Gluten-Free Granola

This crunchy gluten-free granola features pecans, almonds and shredded coconut for a tasty flavor combination. It's also vegan, refined sugar-free and has no added oil! Enjoy for breakfast or as a snack. Also makes the perfect addition to chia pudding, vegan yogurt or a smoothie bowl. Great for gifting too!

Course Breakfast, Snack

Cuisine American, Gluten-Free, Vegan

Keyword almonds, dairy-free, gluten free, granola, oil free, pecans, vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings -18 (makes approximately 4 ½ cups of granola)

Calories 323kcal

Author Sherri Hall

Ingredients

1 cup whole-grain, gluten-free oats
¾ cup almond flour (finely ground from blanched almonds)
1 cup pecan halves, chopped into large pieces (or purchase already chopped)
1 cup sliced almonds
½ cup unsweetened shredded coconut
½ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
½ teaspoon fine sea salt or kosher salt

Instructions

Preheat oven to 325° F.
Add all of the ingredients to a large mixing bowl and mix with a spoon or silicone spatula until well combined.
Spread out the granola evenly in a single layer on a non-stick baking sheet or baking sheet lined with parchment paper. Press down the granola with a spatula.
Bake for 15 minutes.
Stir the granola around and then press down again with the spatula.
Bake for another 10-15 minutes until golden brown but not burned.
Allow the granola to cool to room temperature before transferring to a *mason jar or other airtight container for storage.

Video

Notes

*I store my granola in a sealed mason jar at room temperature. Stored this way, the granola lasts approximately 1 month.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition