Tulo

Gluten-Free Granola Recipe

Certified gluten-free oats keep the base genuinely safe for celiac and gluten-sensitive eaters, a low 300°F oven toasts everything evenly without scorching the edges, and pressing the mixture firmly onto the pan before baking is what actually builds the big, snappable clusters instead of loose crumbs.

Prep
10 min
Cook
35 min
Total
45 min
Servings
12

Ingredients

Servings12
  • 3 cups certified gluten-free rolled oats
  • 1 cup raw almonds, roughly chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
  • 3/4 cup dried cranberries or chopped dried apricots

Nutrition per serving

Calories
271
Protein
7g
Carbs
29g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment paper.
  2. 2In a large bowl, combine the rolled oats, chopped almonds, pumpkin seeds, shredded coconut, cinnamon, and salt.
  3. 3In a small bowl or measuring cup, whisk together the maple syrup, melted coconut oil, and vanilla extract.
  4. 4Pour the wet mixture over the dry ingredients and stir until every oat and nut looks coated and slightly sticky.
  5. 5Spread the mixture onto the prepared baking sheet in an even layer, then press down firmly with the back of a spatula or measuring cup to compact it.
  6. 6Bake for 30-35 minutes, stirring gently and re-pressing the mixture once at the halfway point, until deep golden brown at the edges.
  7. 7Remove from the oven and let the granola cool completely on the pan, undisturbed, for at least 45 minutes.
  8. 8Once fully cool, break the granola into clusters of whatever size you like, then stir in the dried fruit.
  9. 9Transfer to an airtight container or jar.

Tips & variations

  • Always check that the oats are labeled certified gluten-free, not just "oats"; regular oats are frequently cross-contaminated with wheat during farming and milling even though oats themselves contain no gluten.
  • Stir dried fruit in only after the granola has fully baked and cooled, baking it with the oats turns it hard and leathery.
  • Swap the almonds and pumpkin seeds for any combination of pecans, walnuts, sunflower seeds, or sesame seeds in the same total volume.
  • For extra-large clusters, avoid stirring at all during baking and instead rotate the pan front to back halfway through, then break it into pieces only after it has cooled.

Storage & reheating

Store completely cooled granola in an airtight container at room temperature for up to 2 weeks, or freeze in a zip-top bag for up to 3 months. No reheating is needed; if it loses crispness, spread it on a baking sheet and warm at 300°F (150°C) for 5-8 minutes, then let it cool before resealing.

Tips from the Tulo kitchen

  • Weighing the oats instead of scooping by cup gives more consistent results, since packed versus loose oats can vary by up to 20% in a measuring cup.
  • A dark or nonstick baking sheet browns granola faster than a light aluminum one; check it a few minutes early the first time to avoid over-baking.

FAQ

Are oats naturally gluten-free?

Yes, oats themselves contain no gluten, but standard oats are often grown in rotation with wheat or processed on shared equipment, so look specifically for a "certified gluten-free" label to avoid cross-contact.

Why isn't my granola forming clusters?

Clusters come from pressing the mixture into a firm, compact layer before baking and then letting it cool fully without stirring; loose, unpressed granola or granola broken up while still warm will crumble instead of clump.

Can I substitute honey for maple syrup?

Yes, honey works as a 1:1 swap and browns slightly faster, so start checking for doneness a few minutes early.

Can I make this granola oil-free?

Coconut oil can be replaced with an equal amount of unsweetened applesauce or mashed banana, though the granola will be less crisp and won't keep quite as long at room temperature.

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