Gluten-Free Morning Granola

I (Maria) eat this granola every morning for breakfast, mixed with plain yogurt and accompanied by green tea. Enjoy!

Gluten-Free Morning Granola

Yield: about 7 cups; doubles well.


  • 1.5 cups nuts of choice, roasted and chopped.
  • (I use pecans & almonds)
  • 1.5 cups mixed dried fruits (I like raisins and cranberries)
  • 1 cup unsweetened, dessicated coconut
  • 1/2 cup of other good things, mixed – I use flax seeds, pine nuts, sunflower seeds, hemp hearts, pumpkin seeds, mini chocolate or carob chips, etc.
  • 4 cups gluten-free rolled oats and/or other rolled grains (I mix the oats with rolled rye flakes when I can find them)
  • 1/2 stick (4 Tablespoons) unsalted butter, melted
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg


  1. Preheat oven to 275 degrees F.
  2. Line a large pan with high sides with parchment paper (I use a large roasting pan).
  3. Chop nuts. Set aside with dried fruit and “other good things”.
  4. Place oats, coconut, and certain “other good things” that you would like baked (e.g. hemp hearts) in large mixing bowl.
  5. In small bowl, melt butter and whisk in maple syrup, salt and vanilla. Pour over oats and stir to combine well.
  6. Add spices and stir well.
  7. Spread oat mixture into large pan with high sides lined with parchment paper. Bake for 20 minutes, then stir/turnover oats and bake for 20 minutes more.
  8. Let cool, then combine with the other good things.
  9. Store in an airtight container in fridge for up to one month, or freeze it.