I make this granola a few days before I am going to travel anywhere, and it ends up being a great snack on the plane. I also make this for personal chef clients who need breakfast or snack options- so far it’s a hit!

Not only is this recipe really simple, it is gluten-free and grain-free. If you wanted to make a nut-free version, just substitute the 1/2 cup nuts for an additional 1/2 cup of seeds.  

Easy Gluten-Free Granola

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Gluten-free, grain-free and made with honey or maple syrup, this recipe is easier than you'd imagine.

Author: Grace Brinton

Recipe type: Breakfast

Cuisine: American

Serves: 2 Cups

Ingredients

• ½ cup dried fruit (try raisins, cranberries, gogi berries, or blueberries)
• ¾ cup seeds, raw (pumpkin and sunflower)
• ½ cup chopped nuts, raw
• ¼ cup dried unsweetened coconut flakes
• ¼ cup cacao nibs, optional
• ½ tsp pumpkin pie spice or cinnamon
• pinch sea salt
• 1 Tbl coconut oil
• 1 Tbl honey or maple syrup

Instructions

1. Combine all ingredients except coconut oil and honey in a mixing bowl.
2. Combine coconut oil and honey in a small pot and heat gently over low heat until melted.
3. Pour the oil–honey mixture over the other ingredients and stir well to evenly coat.
4. It is optional at this point to toast the granola. This will bring out a nice warm toasted flavor but is not necessary.
5. If toasting: heat oven to 325 degrees F.
6. Spread granola mixture out on a baking pan and toast for 10 minutes.
7. Stir mixture around on pan and then toast for another 5 minutes.
8. Allow to cool completely before storing in a glass jar.

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