This Gluten-Free Maple Granola is full of cozy spices, whole food ingredients, and is incredibly easy to make! It’s made with oats, pecans, coconut, spices, and real maple syrup and comes together in just 30 minutes, from start to finish! This granola tastes – and smells – like warm, spiced oatmeal cookies.
I originally published this recipe in April of 2017, but just updated it with new photos. The recipe hasn’t changed!
Why you’ll love this recipe:
- Real Maple Flavor – This maple granola is made with real maple syrup, so the maple flavor is legit! The other ingredients balance the maple to give this recipe just the right amount of sweetness.
- Naturally Gluten-Free – This homemade granola recipe is naturally gluten-free! Just be sure to use certified gluten-free oats if you have celiac disease, as the non certified kind have a chance of cross contamination.
- Easy Recipe – Homemade granola is incredibly easy to make, and uses simple ingredients. Once you’ve done it, you’ll never go back to store-bought granola!
- Crunchy Clusters – This granola is full of delicious spiced crunchy granola clusters!
The coziest, warmest, most comforting smell wafts out of your oven as the granola bakes. It’s nutty, warm, maple-goodness basically tastes like a spiced oatmeal cookie, but made with healthy ingredients. Are we ready to make the best gluten-free granola recipe ever? I think so!
- Oats – Oats provide healthy whole grains in this recipe. Use whole rolled oats, and be sure to use certified gluten-free oats when needed.
- Pecans – When you buy pecans, they’ll come in a bag called “pecan halves”, and then you’ll want to chop those up a bit more for this recipe.
- Shredded Coconut – You can use sweetened or unsweetened. This is sometimes called desiccated coconut in the grocery store.
- Pure Maple Syrup – Use real maple syrup for best results.
- Olive Oil – This is just one of the healthy fats found in this recipe!
- Nuts – You can swap the pecans for almonds or walnuts if you prefer, or you can omit them entirely.
- Dairy-free – This recipe makes a dairy-free and vegan granola as written!
- Nut Allergy – Omit the nuts and swap the almond butter for sunflower butter, or omit it entirely.
How to Make this Recipe Step-by-Step:
Step 1: Combine Dry Ingredients. Stir together the oats, pecans, coconut, spices, and a pinch of salt.
Step 2: Add Wet Ingredients. Pour in the olive oil, maple syrup, vanilla, and almond butter. Stir until well combined. If there are a few clumps, that’s fine – they’ll be extra fun to bite into later!
Step 3: Spread on a Pan and Bake. Spread the granola into an even layer on a lined baking sheet and bake as directed in the recipe card below.
And now, the hardest part – waiting for it to cool. If you let it cool completely before digging in, you’ll have more clumps. If you don’t care about that, feel free to dig in as soon as you like.
You’ll feel like a kitchen rockstar after making this homemade granola – and it can be your little secret just how easy it was to whip up! This is the kind of recipe we love and memorize and make on repeat.
Serve this with greek yogurt or almond milk for a healthy breakfast, or with fresh fruit over ice cream for a lighter dessert. I love topping smoothie bowls with this granola!
Expert Success Tips:
- Clumps – As I mentioned earlier, letting the granola cool completely without disturbing it is key to getting those larger clumps!
- Nuts – You can omit the nuts if needed, or swap for another type.
- Dried Fruit – Feel free to add 1/3 cup of your favorite dried fruit like cranberries or cherries. If you want to use something larger like dried apricots, chop them up first.
- Other Mix-Ins – Feel free to add any other mix ins you like! Try adding 1/3 cup sunflower seeds, pumpkin seeds, or chia seeds in place of (or with!) the nuts. You can even add a few handfuls of chocolate chips in the last 3-4 minutes of bake time, so they melt just enough to stick to the granola, without melting too much. Add 1-2 tbsp flax seeds for extra fiber and protein.
Serving + Storing this Recipe:
Store cooled granola in an airtight container or mason jars for up to 2 months.
- Baking Sheets – These are my favorite cookie sheets!
More Breakfast Recipes to Love:
- Healthy Banana Chocolate Muffins
- Bakery-Style Jumbo Blueberry Muffins
- Chocolate Peanut Butter Granola Bars
- One-Bowl Lemon Poppyseed Muffins
- Caramelized Pear Oatmeal Bowls
- Healthy Cookie Dough Energy Bites
- Chocolate Granola
- Chocolate Chip Banana Bread
- Pumpkin Granola
Did you make this recipe? Snap a photo and leave a comment!
The Best Gluten-Free Maple Granola
- 1 1/2 cup whole rolled oats Use certified gluten-free if needed.
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 pinch salt
- 1/2 cup shredded coconut I used sweetened, but unsweetened works too
- 1/3 cup roughly chopped pecans
- 2 tbsp olive oil
- 1/3 cup pure maple syrup
- 1/2 tsp vanilla extract optional
- 2 tbsp almond butter
- Prep: Preheat oven to 325° and line a baking sheet with parchment paper. Set aside.
- Make the Granola: In a medium mixing bowl, add the oats, cinnamon, nutmeg, salt, shredded coconut, and pecans. Stir with a wooden spoon to combine. Pour in the olive oil, maple syrup, and vanilla and stir to combine well. Add the almond butter last, and stir to combine. If it clumps in some areas that's fine – clumps in granola are the best!
- Bake: Spread the granola in an even layer on your lined baking sheet. Bake for 12 minutes. After the time is up, stir the granola on the pan, making sure to move the bits on the edges to the inside of the pan, so they don't burn. Bake for 13-19 more minutes, or until golden brown and crisp.
- Serve + Store: Let granola cool completely before putting into a storage container. This will ensure you have nice crunchy clumps. If you don't want lots of clumps, you can stir it around earlier, or break them up as you transfer to a container. Store at room temp in an airtight container for 1-2 months.