Gluten-Free Classic Granola
By the Gluten Free Recipes team ·
Indulge in satisfyingly crunchy clusters of certified gluten-free oats, toasted nuts, and warm spices, kissed with a touch of sweetness. This homemade granola offers a delightful texture and comforting aroma, perfect for a wholesome start to your day or a satisfying snack.
At a glance: This easy breakfast recipe yields 8 servings in about 35 minutes (10 min prep, 25 min cook). It uses 8 ingredients — including certified gluten-free old-fashioned oats, mixed nuts, pumpkin seeds — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Classic Granola: When preparing this breakfast recipe, to ensure this recipe remains gluten-free, it is essential to use certified gluten-free oats and verify that all other ingredients, especially nuts and spices, are processed in a gluten-free facility. Be mindful of shared equipment in your kitchen In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Classic Granola: This recipe is naturally gluten-free, relying on certified gluten-free oats and avoiding any gluten-containing grains. Always check ingredient labels for certification.
Ingredients
- 3 cups certified gluten-free old-fashioned oats
- 1 cup mixed nuts (such as almonds, walnuts, pecans)
- 0.5 cup pumpkin seeds
- 0.5 cup honey or maple syrup
- 0.25 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 0.5 tsp ground cinnamon
- 0.5 tsp salt
Instructions
- 1
Preheat your oven to 325°F (160°C) and prepare a large baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking. This ensures your granola bakes evenly and doesn't adhere to the pan.
- 2
In a generously sized mixing bowl, combine the certified gluten-free old-fashioned oats, your chosen mixed nuts, and the pumpkin seeds. Ensure all the dry ingredients are well-distributed before proceeding to the next step.
- 3
In a separate, smaller bowl, whisk together the honey or maple syrup, melted coconut oil, pure vanilla extract, ground cinnamon, and salt until thoroughly combined. Pour this liquid mixture over the oat and nut mixture and toss everything together until all the dry ingredients are evenly coated with the wet ingredients, ensuring a consistent flavor throughout.
- 4
Spread the coated granola mixture in a single, even layer across the prepared baking sheet. Bake for approximately 20-25 minutes, stirring the granola halfway through the baking time, until it is golden brown and fragrant. Keep an eye on it to prevent burning, as ovens can vary.
- 5
Once baked to a beautiful golden hue, remove the baking sheet from the oven and allow the granola to cool completely on the sheet without stirring. This crucial step encourages the formation of delicious, satisfying clusters. Once fully cooled, break up any large clumps and store the granola in an airtight container at room temperature for up to two weeks.
Nutrition (per serving)
Tips & Notes
- Certified gluten-free oats vary by cut; any cut works in no-bake recipes, but certified gluten-free rolled oats hold their shape better when baked.
- Coconut milk separates in the can — stir or shake well before using.
- Honey is sweeter than sugar — if substituting, use 3/4 cup honey per 1 cup sugar and reduce liquid by 1/4 cup.
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