Homemade Granola – Gluten + Nut Free
Easy and delicious totally vegan, gluten free, and nut free granola recipe! A super simple and easy to make recipe that is customizable for every flavor. I make a big batch each week!
This gluten and nut free granola recipe makes the perfect crunchy and chewy granola to top your smoothie bowl, sprinkle over ice cream, or just eat by the handful.
Making your own granola is way easier than you think and is the perfect snack – especially if you’re looking for a custom flavor.
What I love about this recipe is that it is super simple but gives a nice complex taste. It’s crispy and chewy in all the good ways, slightly sweet, and has a pinch of salt to balance and deepen the flavor profile. Not to mention it has all the yummy granola clusters that you’ll need! It’s super budget friendly. Once you try this homemade granola recipe, you won’t want to go back to store-bought again!
In the mood for more oats? Check out my no-bake granola bars recipe. Have more questions on being vegan without peanuts or tree nuts? Take a look at my Nut-Free Vegan Guide!
Ingredients
For the full list of ingredients, complete with recipe amounts, please see the recipe box below.
- Oats: For the best results, use rolled oats. Steel cut and instant oats (quick oats) both won’t work in this recipe. For a great top 14 free oat, I like Zego Oats. They are certified gluten free, organic, non-GMO, third party tested for impurities, and made in a dedicated top 9 free facility. How awesome is that! Other gluten-free oats I’ve used in the past are Trader Joe’s, but use the oats you are most comfortable with.
- Oil: Oil is what makes the granola crispy and delicious. Stick with a neutral flavored oil like canola or refined coconut oil, whichever works for you. I don’t recommend olive oil as it is too strong of a flavor. If you want, you can replace half the oil with unsweetened applesauce for a lower fat granola.
- Spices + Salt: Don’t skip the salt! Salt helps to enhance the flavors of sweet. I also love to add some spice to my granola. Simple Ceylon Cinnamon is my go-to spice, but you can also add ginger, pumpkin pie spice, or even chili powder for a spicy kick!
- Vanilla: Again, don’t skip this one! A good vanilla helps to bring out the natural sweetness.
- Brown sugar + Maple Syrup: This recipe uses a combination of two sweeteners to get the best of both worlds. The maple syrup helps the other ingredients stick to the oats, while the brown sugar has the molasses to deepen the flavors. To make this refined sugar free, you can add date sugar or coconut sugar.
Variations
There are so many ways to get fancy with this recipe and customize it! Here are a few ideas to get you started.
- Nuts and Seeds: If you aren’t allergic, you can add things like pumpkin seeds (pepitas), sunflower seeds, hemp seeds, almonds, pecans, walnuts, unsweetened coconut flakes, etc. Obviously only use what you can safely eat.
- Chocolate: Add some chocolate chips after the granola has been baked and cooled. Enjoy Life is my go-to for chocolate. You can also add cacao nibs for a raw chocolate crunch.
- Dried fruits: Blueberries, apricots, figs, cranberries, cherries, or raisins are all super options. Again, add them after baking in the oven and after the granola has cooled. Make sure that you find dried fruit that is sun-dried and unsulfured if possible.
- Flaxseeds and Chia Seeds: Add a few spoonfuls to the granola after baking and the granola is cooled. This adds a lot of healthy omegas and healthy fats to the granola. If you add flax seeds, make sure to store the granola in the fridge since flax can spoil at room temperature.
Instructions
Make sure to check out the recipe card below for the full recipe and ingredient list.
First up, in a large mixing bowl, combine all ingredients of rolled oats, sugar, oil, maple syrup, vanilla, and cinnamon.
Next, place the granola in an even layer on a parchment paper lined baking tray or a silicone baking mat on a baking tray. Give it a little press with a spatula to help the granola clump together.
Bake for 15 minutes for soft and chewy granola and up to 45 minutes for super crisp and crunchy granola.
Remove the tray from the oven and let it rest on the countertop undisturbed until it’s cool. Don’t touch it, don’t flip it, and don’t sneak a bite! This is vital to making sure the granola will clump together.
After the granola is totally cool, break it into cluster and store. Now is the time to add any extra ingredients like chocolate chips or dried fruits. Enjoy!!
Tips
- Use parchment paper or a silicone non-stick mat to bake your granola on. This way it can easily be removed after baking.
- Really flatten the granola onto the baking sheet before baking.
- Let it cool completely before touching it. You want the sugar crystals to re-crystalize so you can make those delicious granola chunks.
How to Store
Countertop: Keep leftovers in an air-tight container on the countertop for up to 4 weeks in a cool, dark place.
Fridge: Store leftovers in an air-tight container in the fridge for up to 4 weeks. This is where you should store the granola if you’ve adding ingredients like nuts, flax seeds, hemp seeds, etc. to keep those ingredients from turning rancid.
Freezer: Yes, you can freeze granola! Store any extra granola in a freezer safe container for up to 4 months. Allow to come to room temperature on the countertop for a few hours before serving after being frozen.
More Oat Recipes
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Equipment
- Measuring cups and spoons
- Mixing bowls and spoons
- Baking sheet
- Parchment paper or silicone mat
- Spatula
Ingredients
- 2 cups rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/4 cup canola oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 300°F / 148°C. Prepare a baking sheet with parchment paper. Set aside.
- Mix the granola. In a large bowl, mix together your oats, cinnamon, salt, and any additional spices or flavors. In a separate bowl (I just use my measuring cup to make fewer dishes to wash) combine your brown sugar, maple syrup, oil, and vanilla. Pour the wet into the dry and mix well.
- Transfer. Pour the granola mixture onto your prepared baking sheet. Flatten with the back of the spoon till you have one even layer.
- Bake. Bake for 15-30 minutes in the oven, depending on how chewy or crispy you like your granola. Remove from the oven when you see a golden color begin to develop on your granola. Don't over bake this!
- Cool. Let cool completely before handling. Break into clusters and store in an air tight container for up to a month. Enjoy!
Notes
Nutrition
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