Preheat oven to 250°F with the racks in the upper and middle positions. Line two large baking sheets with parchment paper.
Prepare the glaze: Add water, vanilla, maple syrup, salt and coconut oil to a small saucepan. Heat on medium-high until glaze is hot.
Mix granola: Place oats, nuts, seeds, coconut and cinnamon in a large bowl and stir until well mixed. Pour glaze over the dry ingredients and stir until everything is evenly coated.
Bake the granola: Divide the granola between two baking sheets and spread out into an even layer. Transfer to the oven and bake for an hour, switching the upper and lower pans at the 30-minute mark.
Remove from oven. Sprinkle equal amounts of dried cranberries and raisins over each sheet and cool. Transfer to an airtight container until use.
Our Best Gluten-Free Granola
Ingredients
3 cups gluten-free rolled oats
1 cup chopped pecans
1 cup unsweetened shredded coconut
½ cup chopped walnuts
½ cup sliced almonds
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup raw cashews, chopped
1 tablespoon ground cinnamon
1 cup dried cranberries
1 cup raisins
For the liquid:
¼ cup water
¼ cup maple syrup
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
2 tablespoons coconut oil
Directions
Preheat oven to 250°F with the racks in the upper and middle positions. Line two large baking sheets with parchment paper.
Prepare the glaze: Add water, vanilla, maple syrup, salt and coconut oil to a small saucepan. Heat on medium-high until glaze is hot.
Mix granola: Place oats, nuts, seeds, coconut and cinnamon in a large bowl and stir until well mixed. Pour glaze over the dry ingredients and stir until everything is evenly coated.
Bake the granola: Divide the granola between two baking sheets and spread out into an even layer. Transfer to the oven and bake for an hour, switching the upper and lower pans at the 30-minute mark.
Remove from oven. Sprinkle equal amounts of dried cranberries and raisins over each sheet and cool. Transfer to an airtight container until use.
Our Best Gluten-Free Granola
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Gluten-free rolled oats assorted nuts seeds and dried fruit all baked in a lightly sweetened glaze…
You deserve the best, like OUR BEST GLUTEN-FREE GRANOLA!
Every time I plan a weekend at the cottage, I send out meal assignments in advance. My family and friends always seem happy to oblige, each preparing a meal over the course of their stay. The one meal I never assign is breakfast because I love looking after this all-important first meal of the day. But truth be told, it’s really easy thanks to OUR BEST GLUTEN-FREE GRANOLA recipe!
Because this is so fantastic, and because everyone’s always asking me for the recipe, I know you’ll probably want to save it for easy reference. You can BOOKMARK this page and also PIN it to a breakfast or cereal page on PINTEREST.
I always have this granola recipe made and at the ready for guests to enjoy when they first get up to the cottage. It always warms my heart to see someone heading down to the dock early in the morning, a bowl of granola in hand, ready to start the day off right!
Here are a few things to help you make and enjoy OUR BEST GLUTEN-FREE GRANOLA!
NUTS ON A ROLL
An assortment of nuts really raises the flavour profile of this crunchy granola, and as you can see, I like to include lots. Walnuts, pecans, almonds, and cashews always make the cut, but I also like adding sunflower and pumpkin seeds too. Feel free to experiment and add other ingredients like pistachios, peanuts, sesame seeds, flax and even hemp. They all work well in this recipe.
Gluten-free rolled oats are the order of the day for this recipe. Using them is an extra-nice consideration in case you have someone with gluten intolerance in your midst. Look for gluten-free oats in the specialty baking section of your grocery or bulk food store.
GLAZED OVER
Using maple syrup as part of the glaze for this recipe adds yet another layer of deliciousness, but if you don’t have any, feel free to substitute with brown sugar. You can also reduce the quantity of syrup or sugar if it’s too sweet for your taste. Don’t skip the addition of the vanilla extract or the salt when you warm up this glaze; both add a wonderful flavour to the finished cereal.
FRUIT LOVE
Cranberries and raisins have become standard when I make this recipe, but you can also add currants, cherries, dried blueberries and even chopped dried apricots. Just remember to add the dried fruit after the granola has come out of the oven so that it doesn’t become hard or taste burnt.
BIG LOVE
A few years back I packaged up portions of granola and sent it home with friends after a memorable weekend at the cottage. A few days later one of them called to thank me for the best gift, ever.
This helped me realize how much people appreciate this tasty treat. I now package it up in canning jars with string-tied paper caps and a handwritten message expressing big love. Go ahead, and put this idea to good use.
GOOD MORNING!
Last few things: I always suggest that cottage guests help themselves to this granola and enjoy it with either cow’s milk, almond milk or yoghurt and fresh fruit.
An additional suggestion is to enjoy it with nothing more than orange or cranberry juice. What? It’s true, my sister Milisa and I discovered this years ago, sitting on the dock one sunny morning. In our humble opinion, eating OUR BEST GLUTEN-FREE GRANOLA with fruit juice instead of dairy is the only way to go.
You will be amazed when you first make this recipe; it’s so simple yet wonderfully crunchy and nutty. It’s a cereal that’s both memorable and healthy to boot.
Looking to really amp up the healthy? Try it with our HEALTHY FRUIT SALAD – it’s a perfect pairing!
Crunchy, flavourful and healthy, this GLUTEN-FREE GRANOLA will guarantee a fabulous start to your morning. Enjoy!
Preheat oven to 250°F with the racks in the upper and middle positions. Line two large baking sheets with parchment paper.
Prepare the glaze: Add water, vanilla, maple syrup, salt and coconut oil to a small saucepan. Heat on medium-high until glaze is hot.
Mix granola: Place oats, nuts, seeds, coconut and cinnamon in a large bowl and stir until well mixed. Pour glaze over the dry ingredients and stir until everything is evenly coated.
Bake the granola: Divide the granola between two baking sheets and spread out into an even layer. Transfer to the oven and bake for an hour, switching the upper and lower pans at the 30-minute mark.
Remove from oven. Sprinkle equal amounts of dried cranberries and raisins over each sheet and cool. Transfer to an airtight container until use.
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