Gluten-Free Homemade Granola

I grew up on homemade granola. My mom used to make it all the time when I was little. As we got older, she made it less frequently and it became more of a treat, so homemade granola has always been a comfort food for me.

I don’t buy boxed breakfast cereals anymore so granola is great to have around for a quick breakfast on those mornings I don’t have time to make eggs or pancakes. My mother’s recipe had some ingredients I didn’t like so I tried a few until I came up with this gluten-free one.

Gluten-Free Homemade Granola Recipe: This naturally gluten-free granola recipe is full of the good stuff and none of the bad. Makes a lot and it's great to have on hand for busy mornings!

This recipe makes a lot, but that’s okay. It keeps well for weeks in an airtight container. Our whole family loves it. Well, except for my son who is allergic to nuts; he eats prefers oatmeal, anyway, so it’s all good.

It’s pretty easy to throw together, but you do need two large sheet pans and some patience. I like to toss it a few times during the cooking time so it browns evenly.

Gluten-Free Homemade Granola
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 12
  • 1 c. melted coconut oil
  • 1 c. honey
  • 2/3 c. water
  • 2 tsp. vanilla
  • 1 32-oz bag Bob’s Red Mill Gluten Free Rolled Oats (or any rolled oats, if gluten is not a concern)
  • 1 c. ground flax such as Bob’s Red Mill Organic Golden Flaxseed Meal
  • 1 c. unsweetened shredded coconut such as Let’s Do Organic Shredded, Unsweetened Coconut
  • 3 tsp cinnamon
  • 1 c. sesame seeds
  • 1 to 2 c. sunflower seeds
  • 1 to 2 c. chopped nuts (I use a combination of almonds, Brazil Nuts, and pecans or walnuts)
  1. In a saucepan over low heat, gently melt coconut oil with honey and water. Remove from the heat and add vanilla.
  2. Meanwhile, in a large mixing bowl, mix the dry ingredients together.
  3. Add the wet ingredients to the mixing bowl and blend thoroughly.
  4. Then split the granola between twohalf sheet pans.
  5. Toast in a 300-degree oven on convect for 40-50 minutes. Gently stir after every 10 minutes, then more frequently until browned. Cool and then store in an airtight container. Serve with fresh raw milk or over your favorite yogurt.

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8 Responses

  1. thanks for sharing this Jo-Lynne. I eat Bear Naked Granola almost every.single.day. I adore the stuff. I have been eating it for a couple of years. I keep thinking that I should try making my own, now I have no longer got an excuse! My granola has gone up in price to $4 or $5 per bag so I really need to get started on this sooner instead of later! 😉

  2. Yum! Thanks for sharing this! I’ll definitely give it a try. I so want to stop buying boxed cereal. It’s one of the few things I just can’t seem to give up because it’s so darn easy for the kids to make their own breakfast!!!!!

  3. This looks delicious! I make homemade granola also and rarely buy box cereal but there are a few additions in this recipe that I have not tried yet.

  4. My daughter asked a good question…how do you get yours to be in clusters like the store bought? That is one thing the kids always like about the store bought versions. Ours is always very loose.

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