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a white cereal bowl of gluten-free granola topped with milk

Easy Gluten-Free Granola

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  • Author: Emily Dixon, One Lovely Life
  • Total Time: 1 hour 50 minutes
  • Yield: 10 cups granola 1x
  • Diet: Gluten Free


This easy homemade gluten-free granola has BIG clusters and delicious flavor. It’s the perfect meal prep breakfast! (Serve it with yogurt, smoothies, and more!) 



Dry Ingredients:

  • 4 cups gluten-free rolled oats
  • 1 cup sliced almonds or chopped pecans
  • 1/2 cup raw pumpkin seeds or sunflower seeds
  • 1/2 cup unsweetened coconut chips
  • 1/4 cup ground flax (I prefer golden flax)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt*

Wet Ingredients:

  • 1/2 cup coconut oil (melted)
  • 1/2 cup pure maple syrup
  • 1 Tablespoon vanilla extract


  1. Preheat & Prep. Start by preheating the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Combine Dry Ingredients. In a large bowl, combine gluten-free oats, almonds, pumpkin seeds, coconut, flax, cinnamon and salt.
  3. Add Wet Ingredients. Pour coconut oil, maple syrup, and vanilla over the dry ingredients. Stir with a spatula to combine well until everything is evenly coated and blended.
  4. Pack Down On Baking Sheet. Transfer the granola mixture onto the prepared baking sheet and pack down tightly into an even layer with the back of a spatula. (You want the mixture as tightly packed as you can–this will make for bigger granola clusters later!)
  5. Bake Granola 40-45 minutes, but do NOT stir during the bake time. (Again, this helps with big clusters!)
  6. Cool Completely. When the granola is golden brown, remove the pan from the oven and let the granola cool COMPLETELY (about 1 hour) before touching it. Break granola into clusters when it’s cool.
  7. Serve & Store. Enjoy right away with milk, yogurt, smoothies, or chia bowls, or store leftover granola in an airtight container at room temperature up to 3 weeks. (Or, freeze up to 2 months)


  • Oats. You MUST use certified gluten-free rolled oats for this recipe to be gluten-free. We don’t recommend steel-cut oats or quick oats for this recipe.
  • Oil. If you don’t tolerate/like/have coconut oil well, you can use avocado oil or light-tasting olive oil, though the flavor profile will be a little different.
  • Nuts & Seeds. You can easily mix and match your favorite raw nuts and seeds here, or omit them. Choose from almonds, pecans, cashews, walnuts, pumpkin seeds, sunflower seeds, and more! We just suggest RAW nuts/seeds rather than roasted/salted.
  • Flax. We only recommend ground flax seed for this recipe. Whole flax seeds are harder to digest and won’t bind the granola the same way. You can substitute almond flour or chia seeds instead, if needed.
  • Prep Time: 5 minutes
  • Cooling Time: 1 hour
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American