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Overhead image of granola on a baking sheet with a spoon laid over top

Gluten-Free Maple Pecan Granola

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 ½ cups 1x
  • Category: Breakfast/Snack
  • Method: Bake
  • Cuisine: American


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: 1/2 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

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