Gluten Free Granola -

5 from 1 vote

Gluten Free Granola

Cozy gluten-free granola is packed with rolled oats, sliced almonds, pumpkin seeds, shredded coconut, maple syrup, and warming spices.

Prep Time5

Cook Time22

Total Time27

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 252kcal

Author: Nicole Spiridakis

Ingredients

8 cups old fashioned (rolled) oats
1 cup pumpkin seeds
1 cup sliced almonds
1 cup unsweetened shredded coconut
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon fine sea salt
6 tablespoons olive oil
6 tablespoons maple syrup

Instructions

Preheat oven to 325℉. Line two large baking sheets with parchment paper.
Place the oats, pumpkin seeds, sliced almonds, and coconut in a large bowl. Add the ground ginger, cardamom, and salt. Stir to combine. Add the olive oil and maple syrup and stir very well so that the oat mixture is coated with the oil and syrup.
Spread the granola evenly on the baking sheets. Place in the oven and bake for about 22 minutes, depending on how well-cooked you like your granola. Remove from the oven and let the granola cool completely on the pans, about 30 minutes. It will crisp up a bit more as it sets.
Store the granola in an airtight container at room temperature.

Notes

Mix it well: When you add the olive oil and maple syrup, take your time folding and stirring the granola mix together. You want to get the mixture pretty well-coated with the oil and syrup so that there aren't any dry bits.
Watch the cooking time: Every oven is different, and while I have settled on 22 minutes as the ideal cooking time for this recipe, you may find that you need a bit more or less time. The goal is to get the granola nicely toasted but not too toasted and definitely not burned.
Stir - or not: Confession: I don't always stir the granola while it's cooking. If you can, great - go ahead and give it a stir about halfway through the cooking time. But if you can't it will still taste amazing.
Cool it thoroughly: Granola needs to cool on the pans so that it crisps up completely. I let my granola cool on the baking sheets for at least 1 hour before transferring it to an airtight container.
Try honey: Honey is another classic addition to granola. Try substituting half of the maple syrup for honey (so, 3 tablespoons each of maple syrup and honey), or swap it completely for the maple syrup.
Go sweeter: As mentioned, I think this granola is just the right amount of sweet. But, I know that some like a bit more! Feel free to add more maple syrup to suit your tastes.
Other spices: The combination of cardamom and ginger is a special one, but you can use any dried spices you like. Cinnamon is a classic choice, for example.
Make it saltier: I find that 1 teaspoon of sea salt is just right to suit my taste. However, I've made other recipes that call for more salt - you can add up to 1 ½ teaspoons of salt if you like.
Add more nuts and seeds: If you want to make this granola even heartier, you could add 1 ½-2 cups of pumpkin seeds and sliced almonds rather than 1 cup of each.
Other add-ins: I don't love dried fruit in granola, and prefer to eat it with a handful of fresh fruit instead. But you can totally add dried fruit to your granola! Just make sure to stir in the fruit AFTER you've baked the granola.

Nutrition