Illustrative serving image, not a documented photograph of a kitchen-tested batch. Yogurt and fresh berries shown are not included in the granola quantities.
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Baked gluten-free oats with nuts, seeds and a sweetener.
Kitchen-testing note: A documented cooking test is pending. Timings in the method are estimates; finished yield and results have not been confirmed in our current testing log. Nutrition figures and unsupported historical rating totals have been removed.
Before you cook
Use oats labeled gluten-free. A version made with honey is not vegan. Cool the granola before adding the dried fruit or storing it; the cooling period adds to elapsed time. Nuts and other allergens require their own ingredient checks.
Choosing gluten-free ingredients
Check the exact products you buy, especially flour, oats, bread, pasta, sauces and broth. Gluten-free labeling and third-party certification are different. A recipe page or scanner cannot guarantee a dish’s preparation. Use clean equipment and protect ingredients from contact with gluten-containing foods. Gluten-free does not mean free of dairy, eggs, nuts or other allergens. See the FDA guide to gluten-free labels.
2x and 3x show total ingredients for two or three separate batches. Cook each batch using the original method: amounts written in the steps, pan sizes and cooking times apply to one batch.
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1Preheat and Prep Preheat your oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
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2Mix Dry Ingredients In a large bowl, combine the gluten-free rolled oats, chopped nuts, shredded coconut (if using), cinnamon, and sea salt. Stir these together so the spices are evenly distributed.
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3Combine Wet Ingredients In a separate bowl, whisk together the melted coconut oil, honey, maple syrup, and vanilla extract until smooth and well combined.
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4Combine and Toss Pour the wet mixture over the dry ingredients. Use a spatula or wooden spoon to thoroughly coat every oat and nut with the sticky sweet mixture.
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5Bake Low and Slow Spread the granola mixture evenly on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through to ensure even browning. Watch closely toward the end to avoid burning.
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6Cool and Add Mix-Ins Once golden and fragrant, remove the granola from the oven and let it cool completely on the pan. After cooling, stir in chocolate chips or dried fruit if desired. Store in an airtight container.
Handling ingredients
Do not taste raw batter or dough. Gluten-free flour is not automatically ready to eat. See FDA flour handling guidance. Let baked goods cool as directed. Storage depends on the finished ingredients; cream-cheese frosting, custard and perishable toppings need refrigeration.
Browse the gluten-free recipe collection and read each recipe’s current testing notes.
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