This Gluten-Free Granola recipe will fill your home with an amazing fragrance of toasted oats, pecans, and vanilla and is sure to please even the pickiest breakfast guests.
The best part of making homemade granola is knowing exactly what's in it, how long it's been stored, and you can feel good about indulging in something wholesome and delicious. Also, it's one of the best ways to leverage pantry ingredients that need to be used up. The last handful of cashews or a scant tablespoon of sesame seeds? Toss them in the bowl! Coming up with a variety of textures and flavors is part of the fun. Find the full recipe including notes on flavor combination ideas at thehostnotes.com/gluten-free-granola.
Ingredients
- 2.5 cups Gluten-free oats
- 1 cup Raw, unsalted pecans
- .75 cup Unsweetened coconut flakes
- .5 cup Raw, sliced or slivered almonds
- .5 cup Pepitas or shelled pumpkin seeds
- 1/3 cup Real maple syrup
- 1/3 cup Avocado oil
- 1/8 cup Brown sugar
- 1 Tablespoon Vanilla or almond extract
- 1/2 teaspoon Kosher salt
Instructions
- Add all ingredients – gluten-free oats, nuts, coconut flakes, seeds, maple syrup, avocado oil, brown sugar, vanilla extract, and kosher salt – to your large mixing bowl. You can add a favorite warming spice here if you like – cinnamon or cardamom are both delightful! Stir until well combined.
- Pre-heat your oven to 300F. Line two large baking sheets with parchment paper.
- Using your spatula, evenly distribute the Gluten-Free Granola mixture onto each parchment-lined baking sheet. Try to create one, even layer to help with even baking.
- Place both racks in the upper half of the oven. Bake for 15 minutes, then remove the baking sheets from the oven, gently stir the granola mixture, smooth into an even layer once again, and return to the oven. Repeat this step 2 additional times (bake for 15 minutes, stir, return to oven), for a total of 45 minutes OR until the oats have started to brown and the pecans have darkened. If you notice some of the pecans getting darker than you'd like, use a spoon to remove them during one of your baking cycles. Set aside to add back into the mix once cooled.
- Allow the granola to cool for 15 minutes prior to sampling. The full crunchy texture will reveal itself once the granola has completely cooled.
- Once cooled, use clean hands to break the pecans into smaller pieces, or leave whole if you like. Taste and add more kosher salt to your liking. Then, add to clean jars or sealable plastic bags and store in the pantry for up to 4 weeks or in the freezer for up to 3 months. Enjoy!
The stoneware seen here was generously provided by Opaline Interiors. You can find it at www.opalineinteriors.com or in person at 922 1st St.
Amber Dawn Schultheis is a Snohomish-based hospitality and culinary creator and the founder of The Host Notes. From casual celebrations to Tuesday night dinner, she helps you gather with intention, joy, and ease. Find more seasonal recipes and hospitality inspiration at thehostnotes.com and follow @thehostnotes on social media.