Home Made Gluten Free Granola
Home Made Gluten Free Granola
I’ve been LOVING making myself homemade granola more than anything else. Im a big snacker so its great having a little something to grab and nibble throught the day or to start my day. There’s a comfort in knowing exactly what’s in it and a little pride, too. It’s crunchy, a little sweet, and endlessly versatile. I’ll toss it on smoothie bowls, pack it in my bag for the day, or just eat it by the spoonful when I need a quick bite. It’s simple, satisfying, and somehow always hits the mark.
Prep Time: ~10 minutes
Servings: about 6
Bake Time: 21-24 minutes
Storage: up to 2 weeks in mason jar, or freeze for up to 3
Ingredients :
4 cups certified gluten‑free rolled oats
1½ cups raw nuts and/or seeds
½ tsp fine sea salt
½ tsp ground cinnamon
½ cup melted coconut oil
½ cup maple syrup
1 tsp pure vanilla extract
⅔ cup dried fruit, chopped if large (dried cranberries, raisins, apricots, cherries, berries)
Directions:
Preheat oven to 350 °F (175 °C) and line a rimmed baking sheet with parchment paper.
In a large bowl, stir together oats, nuts/seeds, salt, and cinnamon until evenly mixed.
Whisk melted oil, maple syrup, and vanilla together; pour over dry mixture and stir until everything is lightly coated.
Spread the granola on the baking sheet in a thin, even layer.
Bake 21–24 minutes, stirring halfway. Press gently with a spatula at the stir point if you want bigger clusters.
Allow to cool completely (30–45 min or leave it overnight)—it crisps as it cools.
Once cooled, stir in the dried fruit. Break into chunks or keep it loose according to your mood.
perks:
It’s as nourishing as it is delicious—packed with fiber, antioxidants, and just the right amount of sweetness. Perfect for meal prep or gifting, it jars up beautifully and keeps well for days.
