This homemade gluten-free Granola has been a staple at our family breakfast table for a very long time.
It’s simple, wholesome and tasty which is just what homemade Granola should be. Plus it’s naturally gluten-free!!
Why you’ll love this recipe
Anyone who knows me will know that I love breakfast. Whether it’s mini pancakes, porridge or this delicious crunchy gluten-free Granola, I never miss breakfast and I love all breakfast food.
So when I found a granola recipe in Nigella’s Feast cookbook (quite a few years ago – I think I have the 2006 edition), I had to try it out. Since then I have been making some version or another, adjusting the recipe until it is mine.
What I do love is the idea of using apple sauce which sort of makes everything stick together and clump in the best kind of way but it’s not as sweet as using all honey. This homemade gluten-free Granola is not too high in the sugar department nor in the oil but I really like to use good olive oil and local honey.
Gluten-free granola is expensive to buy so making your own is worthwhile. Plus the commercial variety is quite sweet. Use this recipe to make your own delicious gluten-free granola!
Just set aside 30 minutes to put this recipe together then 30 minutes to bake it.
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Unlike a lot of baking recipe, making good gluten-free granola is not an exact science. If you put a little extra of this or that, or if you don’t have enough of an ingredients, it’s not going to fail. The basic ingredients are so simple.
- rolled oats
- spices for flavor
- sweeteners (I use a little brown sugar, apple puree and honey)
- light olive oil (or you could use melted butter)
If you are preparing this granola for someone who absolutely cannot have any gluten, be sure to check the ingredient labels to ensure all ingredients are gluten-free.
Don’t get too caught up in the quantities. A delicious ratio is approximately 1:1 rolled oats to combination of nuts and seed. Then you can add whatever flavorings you like – coconut, dried fruit, chocolate, cocoa or whatever gluten-free ingredient that takes your fancy.
If you aren’t a fan of pistachio or hazelnuts, swap for almonds and walnuts or whatever nuts you like. The same goes for the seeds. It’s just a good idea to keep to the same ratios but otherwise this recipe is an open book for you to suit your tastes. If you prefer you could reduce or leave out the brown sugar entirely though it’s not a big quantity over such a large recipe.
If you substitute ingredients, generally try to keep the wet to dry ratio about the same.
When baking your gluten-free granola, use your nose to guide you and check the granola visually. If it looks like it is browning too quickly, lower the temperature. If it still seems damp, toast it a little more.
Tips for success and FAQ’s
This Granola will keep for about two weeks in an airtight container if completely dried and crispy. I usually fill a zip lock plastic bag with crispy, granola then put the sealed bag into an airtight container just to be sure. You could also freeze half of the freshly made batch in a zip lock bag or if you don’t use it every day, freeze the entire batch and use directly from the freezer – crispy granola guaranteed .
This easy gluten-free Granola recipe makes a big batch so you are going to ask me how you’ll get through it. Here’s how:-
- I like it with tangy Greek yogurt, fresh fruit and a drizzle of local honey.
- Eat it out of your hand for a snack.
- Fill small containers with granola for your children’s lunch boxes
- Top stewed fruit for a fast crumble dessert,
Very rarely will you find our pantry without this crunchy gluten-free granola.
If you enjoyed this recipe, I’d really appreciate a star rating and a comment or tag me on instagram @marcellina.in.cucina.
Either way, I love to hear from you!
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Gluten-free Granola Recipe
- 3 cups rolled oats
- 1 cup shredded coconut unsweetened
- ¾ cup pistachio nuts coarsely chopped
- ¾ cup hazelnuts coarsely chopped
- ½ cup pepitas
- ¼ cup chia seeds
- ¼ cup linseed seeds
- ¼ cup sunflower seeds
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon salt flakes
- ⅓ cup apple sauce/puree see notes
- 4 tablespoons honey
- 4 tablespoons olive oil
- Preheat oven to 350°F/180ºC. Line a deep baking pan with baking paper.
- In the baking pan place oats, pistachio nuts, hazelnuts, coconut, pepitas, sunflower seeds, chia seeds, linseed seeds, brown sugar, cinnamon, ginger and salt. Mix well.
- In a small bowl, mix together apple sauce, honey and olive oil. Pour over rolled oats mixture. Mix to combine all ingredients.
- Bake in oven for 50 minutes, stirring every 10 minutes to avoid burning.
- After 50 minutes, remove the baking pan and with the back of a spoon lightly press down the granola. This will cause the granola to stick together so that you have some crunchy clumps. Return the pan of granola to the oven and switch the oven off but leave it in the oven to cool to ensure crispy granola.
- Store in airtight container. See notes for long storage.
- Peel and finely diced apples
- Place in a small saucepand with a spoonful or two of water
- Bring to a simmer over low heat
- Continue to cook slowly until apple is softened
- Add more water if it is beginning to dry out.
- Press soft fruit through a sieve or puree in a blender until smooth