A gluten free recipe for granola

Recipe for Granola: A Gluten Free Snack

Food in Atlanta: Recipe for Granola

Emily Gilbert and I made this healthy healthy recipe for Granola in response to the fact that every Granola we looked at in the stores had way too much sugar, bad vegetable oils and other unhealthy ingredients. This recipe for Granola is absolutely delicious and has much less sweetener (in the form of Maple Syrup, only), no bad vegetable oils and is Gluten free. We used all raw, organic nuts, so nothing (including the Raisins and Cranberries), had been sweetened or roasted in bad oils. The best way to buy the ingredients is in the quantities you need at your local health food store that sells in bulk.


3 Cups Gluten free rolled oats (You can find these at Trader Joe’s)
1/2 Cup Raw Almonds
1/2 Cup Raw Cashews
1/2 Cup Shelled Walnuts
(With the Almonds, Cashews and Walnuts you will want to start with more than 1/2 cup, since you are going to chop them and this will reduce the volume. You want 1/2 cup, or so, after they are chopped)
1/2 Cup Raw Sunflower Seeds
1/2 Cup Raw Pumpkin Seeds
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
4 Tablespoons Coconut Oil
1/2 Cup Maple Syrup
1/2 teaspoon Vanilla
1/2 Cup Raisins
1/2 Cup dried Cranberries (without added sugar or oil)
1/2 Cup Trader Joe’s Freeze Dried Mango (These are a rare treat. Break the pieces into small bite-sized bits)


Preheat oven to 325 degrees. Get out and lightly grease a large baking sheet with healthy oil such as Avocado, Coconut or Olive Oil.

Use a food processor to chop the Almonds, Cashews and Walnuts (I have a handy little food processor and prefer to chop one type of nut at a time). We like there to be smaller pieces and larger pieces, although the consistency can be as you like it. As noted, above, the 1/2 Cup measurement should be what you have for each type of nut after you chop them. There will also be some fine nut particles and they should be used in the recipe with the larger pieces.

Put the Maple Syrup, Coconut Oil and Vanilla in a small pan and heat just until the Coconut oil is fully melted into the syrup. Give it a stir and remove from the heat.

In a large bowl mix the Oats, Almonds, Cashews, Walnuts, Sunflower seeds, Pumpkin Seeds, Cinnamon and Salt. Add the Maple Syrup, Coconut Oil and Vanilla mixture and stir until it is well combined.

Spread the mixture evenly onto the baking sheet in a thin layer. Bake in the 325 degree oven for 25 minutes, stirring every 5 minutes or so, until your granola is golden brown and beginning to crisp. Remember – the Granola will crisp up more as it cools, so do not overcook it.

Remove the baking sheet from the oven and place on your cook top. Stir in the Raisins,  Cranberries and freeze dried Mango, and let the Granola cool.

This Granola should be stored in an air tight container and eaten within one week (but that should not be a problem).

Don’t forget to check out our Gluten Free Recipes & our Healthy Recipes

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