The Best Gluten-Free Maple Granola

A close up of a spoon scooping into the granola on a pan.

5 from 31 votes

The Best Gluten-Free Maple Granola

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 spiced oatmeal cookies!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Breakfast, Breakfast, Brunch

Keyword: Fall Recipes, Homemade Granola, Breakfast Recipes, Gluten-Free Breakfast, Granola Recipe

Servings: to 8 servings

Author: Stephanie Simmons

Ingredients

1 1/2 cup whole rolled oats Use certified gluten-free if needed - 156 grams
1 tsp cinnamon
1/4 tsp nutmeg
1 pinch salt
1/2 cup shredded coconut I used sweetened, but unsweetened works too, 42 grams
1/3 cup roughly chopped pecans 41 grams
2 tbsp olive oil 24 grams
1/3 cup pure maple syrup 106 grams
1/2 tsp vanilla extract optional
2 tbsp almond butter 30 grams

US Customary - Metric

Instructions

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!
1 1/2 cup whole rolled oats, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 pinch salt, 1/2 cup shredded coconut, 1/3 cup roughly chopped pecans, 2 tbsp olive oil, 1/3 cup pure maple syrup, 1/2 tsp vanilla extract , 2 tbsp almond butter
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.

Nutrition