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  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe
  • Gluten-Free Granola Recipe

Gluten-Free Granola Recipe

Food | April 04, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 65
  • 24
  • Easy

This GLUTEN-FREE GRANOLA recipe will become a favourite breakfast or brunch offering, whether you’re at home or the cottage. It’s so good, you’ll want to double the recipe!

Every time I plan a weekend at the cottage, I send out meal assignments in advance and my friends always happily oblige, each preparing a meal over the course of their stay. However, breakfast is my domain; I always look after this important first meal. The key to starting the day off right? Making this GLUTEN-FREE GRANOLA recipe!

Cottage breakfasts include fresh berries and other fruit served with yoghurt, St. Urbain bagels, juice, coffee and tea. I usually make the granola the night before I head up north and keep it in a handsome, covered canister on the counter as a beacon to early risers looking for a wonderful treat.

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.

Interested in how to make homemade granola? Here are a few things to keep in mind:

Gluten-Free Granola 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 brands like Bob’s Red Mill and Splendor Garden, or ask your grocery store for additional suggestions. Links to purchase both of these superior brands are listed below.

Gluten-Free Granola Recipe


An assortment of nuts really raises the flavour profile of this crunchy granola and I like to include walnuts, pecans, almonds and cashews, as well as sunflower and pumpkin seeds. Please note, I ALWAYS add half a cup of pumpkin seeds to this recipe, but I went to three stores while preparing this story and no one had any!

Of course, the sky’s the limit, so additional ingredients can include pistachios, peanuts, sesame seeds, flax and even hemp. Play around with your selection until you create a granola that best suits your taste.

Gluten-Free Granola Recipe


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.

Gluten-Free Granola Recipe


I started adding the coconut a few years back and am happy I did. It adds yet a bit more nutty flavour into this mix – not that it needed it, but in this recipe, more is more. One suggestion: always use unsweetened coconut to avoid a sugar spike so early in the day.

Cranberries and raisins have become standard when I make this recipe, but you can also add currants, cherries, 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.

I always suggest that cottage guests help themselves to this granola and enjoy it with either 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 this GLUTEN-FREE GRANOLA with fruit juice instead of dairy is the only way to go.

Looking to really amp up the healthy? Try it with our CHERRY MOJITO FRUIT SALAD – it’s a perfect pairing!

Crunchy, flavourful and healthy, this GLUTEN-FREE GRANOLA will guarantee a fabulous start to your morning. Enjoy!


4 Responses to “Gluten-Free Granola Recipe”

  1. Elizabeth Vlug says:

    You have the best recipes!! Just popped this one in the oven, smells amazing. Thanks once again for sharing your fabulous recipes. ps. Now if only we could do something about owning a cottage. 😉 Hope you are having a wonderful Sunday.

  2. […] for some other delicious, healthy flavours to go with this salad? Try serving TEFF PORRIDGE or our HOMEMADE GLUTEN FREE GRANOLA. Don’t forget to also check out our 1-minute smoothie and freshly squeezed juice videos on THIS […]

  3. […] but here’s how we do things at Weekend at the Cottage! Serve it with plain yoghurt and this GLUTEN-FREE GRANOLA. Imagine it all chunky and drippy over this HOMEMADE VANILLA ICE CREAM. Lastly, place a little bowl […]


Ingredients & Amounts

  • 3 cups of gluten-free rolled oats
  • 1 cup of chopped pecans
  • 1 cup of unsweetened shredded coconut
  • ½ cup of chopped walnuts
  • ½ cup of sliced almonds
  • ½ cup of sunflower seeds
  • ½ cup of pumpkin seeds
  • 1 tablespoon of ground cinnamon
  • 1 cup of dried cranberries
  • 1 cup of raisins
  • For the liquid:
  • ¼ cup of water
  • 1 tablespoon of vanilla extract
  • ¼ cup of pure Canadian maple syrup
  • ¼ teaspoon of kosher salt
  • 2 tablespoons of coconut oil


  1. Preheat oven to 250°F with the racks in the upper and middle positions. Line two large baking sheets with parchment paper.
  2. Place oats, nuts, seeds, coconut and cinnamon in a large bowl and stir until well mixed.
  3. Add water, vanilla, maple syrup, salt and coconut oil to a small saucepan. Heat on medium-high until liquid is hot, then pour it over the dry ingredients and stir until everything is evenly coated.
  4. Divide the granola and spread out evenly on the two baking sheets. Transfer to the oven and bake for an hour, switching the upper and lower pans at the 30-minute mark.
  5. Remove from oven. Sprinkle equal amounts of dried cranberries and raisins over each sheet of granola and cool. Transfer to an airtight container until use.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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