Gluten-Free Oat-Free Granola
By the Gluten Free Recipes team ·
Achieve a satisfying crunch with this delightful oat-free granola, packed with nutty flavors and a hint of sweetness. This recipe offers a wholesome and delicious alternative for your breakfast bowl or yogurt parfait.
At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 8 ingredients — including mixed nuts, seeds, unsweetened shredded coconut — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Oat-Free Granola: When preparing this breakfast recipe, 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 Oat-Free Granola: This recipe is naturally free from gluten-containing grains, making it a safe and delicious option for those with celiac disease or gluten sensitivities.
Ingredients
- 2 cups mixed nuts (almonds, walnuts, pecans)
- 1 cup seeds (pumpkin seeds, sunflower seeds)
- 0.5 cup unsweetened shredded coconut
- 0.5 cup maple syrup
- 3 tbsp coconut oil, melted
- 1 tsp cinnamon
- 0.5 tsp vanilla extract
- 0.25 tsp salt
Instructions
- 1
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper. In a large bowl, combine the mixed nuts, seeds, and unsweetened shredded coconut, ensuring they are evenly distributed.
- 2
In a separate small bowl, whisk together the maple syrup, melted coconut oil, cinnamon, vanilla extract, and salt until well combined. This mixture will form the flavorful coating for your granola.
- 3
Pour the wet ingredients over the dry ingredients in the large bowl. Gently toss everything together with a spatula or your hands until the nuts, seeds, and coconut are thoroughly coated. Ensure no dry pockets remain.
- 4
Spread the coated mixture in an even layer on the prepared baking sheet. Bake for approximately 20 minutes, stirring halfway through, until the granola is golden brown and fragrant. Be careful not to overbake, as it can burn quickly.
- 5
Remove the baking sheet from the oven and let the granola cool completely on the sheet. As it cools, it will become wonderfully crisp and crunchy. Once cooled, break up any large clumps and serve immediately or store in an airtight container.
Nutrition (per serving)
Tips & Notes
- Coconut milk separates in the can — stir or shake well before using.
- Refrigerate maple syrup after opening and use within a year.
- Pure vanilla extract (not imitation) gives a much more complex, rounded flavor — worth the cost in simple recipes.
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