Gluten Free Granola

Ingredients

• 100 gMixed nuts
• 200 gGluten-free oats (certified gluten-free)
• 50 gDried berries
• 2 tablespoonsSunflower seeds
• 2 tablespoonsPumpkin seeds
• 60 gCoconut oil
• 80 gMaple syrup
• 1 teaspoonVanilla extract
• 1/2 teaspoonGround cinnamon
• 1/8 teaspoonSalt
• 50 gFreeze-dried berries

Instructions

1. 1

   Preheat oven

   Heat the oven to 170°C (325°F/gas mark 3). Line a baking sheet with baking parchment.

2. 2

   Chop nuts

   Chop the nuts to your preferred size, keeping a mix of larger and smaller pieces if you like.

3. 3

   Mix dry ingredients

   In a large bowl, combine the chopped nuts, seeds and dried berries, then mix well.

4. 4

   Prepare wet mixture

   Melt the coconut oil, using a few seconds in the microwave if convenient. Stir in the maple syrup, cinnamon, vanilla extract and salt.

5. 5

   Combine ingredients

   Pour the wet mixture over the oats, nuts and seeds. Stir until everything is evenly coated and combined.

6. 6

   Spread mixture

   Spread the mixture evenly over the lined baking sheet and press it down slightly to form an even layer.

7. 7

   Bake granola

   Bake for about 25–30 minutes, until golden brown and fragrant, stirring halfway through for even baking.

8. 8

   Cool completely

   Remove the tray from the oven and leave the granola to cool completely on the baking sheet; it will crisp as it cools.

9. 9

   Add berries

   Break the cooled granola into clusters of your preferred size, then mix in the freeze-dried berries.

10. 10

    Store and serve

    Transfer the granola to an airtight container. Serve with dairy or non-dairy milk, yoghurt, or as a smoothie bowl topping.

What is gluten-free granola?

Granola is a baked mixture of oats, nuts, seeds and sweetener, often served for breakfast with milk or yoghurt. This version uses certified gluten-free oats and maple syrup, with dried berries for chew and freeze-dried berries for a lighter, crisp finish.

Granola is made in many different styles rather than belonging to one specific cuisine. Here, melting the coconut oil with the flavourings helps coat the dry ingredients so they bake into a fragrant, crunchy mixture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 8g protein, 37g carbs, 17g fat.

For each of 8 portions, the oats, maple syrup and berries supply most of the carbohydrate, while coconut oil and nuts contribute much of the fat. Oats, nuts and seeds also provide protein. Balance a serving with yoghurt or milk and fresh fruit, adjusting the amount of granola to suit your meal.

Choose the right ingredients

Oats: Use oats labelled certified gluten-free if you need the finished granola to be gluten-free. Oats provide the base and absorb the maple-and-oil mixture.

Nuts and seeds: Chop the nuts to a mix of sizes for varied texture. Sunflower and pumpkin seeds add small, crisp bites throughout.

Berries: The dried berries go into the mixture before baking, while the freeze-dried berries are added after cooling. Keeping the latter out of the oven helps preserve their delicate texture.

Coat the mixture evenly

Melt the coconut oil before stirring in the maple syrup, cinnamon, vanilla and salt. Pour this over the oats, nuts and seeds, and mix patiently until there are no dry patches.

Spread the coated mixture in an even layer and press it down gently. An even layer helps the granola bake consistently, while a firm press encourages clusters.

Watch for colour and aroma

Bake at 170°C for about 25–30 minutes, stirring halfway through. The granola is ready when it looks golden brown and smells fragrant.

It may not feel fully crisp when it first leaves the oven. Leave it undisturbed until completely cool, as that is when it firms up and becomes easier to break into clusters.

Make-ahead breakfast timing

The recipe takes 35 minutes in total, including about 25–30 minutes in the oven. Use the baking time to prepare whatever you plan to serve alongside it.

Allow time for the tray to cool before adding the freeze-dried berries and packing the granola away. Storing it while warm can trap moisture and soften the clusters.

Serving ideas

Serve a portion with your choice of dairy or non-dairy milk, or spoon it over yoghurt. It also works as a crunchy topping for a smoothie bowl.

For a more filling breakfast, pair it with yoghurt and fresh fruit. Keep the granola separate until serving if you want it to stay crisp.

Recipe notes & tips

• Use certified gluten-free oats if gluten-free preparation is important.
• Chop the nuts into a range of sizes for a mix of textures.
• Stir thoroughly so the maple and coconut oil mixture coats the dry ingredients.
• Press the mixture into an even layer before baking to encourage clusters.
• Wait until the granola is completely cool before breaking it up.
• Add the freeze-dried berries after baking so they keep their delicate texture.

Variations

• Change the nuts: Use another mix of nuts while keeping the stated total quantity.
• Switch the berries: Choose different dried berries to vary the flavour.
• Adjust the clusters: Press the mixture more firmly for larger pieces, or stir it more thoroughly for a looser texture.
• Change the spice: Replace the cinnamon with another ground spice to suit your taste.
• Serve with yoghurt: Add yoghurt and fresh fruit for a breakfast bowl.

Common mistakes to avoid

• Using uncertified oats: Choose certified gluten-free oats when gluten-free preparation is needed.
• Uneven chopping: Very large pieces can make the texture inconsistent; chop the nuts into a range of manageable sizes.
• Dry patches: Keep stirring until the wet mixture coats the oats, nuts and seeds throughout.
• Skipping the halfway stir: Stir once during baking so the granola browns more evenly.
• Breaking it while warm: Let the tray cool completely first so the granola can crisp and form clusters.
• Adding freeze-dried berries too soon: Mix them in after cooling to avoid baking them.

How to store

Once completely cool, store the granola in an airtight container; it keeps for up to 1 month. Serve it straight from the container, and keep it separate from milk or yoghurt until eating so it stays crisp.

Frequently asked questions