Gluten Free Granola (Healthy & Easy)
Senior Editor & Writer
Nicholetta Bokolas
Award-winning food blogger and writer sharing simple recipes, good food, and the stories that come with them.
I don’t know about you, but every time I pick up a bag of granola at the grocery store, I have the same reaction. First, I look at the price. Then I flip it over and read the ingredient list. Somehow, something that sounds healthy often ends up being loaded with sugar, seed oils, and ingredients I can’t even pronounce. So I started making my own. And I’ve never looked back. This healthy, homemade gluten free granola has become one of those recipes I always have sitting on my kitchen counter in an airtight container. It’s crunchy, nutty, lightly sweetened with pure maple syrup, packed with healthy fats and fibre, and manages to disappear faster than I expect every single time.
I sprinkle it over yogurt, toss it onto smoothie bowls, grab handfuls as an afternoon snack, and occasionally catch my kids sneaking it straight from the jar.
That’s when you know you’ve got a keeper.
The best part is that this healthy granola recipe is made with real, recognizable ingredients and comes together with very little effort.
One big batch keeps us happy for days.
Ingredients:
- 3 cups gluten-free rolled oats
- 1 cup pecans, roughly chopped
- 1 cup almonds, roughly chopped
- 1 cup unsweetened coconut flakes
- 1/4 cup hemp hearts
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup pure maple syrup
- 1/3 cup natural peanut butter, warmed
Instructions:
- Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free rolled oats, pecans, almonds, coconut flakes, hemp hearts, cinnamon, cloves, ginger, and cardamom.
- Stir until everything is evenly distributed.
- In a microwave-safe bowl, gently warm the peanut butter (or almond butter) for 20–30 seconds, just until smooth and easy to stir together.
- Pour the maple mixture and warm peanut butter over the dry ingredients and stir well until every oat and nut is evenly coated.
- Spread the granola mixture onto the prepared baking sheet in an even layer, gently pressing it down with the back of a spoon if you like larger granola clusters.
- Bake for 25–30 minutes, stirring once halfway through if you like a looser, cereal-like granola. This isn't necessary if you prefer large clusters.
- Remove from the oven and allow the granola to cool completely on the baking sheet.
- This is the secret to getting those crunchy clusters, so resist stirring it while it cools.
- Once completely cool, break the granola into clusters and transfer it to an airtight container.
- Enjoy it over yogurt, sprinkled onto smoothie bowls, with milk, over ice cream, or simply by the handful as a healthy snack.
- Store in an airtight container at room temperature for up to 2 weeks.
- Don't forget to rate this recipe and leave a comment!
Why I Started Making My Own Gluten Free Granola
For years, I assumed buying granola was easier.
Then I realized I could make a much bigger batch for a fraction of the cost.
Not only that, but I got to decide exactly what went into it.
More nuts.
Less sugar.
Better ingredients.
Real maple syrup.
No unnecessary fillers.
Now every time I make this homemade granola recipe, I wonder why I ever bought the boxed version in the first place.
It’s fresher.
It tastes better.
And my kitchen smells absolutely incredible while it bakes.
Why This Healthy Granola Recipe Works
There are lots of granola recipes online, but this one strikes my favourite balance.
It’s crunchy without being hard.
Sweet without being overly sugary.
Loaded with texture.
And filling enough to keep me satisfied all morning.
The combination of gluten-free oats, almonds, pecans, coconut flakes, hemp hearts, and warm spices creates layers of flavour in every bite.
The pure maple syrup adds just enough sweetness while the peanut butter helps everything stick together into those beautiful little granola clusters everyone loves.
It’s exactly what I want a healthy granola to be.
Simple.
Wholesome.
Delicious.
Ingredient Tips For This Healthy Gluten Free Granola Recipe
Use Certified Gluten-Free Oats
If you’re making this for someone with celiac disease or a gluten sensitivity, always use certified gluten-free oats.
They’re processed separately to avoid cross-contamination.
Don’t Skip the Spices
The cinnamon, cardamom, cloves, and ginger completely transform this granola.
The spices add warmth without making it overly sweet.
Maple Syrup Makes a Difference
I always use pure maple syrup.
It creates a rich flavour and helps everything caramelize beautifully in the oven.
If you don’t have maple syrup, honey can work too, although the flavour will change slightly.
Peanut Butter or Almond Butter?
Both work beautifully.
Natural nut butter creates a rich flavour and makes this vegan granola really shine.
The Secret to Perfect Granola Clusters
If you love those crunchy granola clusters, here’s my biggest tip.
Once you’ve mixed everything together in your large mixing bowl, spread the mixture onto a parchment paper-lined baking sheet in one even layer.
After it comes out of the oven, leave it alone.
Seriously.
Don’t stir it.
Don’t break it apart.
Let it cool completely before touching it.
That’s how you get those big, crunchy clusters everyone loves.
Patience pays off.
My Favourite Ways to Eat This Gluten Free Granola
One of the reasons I always keep this homemade granola recipe around is because it works for so much more than breakfast.
Some of my favourite ways to enjoy it include:
- Sprinkled over Greek yogurt with fresh berries
- Added to smoothie bowls
- As a grab-and-go afternoon snack
- Scattered over vanilla ice cream
- Mixed into overnight oats
- Packed into lunch boxes for kids
- Served with milk for a quick breakfast
Honestly, it’s hard to find a bad way to eat homemade granola.
Make This Gluten Free Granola Your Own
One of my favourite things about this homemade granola recipe is how easy it is to customize.
Try adding:
- Walnuts
- Pumpkin seeds
- Sunflower seeds
- Dried cranberries
- Raisins
- Chopped dates
- Vanilla extract
- Dark chocolate chips (after cooling)
You can also swap the pecans for more almonds, add extra coconut, or adjust the spices to suit your taste.
That’s the beauty of making your own granola.
You get to build exactly the flavour you love.
Storage Tips
This homemade granola recipe makes a nice big batch, which is exactly how I like it.
Once completely cooled, transfer the granola to an airtight container and store it at room temperature.
It stays fresh for up to two weeks—although I don’t think I’ve ever had a batch last that long.
If you want to make an even bigger batch, simply double the recipe and bake it on two baking sheets.
Future you will be very happy.
Want to Make Homemade Granola Bars?
If you love this granola, homemade granola bars are the next logical step.
They use many of the same wholesome ingredients but are pressed into bars that are perfect for lunch boxes, road trips, or busy mornings when you need breakfast on the go.
They’re just as satisfying and every bit as customizable.
Frequently Asked Questions
Is this granola naturally gluten free?
Yes! As long as you use certified gluten-free oats, this recipe is naturally gluten free.
How long does homemade granola last?
Stored in an airtight container, it stays fresh for up to two weeks.
Can I make it vegan?
Absolutely.
Simply use almond butter and maple syrup, and you’ll have a delicious vegan granola.
Why isn’t my granola crunchy?
Make sure you let it cool completely before breaking it apart.
That’s when it crisps up.
Can I freeze granola?
Yes!
Store it in a freezer-safe container for up to three months.
Why I Always Have a Jar on My Counter
Some recipes become favourites because they’re impressive.
Others become favourites because they quietly make everyday life a little easier.
This gluten free granola falls into the second category and it really is the best granola recipe I’ve made.
It gives me a healthy breakfast in minutes, makes afternoon snacks effortless, and always seems to make yogurt bowls feel a little more exciting.
I love knowing exactly what’s in it, I love that it saves money over store-bought granola, and I love that my whole family genuinely gets excited when I make a fresh batch.
For me, that’s what great recipes are all about.
Simple ingredients, everyday moments, and food that makes life just a little bit better.
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Nicholetta Bokolas
Nicholetta is an award-winning food blogger and writer whose work lives at the intersection of food and story. She shares simple, approachable recipes inspired by the flavours she grew up with, grounded in the belief that good food should never be too complicated. She is currently writing a food memoir that traces her grandmother’s journey from Greece to Canada, and the recipes that carried her through building a new life and a successful restaurant. A lifelong home cook, Nicholetta is most at home in the kitchen, cooking for the people she loves and gathering around a table where food is as much about connection as it is about what’s on the plate.
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I love the taste and the ease of which this granola came together. Love the clean and controlled ingredients. However, only 4 stars because, honestly, I was looking forward to the large clusters, chunky granola. There are NO clusters. NO chunks. I’m bummed! I followed the recipe to the “T”, didn’t touch it for hours. When I finally went to test it, it was loose granola. Just like cereal. I feel stirring it halfway through, as the directions indicated, was not the right thing to do since the initial direction indicated to press into the pan to get the chunks. Stirring that one time, halfway through, disrupted the chunking process.
I’ll make this again, because it’s super tasty (love the cardamom!), but next time, I’ll try not stirring halfway through.
Great recipe that isn’t overwhelming in the ingredient department. Feels great making homemade vs store bought. Just had some with fruit and yogurt for dessert 👌🏼
It’s a keeper for sure, Erin! Glad you liked it!
If I want to add pumpkin seeds, and dates OR raisins OR cranberries & vanilla abstract, do I have to omit something? What amount of vanilla extract would you suggest?
Hi Audrey, you can add about 1/2 cup pumpkin seeds to this along with some dried fruit for sure. I’d add about 2 tsp vanilla into the mixture and stir well so everything gets evenly coated. Enjoy!