Yes, you can make gluten-free granola at home! It’s simple to do and comes together in less than an hour. This recipe for maple pecan granola is FULL of warm spices, is naturally sweetened, and is made with heart-healthy olive oil. There’s no better way to start your day!
Gluten-free granola with oats?
Yes! You can use oats in your homemade gluten-free granola. It’s simple, oats do not naturally contain gluten (they are not wheat). Which means it all comes down to how they are processed. If the oats are processed in a certified gluten-free facility, then they are safe for those who cannot have gluten (or choose not to).
How do you make sure they’re certified gluten-free? Look for a certified gluten-free notation on the packaging.
Naturally sweetened granola (no refined sugar added)
I always use natural sweeteners for my homemade granola. Not only are they healthier and more natural, but they add way more flavor than refined white sugar or corn syrup would.
For granola I usually stick to honey or maple syrup as the sweetener. Here, I also use some molasses for depth of flavor.
What you’ll need to make gluten-free granola:
- Certified gluten-free oats
- Nuts (you can use one variety or a mixture of nuts, I like pecans)
- Seeds (here I use flax seeds, but you can also use sunflower or chia)
- Olive oil
- Natural sweetener (maple syrup or honey)
- Spices (use what you like, here I use a combo of cinnamon, ginger, salt and cloves)
- Dried fruit (cranberries, raisins, chopped apricots, currents)
How to make gluten-free granola
The base of this gluten-free maple granola is old-fashioned oats and pecans. Both of which are gluten-free and both of which add a different kind of “crunch” to the granola. If you prefer almonds or walnuts over pecans, you can use those instead.
The process of making granola at home is really simple. Here are the basic steps:
- Combine dry ingredients (oats, nuts, seeds and spices).
- Whisk together the wet ingredients (olive oil, maple syrup, molasses, vanilla).
- Drizzle wet ingredients over dry and combine thoroughly.
- Press granola mixture into an even layer on a parchment-lined baking sheet.
- Bake granola, just barely stirring in the last quarter of baking.
- Sprinkle warm granola with dried fruit and let cool completely.
How to make granola with clusters
The best type of granola is one that has large chunky clusters. Most granola recipes (or packaged products) that have large clusters use corn syrup—and too much of it—to achieve that desirable texture.
After many trials and tests I have found that just barely stirring the granola (it’s more like shuffling) in the last quarter of baking creates wonderful clusters. The two most important things: don’t stir too early and don’t stir too much.
Seriously, use a spatula to move the granola around a bit to encourage some separation, don’t toss it like it’s a salad.
How to store granola
For the best results, store homemade granola in an airtight container at room temperature for up to two weeks.
Need to make it ahead? You can freeze it for up to three months in an airtight container.
How to serve granola:
- Over yogurt and homemade compote
- On ice cream
- On top of a smoothie
- With a splash of milk
- With some fruit and nut butter as a snack
Want more granola? Check out these granola recipes:
- Tahini & Maple Granola (GF, V)
- Honey & Almond Granola (GF)
- Healthy Granola with Popped Sorghum (GF)
- No-Bake Almond Butter Granola Bars (GF, V)
- Cherry & Almond Granola Bites (GF, V)
- Chewy Coconut & Date Granola Bars (GF, V)
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Maple Pecan Granola!
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Crunchy, nutty and full of spice, this granola is easy to make, gluten-free and full of whole grains and heart-healthy fats. Plus, it’s naturally sweetened and free of any refined sugar!
- 4 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 ½ cups raw pecan halves, roughly chopped (one 6-oz. bag)
- 3 tablespoons flax seeds
- 1 tablespoon dried ground ginger
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon kosher salt
- Pinch ground cloves (optional)
- 5 tablespoons olive oil
- ¼ cup pure maple syrup
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
Heat oven to 350°F. Line a baking sheet with parchment paper.
Combine oats, pecans, flax seeds, ginger, cinnamon, salt, and cloves in a large bowl.
Whisk together oil, maple syrup, molasses, and vanilla; drizzle over oat mixture and toss to thoroughly coat. Transfer oat mixture to prepared baking sheet and press into an even layer.
Bake granola until dark golden brown, 22–25 minutes, very lightly stirring after 15 minutes.
Remove granola from oven, sprinkle dried cranberries over top and let cool completely.
Store granola in an airtight container at room temperature for up to 2 weeks.
Make it low fat: Substitute 2 tablespoons of the oil for 1 beaten egg white.
Make it nut free: use seeds such as sunflower seeds or pepitas, in place of the pecans.
- Serving Size: ½ cup
- Calories: 155
- Sugar: 6g
- Sodium: 182mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten-free granola, homemade gluten-free granola, maple granola, maple pecan granola, healthy homemade granola