As a mom, I’m always on the lookout for healthy snacks that my family can enjoy. When my son was diagnosed with a peanut and tree nut allergy, it made nearly impossible to find granola that he could eat. So I started experimenting in the kitchen because I figured making granola couldn’t be that hard…..and… I was right! After some trial and error our family has landed on this delicious crunchy granola recipe which is gluten-free and nut-free. It’s become a family favorite and it couldn’t be easier to make.
Granola is a great snack to have on hand when you need a quick energy boost. This recipe is packed with wholesome ingredients that are not only delicious but also good for you. The best part is this granola can be made in under half an hour.
Gluten Free Oats
The first ingredient is the base of this recipe – gluten-free quick rolled oats. Oats are naturally gluten-free, but cross-contamination during processing can occur. So, make sure to look for ones that contain a gluten-free label. I use Bob’s Red Mill. Many recipes will call for “traditional” oats but I have found if you’d like your granola to be crunchier, quick rolled oats work best.
Salt + Cinnamon
You aren’t going to need much cinnamon in this recipe, only ¼ tsp. You’ll also need ¾ tsp of salt.
Next, it’s time to add some sweetness. For this we will add maple syrup. I love buying maple syrup in bulk at Costco or on Thrive Market. I also really love this maple syrup.
Now, it’s time to add oil into the mix. For this granola recipe, I use coconut oil, which adds just the right amount of fat to balance out the sweetness. Melt the coconut oil and pour it over your mixture, stirring until everything is coated well.
Lately, I have been buying Nutiva organic liquid coconut oil. It’s a little more pricey than your standard coconut oil, however, you don’t have to have the added steps of melting the coconut oil. You can usually find this at Whole Foods, Amazon, or on Thrive Market.
Once everything is mixed together you will add in 1 tsp of vanilla.
How Long To Bake Homemade Granola
The fun part begins – baking! Spread out the coated mixture on a large baking sheet (I am obsessed with the Carway baking sheets, so many fun colors) topped with parchment paper and bake at 350°F for 18-22 minutes. The top should be lightly golden brown on top. Keep an eye on it the last few minutes to avoid overcooking.
Granola Add Ins
Once your granola mixture has cooled off, add in your chocolate chips. Since we have so many allergies in our family we use Enjoy Life Choclate chips.
You can also add in your favorite dried fruits like blueberries, goji berries, or cranberries. Mix everything well and voila – your gluten-free, nut-free granola is ready.
How To Eat Granola
This granola is perfect for snacking on its own, but it also makes an excellent topping for yogurt or smoothie bowls. You can even use it as a crunchy addition to your favorite baked goods. And the best part is, it’s nut-free and gluten-free, so it’s safe for almost everyone to enjoy.
How To Store Homemade Granola
What is the best way to store your homemade granola? Simply use an airtight container or zip lock sealed bag. Not only does this keep your granola fresh, but it also extends its shelf life. While homemade granola typically lasts for 2-4 weeks at room temperature, you can easily preserve it for 3 months and even up to 6 months in the freezer.
Time To Make Some Crunchy Granola
It’s easy to think that gluten-free and nut-free options mean giving up on granola, but it doesn’t have to be the case. Not only is this homemade crunchy granola recipe delicious, but it’s also full of wholesome ingredients that will give you the energy you need to power through your day.
So, the next time you need a quick snack, give this recipe a try and enjoy the crunch time!
- 2 cups Quick Rolled Oats (ensure oats are GF)
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- Preheat oven to 350 degress and line a large rimmed baking sheet with parchment paper
- Combine the quick rolled oats, salt and cinnamon and stir.
- Pour in coconut oil and maple syrup and mix well.
- Add in vanilla and stir.
- Pour the mixture onto prepared pan and use a large wooden spoon to spread it out into an even layer.
- Bake until lightly golden brown (this gives it the crunch) about 18-22 minutes.
- Let granola mixture cool for about 15 minutes and add chocolate chips. If you add to soon and mixture is not cool the chocolate chips will melt into misture (which also tastes delish)