How to make gluten free granola
Granola feels like it should be simple. Oats, nuts, something sweet, maybe a little crunch. And yet, if you eat gluten free, granola is one of those foods that quietly causes the most confusion — and the most label checking.
Some granola is safe. Some isn’t. Some looks gluten free but isn’t made with certified oats. Others are processed in shared facilities and never clearly say so.
That’s why learning how to make gluten free granola at home is such a game-changer.
Homemade granola gives you control over the oats, the sweetness, the texture, and the add-ins — and it tastes better than most store-bought versions anyway. You can make it crunchy or cluster-heavy, lightly sweet or dessert-leaning, nut-free or packed with seeds.
This guide starts with a detailed, reliable gluten free granola recipe you can make right away, then walks you through variations, storage tips, and common mistakes to avoid.
The Best Gluten Free Granola Recipe (Start Here)
This is a foundational gluten free granola recipe. Once you’ve made it once, you can customize it endlessly.
Ingredients
- 3 cups certified gluten free rolled oats
- 1 cup raw nuts (almonds, pecans, or walnuts), roughly chopped
- ½ cup seeds (pumpkin seeds, sunflower seeds, or a mix)
- ⅓ cup maple syrup or honey
- ¼ cup neutral oil (avocado oil or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional add-ins (added after baking):
- Dried fruit
- Chocolate chips
- Coconut flakes
Instructions (Step-by-Step)
- Preheat your oven to 325°F (165°C).
Line a large baking sheet with parchment paper. - Mix the dry ingredients.
In a large bowl, combine oats, nuts, seeds, cinnamon, and salt. - Whisk the wet ingredients separately.
Maple syrup (or honey), oil, and vanilla should be fully blended before adding. - Combine everything thoroughly.
Make sure all the oats are lightly coated — this is key for even browning. - Spread evenly on the baking sheet.
Press the mixture down gently if you want clusters. - Bake for 25–30 minutes, stirring once halfway through.
Remove when golden, not dark. - Let it cool completely before stirring.
This is how clusters form. - Add dried fruit or chocolate after cooling.
Why Certified Gluten Free Oats Matter
Oats themselves don’t contain gluten — but cross-contact is extremely common during growing and processing.
If granola contains regular oats instead of certified gluten free oats, it may not be safe for people with celiac disease or gluten sensitivity.
For a full breakdown of oat safety, cross-contact, and labeling, see this companion article: Is Granola Gluten Free? Understanding Oats, Wheat, and Cross-Contact
Texture Control: Crunchy vs Clusters
Granola texture is all about technique.
For Extra Crunch
- Bake longer at lower heat
- Stir halfway through
For Big Clusters
- Press granola firmly before baking
- Do not stir until completely cooled
Avoid overbaking — gluten free granola can go from golden to bitter fast.
Flavor Variations (Same Base Recipe)
Chocolate Granola
- Add cocoa powder to dry ingredients
- Stir in chocolate chips after cooling
Coconut Almond Granola
- Use coconut oil
- Add coconut flakes at the end
Seasonal Spice Granola
- Cinnamon + nutmeg
- Orange zest
- Ginger
If you enjoy dessert-style flavors, this gluten free caramel pairs beautifully.
Common Gluten Free Granola Mistakes (and How to Avoid Them)
- Using non-certified oats → always check the label
- Overcrowding the pan → leads to steaming, not crisping
- Stirring too often → breaks clusters
- Adding chocolate too early → it melts and disappears
How to Store Gluten Free Granola
- Store in an airtight container
- Keep at room temperature
- Use within 2–3 weeks for best texture
You can also freeze granola for longer storage.
How to Eat Gluten Free Granola (Beyond Yogurt)
- With dairy-free milk
- Sprinkled on smoothie bowls
- As a snack by the handful
- Topped on gluten free desserts
This breakfast guide pairs well with granola ideas.
Short FAQ: How to Make Gluten Free Granola
Can I use quick oats?
Yes, but texture will be less crunchy.
Is granola always gluten free if it’s homemade?
Only if you use certified gluten free oats and safe ingredients.
Can I reduce the sugar?
Yes — granola is very forgiving.
Why is my granola soft?
Usually from overcrowding or underbaking.
The Takeaway
Once you learn how to make gluten free granola, store-bought versions lose their appeal. Homemade granola is fresher, safer, and endlessly customizable — and it fits naturally into gluten free breakfasts, snacks, and desserts.
The most important step isn’t the sweetener or the mix-ins. It’s choosing safe oats and baking with intention.And that brings us to the next question most gluten free eaters ask: Is granola gluten free in general?