This Healthy Gluten-Free Granola is so easy to make and full of fibre and healthy carbs. Sweetened only with honey – perfect for breakfast or a mid-afternoon snack.
After finally getting my endoscopy and stomach biopsy results back, the diagnosis of non-celiac gluten sensitivity kicked my butt into really going gluten free.
When you first go gluten-free, it can be hard to know what to eat and you end up feeling a bit lost – like what the heck should I eat for breakfast?
Eggs can get old after a while.
This Healthy Gluten-Free Granola is a welcome change to plain ol’ oatmeal and breaks any “egg rut” you may find yourself in.
Now, this granola is NOT clumps of hard, overly-sweet, oat-like particles. You know how some store-bough granola is so sugary?
This granola is not like that.
It’s more like slightly sweetened and lightly toasted oats with some dried fruit and nuts😋
So if you’re looking for a granola that’s healthy and gluten-free, you’ve soooo gotta try this one.
Is granola healthy?
Like muffins, traditionally, I feel like granola gets this “healthy halo” but of course, each varies so much in terms of sugar, fat and sodium content from brand to brand.
For the most part, you’re better off to make your own and this recipe is SO EASY that you’ll be amazed. Promise.
Is granola easy to make?
Totally. We don’t got time for complicated!😉
And this easy granola recipe is perfect to make on the weekend for breakfast all week.
Here’s what you’ll need to make this easy gluten-free granola:
- Gluten-Free oats – I usually buy these ones from Only Oats
- Ground flax seed
- Slivered almonds – could also use walnuts or even whole almonds
- White sesame seeds
- Shredded and unsweetened coconut
- Pepitas – raw, hulled green pumpkin seeds
- Olive oil
- Honey – could use maple syrup too
- Dried cranberries
And that’s it!
Hope you love this Healthy Gluten-Free Granola as much as we do🙋♀️
Want more gluten-free snacks? Check these out:
Healthy Gluten Free Granola
- 2 cups gluten-free oats
- 1/2 cup ground flax seed
- 1/4 cup slivered almonds
- 1/4 cup white sesame seeds
- 1/4 cup shredded unsweetened coconut
- 1/4 cup raw hulled green pumpkin seeds pepitas
- 2 Tbsp olive oil
- 3 Tbsp maple syrup or liquid honey
- 1 tsp ground cinnamon
- 1/3 cup dried cranberries
- Move your top oven rack under the broiler. Pre-heat the broiler.
- Combine gluten-free oats, ground flax seed, slivered almonds, white sesame seeds, shredded coconut and pepitas in a large bowl.
- Spread on a large baking sheet in a single layer.
- Place the oat mixture under the broiler for 2-3 minutes total, shaking the pan every 30 seconds to re-distribute the mixture. Be careful not to burn yourself (or the granola!) Check at least every 30 seconds. NOTE: the coconut is usually the first thing to get browned. Near the end of this process, you'll even hear some popping or cracking as the nuts get toasted.
- Once you can start to smell the mixture and you can see the coconut, nuts and/or oats getting brown and toasted, remove from the oven. Turn off the broiler.
- Cool mixture on a plate or another baking sheet.
- While the granola cools, heat the olive oil, maple syrup (or honey) and cinnamon over low heat in a small sauce pan. Whisk together.
- Once cooled, place the granola mixture back into a large bowl. Pour the olive oil and maple syrup mixture over the granola and stir to combine.
- Stir in the dried cranberries.
- Keep in an air-tight container for up to 4 days.