup unsweetened shredded coconut

  • 1/4 cup flax seeds

  • 1/4 cup chia seeds

  • 1/4 cup honey or maple syrup for a vegan option

  • 1/4 cup coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1 cup dried fruits (e.g., raisins, cranberries, or apricots), optional


Preheat to 325°F.
Mix dry ingredients.
Prepare wet ingredients.
Combine wet and dry.
More Servings

Danish Butter Cookies


Gluten-Free Lemon Poppy Seed Muffins - Zesty Breakfast


Quinoa and Chickpea Curry - Vegan Delight

0 0 votes
Article Rating
Notify of
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x

Indulge in global gastronomy. Get Lost in a world of flavor.

menu not selected