• Katherine Arthurs

Homemade Gluten Free Nutty Granola

Salty and sweet - filled with nuts, dried fruit and maple syrup and honey glazed oats.

The perfect snack, or breakfast with yogurt or milk. Add in some fresh fruit and it's perfection.


No added white sugar...just real maple syrup and raw honey. It's the perfect combination of sweet, salty and deliciousness.


If you leave this on your counter - it will get eaten. We all love snacking on this. Especially when you have a sweet tooth but trying to limit your sugar.


I love gifting little bags of granola away to friends, neighbors or family. No one will say no to it. Promise.



Homemade Gluten Free Nutty Granola


2 cups gluten free oats

1 cup dry roasted cashews

1/3 cup pumpkin seeds

1/3 cup pecans (halved or whole)

1/2 teaspoon salt

1/4 cup raisins

1/4 cup unsweetened dried cranberries

1/4 cup unsweetened coconut flakes

1/2 cup coconut oil, melted

2 tablespoons honey

4 tablespoons maple syrup, divided in half


Preheat your oven to 375F. Line a baking sheet tray with parchment paper and set aside.


In a mixing bowl, combine the oats, cashews, pumpkins seeds, pecans, salt, raisins, cranberries and coconut flakes. Toss with a rubber spatula to combine everything together.


Pour the melted coconut oil on top. Quickly toss with the spatula until the mixture is fully combine and everything is coated with the oil - work with it for about 30 seconds.


Add in the honey and 2 tablespoons maple syrup. Toss again to fully combine.


Smooth the granola mixture on the prepared baking sheet tray. Spread out until the mixture is in a thin layer around the entire baking sheet tray.


Bake for 5 minutes. Remove from the oven and mix up the mixture and turn it over. Bake for another 5 minutes. Mix the mixture up again and turn it over. Bake for another 4-5 minutes or until the oats are toasted brown. Be careful not to burn the oats.


Remove from the oven. Drizzle remaining 2 tablespoons of maple syrup over the granola. No need to mix, just let it cool in the pan over a wire rack until you can handle it - about 45 minutes.


Store in an air tight container on the counter.


Enjoy!


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