Vanilla almond granola that is homemade, crunchy and delicious! Sweetened with honey and maple syrup, this gluten free granola is so simple to make! Easy to make and healthier than store bought.
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Breakfast is one of my favorite meals of the day. If I’m not eating protein baked oatmeal or a delicious almond flour banana muffin, this gluten free granola atop Greek yogurt and fruit like berries or bananas is one of my go-to breakfasts!
Why This Recipe Works
- Healthy comfort food at it’s finest! The crunch and texture of this vanilla almond granola is incredibly delicious.
- This recipe is both gluten free and vegan.
- Makes your home smell great – warm flavors of vanilla, cinnamon and maple – you’ll swear you have oatmeal cookies baking!
- Easy to make homemade and cheaper than store bought – many times with more whole, natural ingredients and made with no sugar.
- Uses simple ingredients you probably already have in your pantry!
- Can be eaten as cereal with milk, over yogurt and with fruit or alone as a tasty snack!
- Made with gluten free oats making it a perfect fiber-filled post-run or post-workout snack.
- Customizable! You can use any nut combination you have in your pantry and it will still be delicious!
- Lightly sweetened with maple syrup or honey – no refined sugar!
Ingredients You Need to Make This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Oats: I use Bob’s Red Mill Gluten Free Oats to make this gluten free granola recipe, old fashioned rolled oats are great for this.
- Almonds: You can also sub ½ cup almonds for ¼ walnuts, ¼ cup pecans.
- Vegan protein powder: I like to add in a little protein and I usually use Orgain Vanilla.
- Coconut Oil: I like using coconut oil but you can use butter if you are in a pinch and don’t have coconut oil on hand.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact cook time and temperatures are available in the recipe card at the bottom.
- Combine dry ingredients: Use a whisk to carefully mix together all of the dry ingredients.
- Add in wet ingredients and mix thoroughly.
- Spread the mixture out on a baking sheet lined with parchment paper.
- Bake at 300F for 45 minutes, flipping halfway. Let mixture harden on the sheet pan for a few hours before storing in an airtight container.
Expert Tips
- Store in an airtight container (I like storing mine in a Mason Jar) on your countertop for up to a week. P.S. it will not last that long!
- Not crunchy? Try leaving it out for a few hours before storing in an airtight container. I let mine sit on the sheet pan for several hours to harden.
- Freeze extra portions of gluten free granola in a freezer safe container for up to 3 months.
- Use old fashioned oats, not quick oats to ensure the best texture.
- Recipe can be doubled but use two baking sheets to ensure it bakes in one even layer.
- Add in dried fruit like blueberries, cranberries, raisins or coconut. You can also swap out nuts for sunflower seeds, flax seed or pumpkin seeds if you’re trying to make it nut free.
- Make it with even more flavor and spice by adding in some ginger and/or nutmeg.
FAQs
One of my favorite things to make are cereal bowls or yogurt parfait! To make an easy breakfast add some Greek yogurt and mixed berries or other fruit to a bowl with some gluten free granola.
It’s also a great snack that is great to take on the go and is also delicious served in a cereal bowl with some almond milk.
You could also sprinkle it on top of a smoothie bowl or even a crumble topping! It’s delicious when used in my gluten free apple crisp or on top of ice cream.
I’ve found the easiest way to get gluten free granola chunks is to make sure that the wet to dry ingredient ratio is followed per the recipe. You will also want to try to use a large spatula to turn it halfway.
Another trick to get chunky clusters is to allow it to dry for several hours after baking. This also helps it to get super crunchy and crispy.
Related Recipes
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Vanilla Almond Granola
Ingredients
- 3 cups gluten free oats
- ¼ cup oat flour
- 1 ½ cup almonds chopped
- 1 teaspoon sea salt
- 3 tablespoon cinnamon
- ¼ cup chia seeds
- ¼ cup vegan protein powder optional
- ½ cup coconut oil melted
- ½ cup maple syrup
- 1 tablespoon vanilla
- ⅓ – ½ cup oat milk
Instructions
- Combine dry ingredients: Use a whisk to carefully mix together all of the dry ingredients.
- Add in wet ingredients and mix thoroughly.
- Spread the granola out on a baking sheet lined with parchment paper.
- Bake at 300F for 45 minutes, flipping halfway. Let granola harden on the sheet pan for a few hours before storing in an airtight container.
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