Homemade Gluten-Free Granola
Crunchy, wholesome, and smells amazing while it bakes!
There’s something extra satisfying about making your own granola — especially when it’s this good. This gluten-free version is one of my go-tos: packed with oats, nuts, seeds, dried fruit, and gently spiced with cinnamon and vanilla. A mix of olive oil, coconut oil, and maple syrup gives it the perfect crisp, golden texture and a hint of caramel flavor.
It’s delicious with yogurt, plant milk, or just by the spoonful straight from the jar (no judgment here!). Here’s how to make it:
Gluten-Free Granola Recipe
Ingredients
3 cups gluten-free rolled oats
100 ml (about 1/3 cup + 1 tbsp) olive oil
100 ml maple syrup
1/2 cup coconut oil
2 tsp cinnamon
2 tsp vanilla sugar (or 1 tsp vanilla extract)
1 tsp salt
1/2 cup macadamia nuts
1/2 cup pecans
1¼ cups mixed seeds (pumpkin, sesame, sunflower – or your favorites)
150 g dried fruit (chopped – but skip the raisins, they burn!)
Instructions
Preheat the oven to 170°C (340°F).
In a large bowl, mix together the olive oil, maple syrup, and coconut oil. Stir in the oats, cinnamon, vanilla sugar, and salt.
Spread the mixture evenly on a baking tray lined with parchment paper. Bake for 15 minutes.
While it bakes, roughly chop the macadamia and pecan nuts. Mix them with your chosen seeds.
Chop the dried fruit (I like using a mix, but go with whatever you love — just not raisins). Stir them into the nut and seed mix.
Take the oats out of the oven, stir in the nut-fruit-seed mixture, and return to the oven for another 10 minutes.
Let cool completely before storing in an airtight jar.
💡 Tip: The granola crisps up as it cools, so don’t worry if it seems a little soft when you take it out. And the smell while it’s baking? Pure heaven.
Have you made your own granola before?
Let me know what you’d add to this mix — or tag me if you try it!
Instagram @alberteldar
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