Crunchy clusters with oats, nuts, and honey
Gluten-Free Granola
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
8
4 cups
Difficulty
Easy
Cost
Budget
$
Gluten-Free Granola
Crunchy clusters with oats, nuts, and honey
★4.3(6)
Big, crunchy clusters of certified GF oats, almonds, coconut, and seeds bound with honey and coconut oil. Perfect for yogurt bowls, snacking, or breakfast on the go.
10m
Prep Time
30m
Cook Time
40m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade granola is one of the easiest things you can make, and the GF version is just as good as any. The trick to big clusters is pressing the granola firmly and not stirring during baking.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Gluten-Free Granola is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best breakfasts feel effortless but taste exceptional. The secret is preparation — have your ingredients measured and ready before you start cooking, get your pan to the right temperature, and work with confidence. Morning cooking rewards speed and decisiveness.
Ingredients
- 3 cups certified GF rolled oats
- 1/2 cup sliced almonds
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup unsweetened coconut flakes
- 1/4 cup pumpkin seeds, 1 tsp vanilla, 1/2 tsp cinnamon, pinch of salt
Instructions
- 1
Preheat oven to 325°F. Line a large baking sheet with parchment paper.
- 2
Toss oats, almonds, coconut flakes, pumpkin seeds, cinnamon, and salt in a large bowl.
- 3
Warm honey and coconut oil together. Add vanilla and pour over the oat mixture. Stir until everything is coated.
- 4
Spread on the baking sheet and press firmly into an even, compact layer. Do not stir during baking.
- 5
Bake 28-30 minutes until golden. Cool completely on the pan without stirring, then break into clusters.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
HoneyMaple syrup
Makes it vegan while adding a different sweetness
AlmondsPecans or walnuts
Any nut works, or use extra seeds for nut-free
Tips & Storage
Pro Tips
Do not stir during baking or while cooling—this is how clusters form.
The granola will seem soft when it comes out of the oven but crisps as it cools completely.
Preheat your pan or griddle properly. An evenly heated surface is the difference between golden perfection and uneven cooking.
Room temperature eggs cook more evenly than cold ones. Pull them from the fridge 15 minutes before cooking.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Temperature control is everything for breakfast cooking. Medium heat, patience, and resisting the urge to flip too early will give you the best results every time.
Nutrition Facts
Per serving (0mg) · 8 servings
Calories240
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein10g
Carbohydrates32g
Fat6g
Fiber40mg
Sugar4g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Are oats gluten-free?
- Oats are naturally GF but are often cross-contaminated. Always buy certified gluten-free oats.
- Can I make this vegan?
- Yes, use maple syrup instead of honey.
- Can I make this for a crowd?
- This recipe scales well for groups. Double or triple as needed and keep finished portions warm in a 200 degree oven while you cook the rest.
- Can I prep this the night before?
- Many components can be prepared ahead. Batters can rest in the fridge overnight, and cooked items reheat well in a 350 degree oven for 5 to 10 minutes.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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