top of page

Gluten Free Granola

Prep Time:

15 minutes

Cook Time:

24-30 minutes


40 - 1/4 cup servings



About the Recipe

I often find store bought granola to be too sweet. I have solved that problem by making my own. This recipe is a starting point that can be easily adjusted to suit your preferences for nuts and seeds. Served over Greek yogurt, its a great way to start the day,

Recipe adapted from The NY Times


  • 2 cups of roughly chopped raw pecans 

  • 1/4 cup and 1/3 cup maple syrup

  • 4 cups certified GF old fashioned rolled oats

  • 1 cup raw pumpkin seeds/pepitas

  • 1 cup raw sunflower seeds

  • 1 cup raw pistachios

  • 1 cup unsweetened coconut flakes

  • 1 cup sliced almonds

  • 1/4 cup sugar

  • 1 teaspoon flaky sea salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 cup unrefined melted coconut oil


Heat the oven to 375 degrees, and line a 12”x17” rimmed baking sheet with parchment paper.

Toss pecans with 1/4 cup maple syrup in a small mixing bowl and set it aside.

In a separate large bowl, combine the rest of the ingredients

Spread the oat mixture onto the baking sheet and bake for 7 to 10 minutes or until the edges start to turn golden. Remove the pan from the oven and carefully use a fork to mix the edges in toward the center and the center out toward the edges. Return the pan to oven and bake for 7 to 10 more minutes or until edges are golden, and mix again.

Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from the oven and let it cool completely.

Store the granola in an airtight glass container at room temperature for up to 2 weeks.

bottom of page