I’m finally sharing our all-time favorite granola recipe! We absolutely love the combination of pecans, coconut, brown sugar and maple syrup in this gluten-free granola!
This granola is EASY-TO-MAKE and always disappears quickly. I hope you make it over and over again like we do!
This homemade granola recipe is beloved by everyone in my family! Made with gluten-free oats, pecans, chia seeds, and coconut shreds, it has the ultimate texture and flavor that truly makes it the BEST granola you’ve ever had!
Whether you pile it on top of Greek yogurt, enjoy it in milk and fresh fruit, or just snack on a handful of the crunchy clusters, you are sure to love this recipe just as much as we do.
It also tastes amazing over ice cream or in a fruit crumble, if you’re in the mood for dessert.
In fact, I’m willing to bet you’ll never want to go back to store-bought granola again!
Jump to:
Why You’ll Love This Recipe
- Delicious flavor and texture
- Easy to make
- Crunchy and sweet
- Makes a great breakfast or topping
- Great homemade gift
- Uses simple ingredients
For more gluten-free favorites, try these gluten-free muffins, gluten-free waffles, gluten-free donuts, gluten-free pancakes and gluten-free crepes.
Dry Ingredients
Here are all of the dry ingredients you’ll need to make this family-favorite gf granola:
- Gluten-free oats: Some oats have a high risk of cross-contamination with gluten, so make sure you’re buying certified gluten-free oats. This is my favorite brand.
- Cinnamon/salt: Ground cinnamon and fine sea salt add the perfect touch of warmth/saltiness to this granola recipe.
- Sweetened coconut: Be sure to use coconut shreds rather than coconut chips. Use unsweetened for a lower-sugar option.
- Brown sugar: Brown sugar is essential for giving the granola sweetness, texture, and a hint of molasses flavor.
- Chia seeds: Chia seeds are great for digestion and pair well with the oats and nuts in this recipe.
- Pecans: I like to use whole pecans and some finely chopped pecans for more texture.
For more recipes using gluten-free oats, try these gluten-free oatmeal scotchies and gluten-free oatmeal chocolate chip cookies.
How to Make This Recipe
- Preheat the oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine the oats, coconut, pecans chips, whole pecans, chia seeds, brown sugar, cinnamon, and salt. Mix to combine evenly.
- In a small bowl, whisk together the melted coconut oil, pure maple syrup, vanilla extract, and coconut extract.
- Pour the wet ingredients over the dry ingredients and stir until well-coated.
- Divide the granola evenly between the 2 baking sheets. Smooth into an even layer.
- Bake the granola for 30 minutes, stirring halfway through and rotating the pans. (For large granola chunks, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool undisturbed for 45 minutes. Enjoy!
Storage Instructions
Store in an airtight container at room temperature for up to 1 month.
FAQ
Yes, granola can be gluten-free if it’s made with certified gluten-free oats, nuts, and other ingredients. My easy gluten free granola recipe includes gluten-free oats, shredded coconut, pecans, chia seeds, brown sugar, and spices.
If you have Celiac disease, you’ll want to avoid any granola made with non-gluten-free oats — but you can eat most granola made with certified gluten-free oats. I love my homemade gluten free granola recipe, made with gluten-free oats, shredded coconut, pecans, and more!
Some granola is not gluten-free because some oats present a risk of cross-contamination with wheat during the growing and manufacturing process. If you’re on a gluten-free diet, look for granola made with certified gluten-free oats.
Expert Tips & Tricks
- Be sure your maple syrup isn’t cold, or it will make the coconut oil solidify.
- Coconut extract lends a delicious flavor and pairs so well with the coconut shreds. You could also get creative and add almond extract or another favorite extract.
- Leaving the gluten-free granola to cool undisturbed is key! It allows the bigger chunks to firm up and create the crunchy granola clusters that make this granola so delicious.
- You’re welcome to customize this gluten-free recipe with additional add-ins! Here are some ideas: dried fruit, flax seeds, pumpkin seeds, mini chocolate chips, sunflower seeds etc.
MORE GLUTEN-FREE RECIPES
I hope you love this easy recipe as much as we do! If you try this gluten-free granola, be sure to leave me a comment/rating below. I’d love to hear from you!
Favorite Gluten-Free Granola (Go-To Recipe!)
Ingredients
Dry Ingredients
- 6 cups gluten-free rolled oats
- 1 ½ cups shredded sweetened coconut
- 3/4 cup pecan chips or finely chopped pecans
- ½ cup whole pecans you can half some if you like
- ¼ cup chia seeds
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ¾ teaspoon salt
Wet Ingredients
- ½ cup coconut oil melted
- 1 cup pure maple syrup heated slightly if cold
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract
Instructions
- Preheat the oven to 350F. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine the oats, coconut, pecans chips, whole pecans, chia seeds, brown sugar, cinnamon and salt. Mix to evenly combine.
- In a small bowl, whisk together the melted coconut oil, maple syrup, vanilla extract and coconut extract.
- Pour the wet ingredients over the dry ingredients and stir until well coated.
- Divide the granola evenly between the 2 baking sheets. Smooth into an even layer.
- Bake the granola for 30 minutes, stirring halfway through and rotating the pans. (For large granola chunks, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool undisturbed for 45 minutes. Store in an airtight container at room temperature for up to 1 month. Enjoy!
Notes
- Oats have a high risk of cross-contamination with gluten, so make sure you’re buying certified gluten-free oats. This is my favorite brand.
- Be sure your maple syrup isn’t cold, or it will make the coconut oil solidify.
- Coconut extract lends a delicious flavor and pairs so well with the coconut shreds. You could also get creative and add almond extract or another favorite extract.
- Leaving the gluten-free granola to cool undisturbed is key! It allows the bigger chunks to firm up and create the crunchy granola clusters that make this granola so delicious.
- You’re welcome to customize this gluten-free recipe with additional add-ins! Here are some ideas: dried fruit, flax seeds, pumpkin seeds, mini chocolate chips, sunflower seeds etc.
Hi Erin,
Firstly I would just like to thank you for your AMAZING recipes! Since finding out my daughter is gluten intolerant I have ONLY used your recipes and they have all been winners!!! So thank you.
I just want to ask you about the nutrition info… Is this per serving in ask your recipes (if so what is a serving size) or in total as we have to measure her macros?
I’m so glad you’ve found the recipes to be helpful! Since the recipe makes 10 servings, the nutrition information is for 1/10th of the recipe. I hope that makes sense!
thank you so much for sharing this amazing recipe! I just recently went gluten free and I have been having a hard time with losing some of my favorite dishes like granola. this is a life saver!
I love me a good granola mix, making it gluten free is a huge plus! Such a tasty recipe! I will be making this again and again!
Simply the best homemade granola! Love that it’s gluten free…something I can finally eat!